Culinary Arts (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours
Culinary Arts (A.A.S.) Suggested Course Sequence - Fall or Spring Start - 65 Hours
Program Description
A suggested course sequence is a semester-by-semester list of courses suggested for successful and timely completion of a degree. This course sequence is designed for full-time students beginning in the fall or spring semester, however part-time students can utilize the same sequence at a part-time pace. Students should follow the suggested course sequence appropriate to their catalog year. Please see your navigator with any questions you may have. To view the catalog page and full list of courses for this program, please see the Culinary Arts (A.A.S.) link.
Fall or Spring Semester 1
Spring or Fall Semester 2
- BIO-135 Nutrition for Living
BIO 135 preferred, but will accept BCS 132
- CUL-102 Meat Fabrication
- CUL-103 Garde Manger
- CUL-105 Soups and Sauces
Fall or Spring Semester 3
- CUL-201 Restaurant Kitchen Operations
- PLS-101 American Government and Politics
PLS 101 preferred but will accept HST 120 or HST 130
Spring or Fall Semester 4
- CUL-203 World Cuisine
- PSY-110 Introduction to Psychology
- TEC-285 Occupational Seminar
PSY 110 is preferred, but will accept SOC 100