Culinary Arts

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AAS CULINARY ARTS – Guided Pathway/Map

1st Semester

Item #

Title

Credits

CUA 271

Management of Food and Beverage Service

2

CUA 112

Sanitation, Safety, and Food Service

2

CUA 125

Food Preparation

5

ORI 110

Freshman Seminar

1

ENG 101

English Composition I

3

Sub-Total Credits

13

2nd Semester

Item #

Title

Credits

CUA 115

Advanced Food Preparation

3

CUA 204

Foundations of Baking

3

CUA 122

Fundamentals of Quantity Cooking

3

BIO 103

Principles of Biology I

4

Sub-Total Credits

13

3rd Semester

Item #

Title

Credits

CUA 102

3

CUA 203

Stocks and Sauces

3

CUA 205

Intro to Garde Manger

3

CUA 101

Orientation to the Hospitality Profession

3

MTH 116

Mathematical Applications

3

Sub-Total Credits

15

4th Semester

Item #

Title

Credits

CUA 111

Foundations in Nutrition

3

CUA 215

Regional Cuisines of the Americas

3

CUA 262

Restaurant Management and Supervision

3

ART 100

Art Appreciation

3

Sub-Total Credits

12

5th Semester

Item #

Title

Credits

CUA 206

Advanced Garde Manger

2

CUA 201

Meat Preparation and Processing

3

CUA 213

Food Purchasing and Cost Control

3

PSY 200

General Psychology

3

Sub-Total Credits

11

Total credits:

64

Overview

Program

Type

Associate in Applied Science