Culinary Arts
The program will prepare students through lecture and lab courses in culinary arts, nutrition, supervision, a practicum, and general education courses. This degree leads to careers in restaurants, catering, hotels and resorts, and other commercial food services. Graduates take positions as sous-chefs, professional assistants to chefs or culinary managers, supervisors of food production and service, stewards, banquet managers, purchasing agents, or restaurant supervisors.
For printable degree plan for this program, please click HERE.
| Core Curriculum (45 Credits) |
| FIRST SEMESTER | |
| CHEF 1305 Sanitation and Safety | 4 |
| CHEF 1301 Basic Food Preparation | 3 |
| PSTR 1301 Fundamentals of Baking | 3 |
| ENGL 1301 Composition | 3 |
| SOCI 1301 Introductory Sociology | 3 |
| SECOND SEMESTER | |
| CHEF 2301 Intermediate Food Preparation | 3 |
| RSTO 2307 Catering | 3 |
| RSTO 2301 Principles of Food and Beverage Controls | 3 |
| BMGT 1301 Supervision | 3 |
| TECM 1303 Technical Mathematics or MATH 1332 | 3 |
| Humanities Elective | 3 |
| THIRD SEMESTER | |
| CHEF 1345 International Cuisine | 3 |
| BIOL 2320 Microbiology for Food Service | 3 |
| BIOL 1322 Nutrition and Diet Therapy | 3 |
| COSC 1301 Microcomputer Applications | 4 |
| ACNT 1303 Introduction to Accounting I or MRKG 1311 | 3 |
| FOURTH SEMESTER | |
| PSTR 2331 Advanced Pastry Shop | 3 |
| CHEF 2331 Advanced Food Preparation | 3 |
| RSTO 1301 Beverage Management | 3 |
| BUSG 2309 Small Business Management | 3 |
| SPCH 1311 Introduction to Speech Communication or SPCH 1321 | 3 |
| CHEF 2264 CAPSTONE: Practicum II | 2 |
*Courses to be chosen from Field of Study
**Identifies courses to fulfill minimum 15 credit hour General Education Requirement
***Please refer to catalog for course prerequisites
| Total credits 65 |