Mountain State University
  

CULINARY ARTS (B.S., A.S., Certificate)
School of Business and Technology

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The National Institute for Culinary Arts at Mountain State University offers programs that serve as the foundation for a career as a professional chef. The A.S. program prepares students through classroom, laboratory, and practical experiences, with an emphasis on developing culinary skills. The bachelor’s degree further develops students’ culinary skills while also providing a solid background in business management. Both programs are structured so that some of the University’s general education requirements are built into the content of culinary arts courses along with the requirements for the American Culinary Federation certification exam. In addition to the B.S. and A.S. degree programs, the Institute offers certificates in culinary arts and in pastry.

B.S. Suggested Sequence
First Year Fall
CA 104 Safety and Sanitation
3
CA 106 Skills I: Basic Food Prep
4
CA 125 Practicum I
3
CIS 115 Fund of Computer Apps
3
ENGL 101 English Composition I
3
MGMT 120 Intro to Business & Tech Skills
3
Total
19
First Year Spring
CA 108 Skills II: Interm Food Prep
3
CA 112 Business and Culinary Math
3
CA 130 Practicum II
3
CA 202 Breakfast Cookery
3
ECON 201 Principles of Economics I
3
ENGL 102 English Composition II
3
PHIL 190 Ethics
3
Total
21
Second Year Fall
CA 201 Skills III: Adv Food Prep
3
CA 225 Practicum III
3
CA 299 Basic Baking
6
ECON 202 Principles of Economics II
3
HOSP 205 Intro to Hospitality
3
Natural science elective
3
Total
21
Second Year Spring
ACCT 211 Principles of Accounting I
3
CA 210 American Regional Cuisine
3
CA 302 Advanced Pastries & Dess
3
CA 319 Dining Room Service
2
FIN 201 Principles of Finance
3
MATH 104 Business Math
3
Total
17
Third Year Fall
CA 205 Nutrition for Culinary Arts
3
CA 212 Eur & Mediterranean Cuisine
3
CA 215 Banquets, Catering, Buffet
3
CA 230 Practicum IV
3
CA 304 Beverage Management
2
CA 305 Purchasing and Receiving
2
MGMT 302 Fund of Management
3
Total
19
Third Year Spring
CA 317 Menu Planning
2
MGMT 303 Entrepreneurship
3
MGMT 304 Organizational Behavior
3
MGMT 322 Strategic HR Management
3
Natural science elective
3
Total
14
Fourth Year Fall
CA 310 Cuisines of the Pacific Rim
3
CA 312 Cuisines of Central & S Amer
3
ENGL 220 Technical Writing
3
MGMT 416 Team Dev & Group Mgt
3
MKTG 306 Fundamentals of Marketing
3
Total
15
Fourth Year Spring
CA 425 Practicum V
3
CA 450 Senior Capstone
3
Social science elective
3
Humanities/fine arts elective
3
Total
12
Degree total
138
A.S. Suggested Sequence
First Year Fall
CA 104 Safety and Sanitation
3
CA 106 Skills I: Basic Food Prep
4
CIS 115 Fund of Computer Apps
3
ECON 201 Principles of Economics I
3
ENGL 101 English Composition I
3
HOSP 205 Intro to Hospitality
3
Total
19
First Year Spring
CA 108 Skills II: Interm Food Prep
3
CA 112 Business and Culinary Math
3
CA 125 Practicum I
3
ECON 202 Principles of Economics II
3
ENGL 102 English Composition II
3
PHIL 190 Ethics
3
Total
18
Second Year Fall
CA 130 Practicum II
3
CA 201 Skills III: Adv Food Prep
3
CA 205 Nutrition for Culinary Arts
3
CA 210 American Regional Cuisine
3
CA 304 Beverage Management
2
CA 305 Purchasing and Receiving
2
ENGL 220 Technical Writing
3
MGMT 302 Fund of Management
3
Total
22
Second Year Spring
CA 212 Eur & Mediterranean Cuisine
3
CA 225 Practicum III
3
CA 299 Basic Baking
6
CA 317 Menu Planning
2
CA 319 Dining Room Service
2
MGMT 322 Strategic HR Management
3
Total
19
Degree total
78
Culinary Arts Certificate Requirements
CA 104 Safety and Sanitation
3
CA 106 Skills I: Basic Food Prep
4
CA 108 Skills II: Interm Food Prep
3
CA 112 Business and Culinary Math
3
CA 205 Culinary Nutrition
3
CA 299 Basic Baking
6
CA 305 Purchasing and Receiving
2
HOSP 205 Intro to Hospitality
3
MGMT 302 Fund of Management
3
MGMT 320 Strategic HR Management
3
Total
33
Pastry Certificate Requirements
CA 104 Safety and Sanitation
3
CA 106 Skills I: Basic Food Prep
4
CA 112 Business and Culinary Math
3
CA 205 Culinary Nutrition
3
CA 299 Basic Baking
6
CA 302 Adv Pastries and Desserts
4
CA 305 Purchasing and Receiving
2
HOSP 205 Intro to Hospitality
3
MGMT 302 Fund of Management
3
MGMT 320 Strategic HR Management
3
Total
34
 
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