Associate of Applied Science Degree

Fall Semester

Course# Title Credits
CULA 103* Professional Chef I 10
CULA 105* Food Service Sanitation 2
CULA 148* Food and Beverage Service 2
CULA 152* Chef’s Table1 4
or
 CULA 149* Food Service Lab1 1
 CULA 111* Catering: Fall 1
First Semester Total 16-19

1 CULA 149* and CULA 152* may be taken either Fall or Spring semester, but must be completed by the end of Spring semester. CULA 149* and CULA 152* cannot be taken during the same semester.

Spring Semester

Course# Title Credits
CULA 104* Professional Chef II 10
CULA 220* Purchasing and Cost Control 3
CULA 250* Hospitality Supervision 2
CULA 111* Catering: Spring 1
CULA 152 Chef’s Table1 4
or
CULA 149 Food Service Lab1 1
Second Semester Total 17-20

1 CULA 149* and CULA 152* may be taken either Fall or Spring semester, but must be completed by the end of Spring semester.

Summer Semester

Course# Title Credits
CULA 201* Professional Chef III 6
CULA 210* Nutritional Cooking 2
CULA 240* Menu Planning 2
CULA 111* Catering: Summer 2
Third Semester Total 12

 

Fall Semester

Course# Title Credits
BMGT 205C* Professional Business Communication 3
CULA 248* Bar and Beverage Management 2
CULA 299* Capstone: Professional Chef IV 12
Fourth Semester Total 14
Total Credits 65

 

*Indicates prerequisite and/or corequisite needed. M 108* and WRIT 122CI* require appropriate placement scores or preparatory coursework. Check course description.


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Last modified: August 14, 2014