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Culinary Technology Class Advisement Information
Before registering for class:
- A high school diploma or equivalent is required.
- Successfully complete the placement tests:
- CPT Sentence Skills: 66-85
- CPT Reading Score: 57-79
- Arithmetic Score: 43-64
- Students are required to have a CUL program code - A55200.
- All lab classes require student accident medical insurance.
- Complete Sanitation and Safety (CUL 110) during the first semester.
- Complete Basic Culinary Skills (CUL 140) and Advanced Culinary Skills (CUL 240) during the first semester, OR Complete Baking I (CUL 160/160A) and Baking II (CUL 260/260A) during the first semester.
- Garde Manger has a prerequisite: Basic Culinary Skills (CUL 140).
- Complete Garde Manger I (CUL 170/170A) and Garde Manger II (CUL 270/270A) during the same semester.
- Complete International and American Reguinal Cuisine (CUL 180) and Catering Cuisine (CUL 275) during the same semester.
- Sanitation and Safety (CUL 110), Nutrition for Food Service (CUL 112), Purchasing (CUL 120), Food Science (CUL 150), Food & Beverage Control (HRM 220), Beverage Management (HRM 225) are offered during the afternoon (2:00 p.m.).
- To complete an Associate's degree in two years, day students have to be available to take a minimum of two evening classes.
- Hospitality Management Problems (HRM 280) is usually offered in the evening.
- To complete and Associate's degree in two years, General Education courses may need to be completed during the summer sessions.
- To complete an Associate's degree, evening students have to be available to take the afternoon (2:00 p.m.) classes.
- Open entry co-ops are not offered.
- Proper uniforms, tools, and textbooks are course prerequisites.
- Students must adhere to all uniform and personal hygiene policies.
- Progression in this program is dependent upon a score of "C" or better in all courses with CUL, HRM prefixes.