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 3
CULA 240 Menu Planning 2
CULA 298*+ Internship I: Chef’s Table 3
First Semester Total 17-20

+Internship I: (CULA 298*) may be registered for either fall or spring semester, but MUST be completed by the end of spring semester of the first year.

*Indicates prerequisite and/or corequisite needed. CULA 103, 105, 148, 298*, and ID 101 require admittance to the program. Check course description.

Spring Semester

Course# Title Credits
CAPP 131* Basic MS Office 2
CULA 104 Professional Chef II 10
CULA 220* Purchasing and Cost Control 2
CULA 250 Hospitality Supervision 3
CULA 298*+ Internship I: Chef’s Table 3
Third Semester Total 17-20

+Internship I : Chef’s Table (CULA 298) may be registered for either fall or spring semester, but MUST be completed by the end of spring semester of the first year.

*Indicates prerequisite and/or corequisite needed. CAPP 131 requires basic computer skills OR taking CAPP 106 as a prerequisite.

Summer Semester

Course# Title Credits
BMGT 205C* Professional Business Communication 3
CULA 201* Professional Chef III 6
CULA 210* Nutritional Cooking 2
CULA 298*+ Internship II: Catering 3
Third Semester Total 14

+ Internship II: Catering (CULA 298), for 3 credits, MUST be registered for fall semester and completed by the end of the 2nd year.

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

Fall Semester

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

+ Internship II: Catering (CULA 298*), for 3 credits, MUST be registered for fall semester and completed by the end of the fourth semester.

*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: June 27, 2014