Sample Course Sequence/Class Advisement Information

Associate in Applied Science Degree in Culinary Arts (A55150)

Effective Fall 2012

 

SAMPLE COURSE SEQUENCE

Major and Related Course Requirements 

            Fall 2012

______ CUL 111  Success in Hospitality Studies  1 – 0 – 1

______ CUL 110  Sanitation & Safety  2 – 0 – 2

______ CUL 135/135A  Food & Beverage Service  2 – 2 – 3

______ CUL 112  Nutrition for Foodservice  3 – 0 – 3    Online

______ CUL 140/140A Culinary Skills I  2 – 9 – 6

______ Communications  3 – 0 – 3

            Spring 2013

______ CUL 240/240A  Culinary Skills II  1 – 11 – 6

______ HRM 225  Beverage Management  3 – 0 – 3

______ CUL 150  Food Science  1 – 2 – 2    Friday

______ Mathematics  3 – 0 – 3

            Summer 2013

______ CUL 160/160A  Baking I & Lab  1 – 7 – 4

______ HRM 245  Human Resource Management – Hospitality  3 – 0 – 3 Online

______ Social/Behavioral Sciences  3 – 0 – 3

            Fall 2013

______ CUL 260/260A  Baking II & Lab  1 – 7 – 4

______ HRM 220  Food & Beverage Controls  3 – 0 – 3

______ CUL 170/170A Garde Manger I & Lab  1 – 7 – 4

            Spring 2014

______ CUL 270/270A Garde Manger II  & Lab  1 – 7 – 4

______ CUL 230/230A  Global Cuisines  1 – 11 – 6

______ CUL 273  Career Development  1 – 0 – 1

______ COE 112H  Cooperative Education   0 – 0 – 20 – 2

 

            General Education Core Requirements

______ ENG 111  Expository Writing  3 – 0 – 3

______ ENG 114  Professional Research & Reporting  3 – 0 – 3

______ Humanities/Fine Arts  3 – 0 – 3

 

TOTAL CREDIT HOURS                75

 

                                                                                                                       Rev. 1/12



Culinary Arts Class Advisement Information

Admissions

  • Complete a CPCC Admissions Form
  • Submit an official high school diploma as well as college transcripts to the Admission/Records Center.
  • Take placement tests in English, Reading, and Arithmetic.
  • All needed developmental studies courses must be completed prior to beginning CUL, HRM, and BPA prefix courses.
  • Make an appointment to see an academic advisor.
  • Make an appointment to see a Culinary Arts Program Chair – Jeff LaBarge, 704.330.6301 or Jim Bowen, 704.330.6770.
  • Many courses have prerequisites or corequisites.  Check the Course Descriptions section for details.
  • Students must have a CUL, HRM, or BPA program code.

Notes

  • Students entering this program should take the courses in bold print first
  • Progression in this program is dependent upon a score of “C” or better in all courses with CUL, HRM, and BPA prefixes
  • All CUL and BPA lab classes require student accident medical insurance
  • Student Uniforms:
    • All culinary students are required to purchase new uniforms at the CPCC Bookstore. Since names are embroidered on the uniforms, there is a two-week lead time. Financial aid students will receive a uniform authorization letter from Financial Aid  & Veterans Affairs office to take to the bookstore approximately two weeks before class begins. The uniform order form is three parts and includes a customer copy. All students are expected to be in uniform the first day of class. Chef uniforms are required beginning the second short session, with the start of CUL 140 & 140A.

          Fall 2011 First semester (first eight-week short session) classes:

          • Successfully complete (ServSafe certification) CUL 110, Sanitation & Safety
          • Successfully complete (minimum grade of “C”) CUL 111, Success in Hospitality Studies
          • Successfully complete (minimum grade of “C”) HRM 225, Beverage Management

          Fall 2011 First semester (second eight-week short session) classes:

          • Complete CUL 140/140A Culinary Skills I

          Spring 2012

          • Successfully complete CUL 240/240A Culinary Skills II and CUL 230/230A Global Cuisines.  CUL230/230A is a prerequisite course for CUL 160/160A Baking I and CUL 170/170A Garde Manger.

          General advisement information:

          • Meet with a faculty advisor before trying to register for classes.  Faculty petition permission (approval) is required in order to register for culinary classes.
          • Successfully complete CUL 140/140A → CUL 240/240A → CUL 230/230A in sequence.
          • CUL 160/160A Baking I and CUL 170/170A Garde Manger I has a prerequisite – CUL 230/230A Global Cuisines.
          • Complete CUL 160/160A Baking I and CUL 260/260A Baking II during the same semester.
          • Complete CUL 170/170A Garde Manger I and CUL 270/270A Garde Manger II during the same semester.
          • Progression in this program is dependent upon a score of “C” or better in all prerequisite courses (CUL 140/140A → CUL 240/240A → CUL 230/230A,

          CUL 160/160A → CUL 260/260A, CUL 170/170A → CUL 270/270A)

          • CUL 112 Nutrition for Foodservice and HRM 245 Human Resource Management are online courses.
          • Not every class is taught every semester.  Plan your schedule in advance with your faculty advisor.
          • To complete an Associate’s degree in two years, day students have to be available to take evening classes and evening students available to take day classes.
          • CUL 150 Food Science is offered on Fridays.
          • HRM 220 Cost Control Food & Beverage is offered every semester and during the summer.
          • Open entry coops are not offered.  A limited number of summer coops may be offered for graduating students.

          Proper uniforms, tools, and textbooks are course requirements.