Culinary Arts Technology, AAS - Course Sequence

First Semester - Fall

• CUL 104 - Introduction to Culinary Arts Credit: 3
• CUL 105 - Kitchen Fundamentals Credit: 3
• BKP 101 - Introduction to Baking Credit: 3
• CUL 112 - Classical Foundations of Cooking Credit: 3

Second Semester - Spring

• BKP 102 - Introduction to Pastries Credit: 3
• CUL 118 - Nutritional Cooking Credit: 3
• CUL 123 - American Bistro Credit: 3
• CUL 129 - Storeroom and Purchasing Credit: 3

Third Semester - Summer

• REQ HUM: Select from 
  Humanities
    Credit: 3 
• REQ MAT: Select from 
  Mathematics/Natural Sciences
    Credit: 3 
• REQ SSC: Select from 
  Behavioral/Social Sciences
    Credit: 3 
• REQ GEN: Select from 
  General Education
   ​ Credit: 3

Fourth Semester - Fall

• HOS 255 - Food Service Management Credit: 3
• CUL 215 - Cuisine of the Americas Credit: 3
• CUL 216 - International Cuisine Credit: 3
• REQ COM: Select from
  Communication
    Credit: 3

Fifth Semester - Spring

• CUL 236 - Restaurant Capstone Credit: 3
• CUL ELE Culinary Arts Elective 1 Credit: 3
• CUL ELE Culinary Arts Elective 2 Credit: 3
• CUL 277 - SCWE in Culinary Arts Credit: 3

Total: 60

Culinary Arts Electives

Select six hours from any course with a CUL or BKP prefix not used to meet a major requirement.

• CUL 178 - Farm to Plate Credit: 3
• CUL 180 - French Regional Cuisines Credit: 3
• CUL 186 - Mediterranean Cuisine Credit: 3
• CUL 187 - Cuisines of Asia Credit: 3
• CUL 188 - Italian Regional Cuisine Credit: 3
• CUL 299 - Special Topics in Culinary Studies Credit: 3