Hospitality and Tourism Management - Culinary Arts Major, Associate of Applied Business
Curriculum Code #0104
Effective May 2018
A major in culinary arts provides an opportunity to really understand food. From the preparation of simple dishes to the creation of international cuisine, students will learn a variety of cooking skills and techniques through intense hands-on instruction. Emphasis is also placed on safety, sanitation, nutrition and health. Whether the goal is to begin a new career or to gain additional skills for a current one, this program is the place to start.
|BIOG 153||BASIC HUMAN NUTRITION||3|
|CULN 157||FUNDAMENTALS OF FOOD SERVICE PRODUCTION||3|
|CULN 175||PURCHASING AND PRODUCT IDENTIFICATION||3|
|TRSM 112||INTRODUCTION TO THE HOSPITALITY INDUSTRY||3|
|TRSM 118||FOOD SAFETY AND SANITATION||2|
|SDEV 101||COLLEGE 101 1||1|
|CULN 152||ESSENTIALS OF DINING ROOM SERVICE 2||3|
|CULN 154||INTRODUCTION TO BAKING AND PASTRY 2||3|
|CULN 160||FOODSERVICE OPERATIONS AND CAREER MANAGEMENT 2||3|
|CULN 165||ADVANCED FOOD SERVICE PRODUCTION 2||3|
|ENGL 161||COLLEGE COMPOSITION I||3|
|CULN 200||CULINARY EXTERNSHIP||2|
|Arts/Humanities Elective 3||3|
|CMMC 151||ORAL COMMUNICATION||3|
|CULN 205||RESTAURANT AND MENU DEVELOPMENT 2||3|
|CULN 255G||WORLD CUISINE||3|
or MTHM 158
or QUANTITATIVE REASONING
|Social Sciences Elective 5||3|
or CULN 215
|PRINCIPLES OF BEVERAGE SERVICE 2
or BEVERAGE MANAGEMENT
|CULN 266||RESTAURANT CAPSTONE 2,4,6||5|
or CULN 225
|FROM THE FARM TO THE FORK 2
or ADVANCED BAKESHOP
|ENGL 162||COLLEGE COMPOSITION II 2||3|
A student must register for the orientation course when enrolling for more than six credit hours per semester or any course that would result in an accumulation of 13 or more credit hours.
Indicates that this course required a prerequisite.
Arts and humanities elective to be selected from HUMS 151G or foreign language.
Requires second-year standing.
Minimum GPA 2.0, minimum GPA in major 2.5 and division approval.