General Technology - Marine Stewardship, AAS - Course Sequence

First Semester - Fall

• Fall 1

• CUL 104 - Introduction to Culinary Arts Credit: 3
• CUL 105 - Kitchen Fundamentals Credit: 3
• REQ GEN: Select from 
  General Education
    (IDS 109  Recommended) Credit: 3

• Fall 2

• CUL 112 - Classical Foundations of Cooking Credit: 3
• CUL 123 - American Bistro Credit: 3

Second Semester - Spring

• Spring 1

• CUL 118 - Nutritional Cooking Credit: 3
• CUL 216 - International Cuisine Credit: 3

• Spring 2

• CUL 215 - Cuisine of the Americas Credit: 3
• MASTEW ELE Marine Stewardship Elective 1 Credit: 3

Third Semester - Fall

• Fall 1

• BKP 101 - Introduction to Baking Credit: 3
• BKP 102 - Introduction to Pastries Credit: 3

• Fall 2

• BKP 109 - Introduction to Cakes and Decorating Credit: 3
• REQ COM: Select from 
  Communication
    Credit: 3
• REQ MAT: Select from 
  Mathematics/Natural Sciences
    Credit: 3

Fourth Semester - Spring/Summer

• *  CUL 277 - SCWE in Culinary Arts Credit: 3
• *  CUL 297 - Advanced Stagerie Credit: 3
• REQ SSC: Select from 
  Behavioral/Social Sciences
   ​ Credit: 3
• REQ HUM: Select from 
  Humanities
    Credit: 3
• **  MNT 001 - Marine and Nautical Technology Non-Equivalent Credit: *
• **  FST 001 - Fire Science Technology Non-Equivalent Credit: *
• **  CUL 001 - Culinary Arts Non-Equivalent Credit: *

Total: 60

*Students will receive experiential credit upon completion of requisite hours of steward training in a galley apprenticeship.

**Students may receive a maximum of two credits for CUL 001, FST 001 and MNT 001 non-equivalent coursework.

Marine Stewardship Electives

• 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 242 - Vegetarian and Vegan Cuisine Credit: 3