Associate in Applied Science Degree in Culinary Technology (A55200)
Sample Course Sequence

First Semester
______ CUL 140 Basic Culinary Skills 2 – 6 – 5
______ CUL 110 Sanitation & Safety 2 – 0 – 2
______ CUL 240 Advanced Culinary Skills 1 – 8 – 5
______ CUL 112 Nutrition for Food Service 3 – 0 – 3

Second Semester
______ CUL 160/160A Baking I 1 – 7 – 4
______ CUL 120 Purchasing 2 – 0 – 2
______ CUL 260/260A Baking II 1 – 7 – 4
______ CUL 150 Food Science 1 – 2 – 2

Third Semester
______ CUL 170/170A Garde Manger I 1 – 7 – 4
______ HRM 220 Food & Beverage Controls 3 – 0 – 3
______ CUL 270/270A Garde Manger II 1 – 7 – 4
______ CUL 135/135A Food & Beverage Service 2 – 2 – 3

Fourth Semester
______ CUL 180 International & American Regional Cuisine 1 – 8 – 5
______ CUL 275 Catering Cuisine 1 – 8 – 5
______ HRM 225 Beverage Management 2 – 0 – 2
______ HRM 280 Hospitality Management Problems 3 – 0 – 3
______ COE 112H Cooperative Education 0 – 0 – 20 – 2

Summer Semesters
General Education Requirements
______ ENG 111 Expository Writing 3 – 0 – 3
______ ENG 114 Professional Research & Reporting 3 – 0 – 3
______ Mathematics: Choose a minimum of three (3) credit hours from the list of approved courses. 3 – 0 – 3
______ Social/Behavioral Sciences: Choose a minimum of three (3) credit hours from the list of approved courses. 3 – 0 – 3
______ Humanities/Fine Arts: Choose a minimum of three (3) credit hours from the list of approved courses. 3 – 0 – 3
______ Communications: Choose one of the following three courses:

• COM 110 Introduction to Communication 3 – 0 – 3
• COM 120 Interpersonal Communication 3 – 0 – 3
• COM 231 Public Speaking 3 – 0 – 3

Total Credit Hours: 76