Culinary Arts, AAS
Requirements
| Code | Title | Credits |
|---|---|---|
| Major-Related Courses | ||
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| HP-111 | Restaurant Operations Management | 3 |
| HP-151 | Culinary Arts I - Lecture | 2 |
| HP-151L | Culinary Arts I - Lab | 1 |
| HP-152 | Baking Fundamentals for Culinary Students | 3 |
| HP-155 | Culinary Arts II | 3 |
| HP-230 | Culinary Arts III | 3 |
| HP-235 | Culinary Arts Practicum | 3 |
| HP-253 | Techniques of Nutritional and Healthy Cooking (lecture) | 2 |
| HP-253L | Techniques of Nutritional & Healthy Cooking (lab) | 1 |
| HP-293 | Fine Dining Internship | 3 |
| Major Area Elective | 3 | |
| Major-Related Courses Subtotal | 30 | |
| General Education and Related Courses | ||
| EN-111 | College Writing and Critical Analysis | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| MG-105 | Personal Financial Management | 3 |
| Liberal Arts Electives | 6 | |
| Open Elective | 3 | |
| General Education and Related Courses | 30 | |
| Total Credits | 60 | |
Recommended Sequence
| SEMESTER 1 | CREDITS | |
|---|---|---|
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| HP-151 | Culinary Arts I - Lecture | 2 |
| HP-151L | Culinary Arts I - Lab | 1 |
| EN-111 | College Writing and Critical Analysis | 3 |
| MG-105 | Personal Financial Management | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| Credits | 15 | |
| SEMESTER 2 | ||
| HP-111 | Restaurant Operations Management | 3 |
| HP-152 | Baking Fundamentals for Culinary Students | 3 |
| HP-155 | Culinary Arts II | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| Credits | 15 | |
| SEMESTER 3 | ||
| HP-230 | Culinary Arts III | 3 |
| HP-253 | Techniques of Nutritional and Healthy Cooking (lecture) | 2 |
| HP-253L | Techniques of Nutritional & Healthy Cooking (lab) | 1 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| Credits | 15 | |
| SEMESTER 4 | ||
| HP-235 | Culinary Arts Practicum | 3 |
| HP-293 | Fine Dining Internship | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| Open Elective 1 | 3 | |
| Credits | 15 | |
| Total Credits | 60 | |
