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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
Catering
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

Culinary Arts

Type

Associate in Applied Science

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