Sample Course Sequence/Class Advisement Fall 2013

Central Piedmont Community College

CULINARY ARTS CURRICULUM

Associate in Applied Science Degree – Culinary Arts  (A55150)

FALL 2013 Start Date

COURSE SEQUENCE:  By short session

Required Lab and Prerequisite classes sequencing in Bold

 

            Fall 2013        

______ CUL 110  Sanitation & Safety   2 – 0 – 2   (1st session)

______ CUL 111  Success in Hospitality Studies  1 – 0 – 1   (1st session)

______ CUL 112  Nutrition for Foodservice  3 – 0 – 3   Online (1st session)

______ CUL 135/135A  Food & Beverage Service  2 – 2 – 3   (2nd session)

 

            Spring 2014

______ CUL 140/140A  Culinary Skills I  2 – 9 – 6  (1st session)

______ CUL 240/240A  Culinary Skills II  1 – 11 – 6  (2nd session)

 

            Summer 2014

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

 

            Fall 2014

______ CUL 260/260A  Baking II  1 – 7 – 4  (1st session)

______ CUL 170/170A  Garde Manger I  1 – 7 – 4   (2nd session)

 

            Spring 2015

______ CUL 270/270A  Garde Manger II   1 – 7 – 4   (1st session)

______ CUL 230/230A  Global Cuisines   1 – 11 – 6   (2nd session)

 

Remaining Class Requirements in Recommended Order

______ MAT 115  Mathematical Models  2 – 2 – 3

______ HRM 225  Beverage Management   3 – 0 -  3

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

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

______ CUL 150  Food Science   1 – 2 – 2  

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

______ CUL 273  Career Development   1 – 0 – 1

 

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

______ Social/Behavioral Sciences   3 – 0 – 3

______ Communications   3 – 0 – 3

 

TOTAL CREDIT HOURS                                                75

                                                                                                                                              Rev. 1/13

 


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 the Culinary Arts Program Chair- 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 minimum two-week lead time. Financial aid students should communicate with the financial aid office regarding purchasing of required uniforms and tools. All students are expected to be in uniform the first day of class. Chef uniforms are required 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.