Culinary Arts - Culinary/Nutrition Science Management

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AAS CULINARY/NUTRITION SCIENCE MANAGEMENT - Guided Pathways/Map

1st Semester

Item #

Title

Credits

CUA 101

Orientation to the Hospitality Profession

3

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

14

2nd Semester

Item #

Title

Credits

CUA 115

Advanced Food Preparation

3

CUA 122

Fundamentals of Quantity Cooking

3

HMM 105

Principles of Hospitality Management

3

HED 224

Personal and Community Health

3

Sub-Total Credits

12

3rd Semester

Item #

Title

Credits

CIS 146

Computer Applications

3

CUA 201

Meat Preparation and Processing

3

CUA 163

Foundation of Healthy Cooking Techniques

2

CUA 205

Intro to Garde Manger

3

CUA 213

Food Purchasing and Cost Control

3

Sub-Total Credits

14

4th Semester

Item #

Title

Credits

CUA 111

Foundations in Nutrition

3

CUA 123

Applied Quantity Cooking

3

CUA 173

Culinary Arts Apprenticeship

3

MTH 116

Mathematical Applications

3

ART 100

Art Appreciation

3

Sub-Total Credits

15

5th Semester

Item #

Title

Credits

PSY 200

General Psychology

3

HMM 120

Beverage Operations

3

CUA 204

Foundations of Baking

3

BIO 103

Principles of Biology I

4

Sub-Total Credits

13

Total credits:

68

Overview

Program

Type

Associate in Applied Science