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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.
The Associate of Applied Science degree, or A.A.S., does not require students to complete 24 hours of general education normally required by Mountain State University for associate degrees. It is a technical degree that focuses on food preparation and basic skills needed to be employed in the industry. Students may pursue a bachelor’s degree after completing the A.A.S., but they will be required to meet the University’s 36-hour general education requirement.
B.S. Suggested Sequence
First Year Fall
CA 101 Safety and Sanitation/ Purchasing and Receiving 3
CA 106 Skills I: Basic Food Prep 4
CA 112 Culinary Math 3
CIS 115 Fund of Computer Apps 3
ENGL 101 English Composition I 3
Total 16
First Year Spring
BIO 222 Fundamentals of Nutrition 3
CA 108 Skills II: Interm Food Prep 4
CA 198 Baking Theory 1
CA 199 Fundamentals of Baking 5
CA 202 Breakfast Cookery 3
CA 206 Food Science/Gastronomy 2
Total 18
Second Year Fall
CA 201 Skills III: Adv Food Prep 4
CA 207 Dining Room Service/ Bar and Beverage 3
CA 210 American Regional Cuisine 3
CA 217 Menu Planning 1
CA 313 World Cuisine 3
PHIL 190 Ethics 3
Total 17
Second Year Spring
CA 215 Banquets, Catering, and Buffet Prep 1
CA 216 Restaurant Management 2
CA 235 Practicum 6
CA 302 Advanced Baking & Pastries 4
ENGL 102 English Composition II 3
Communication elective 3
Total 19
Third Year Fall
CA 320 Healthy Cooking Techniques 3
MATH 104 Business Math 3
MGMT 120 Intro to Business 3
Social science elective 3
Total 12
Third Year Spring
CA 314 Escoffier/French Skills 3
ECON 201 Principles of Economics I 3
HOSP 205 Intro to Hospitality 3
MKTG 306 Fund of Marketing 3
Natural science elective 3
Total 15
Fourth Year Fall
ACCT 211 Prins of Accounting I 3
CA 399 Classical Patisserie 3
ECON 202 Principles of Economics II 3
FIN 201 Principles of Finance 3
MGMT 303 Entrepreneurship 3
Total 15
Fourth Year Spring
CA 335 Practicum II 6
CA 450 Senior Capstone 3
Humanities/fine arts elective 3
Total 12
Degree total 124
A.S. Suggested Sequence
First Year Fall
CA 101 Safety and Sanitation/ Purchasing and Receiving 3
CA 106 Skills I: Basic Food Prep 4
CA 112 Culinary Math 3
CIS 115 Fund of Computer Apps 3
ENGL 101 English Composition I 3
Total 16
First Year Spring
BIO 222 Fundamentals of Nutrition 3
CA 108 Skills II: Interm Food Prep 4
CA 198 Baking Theory 1
CA 199 Fund of Baking 5
CA 202 Breakfast Cookery 3
CA 206 Food Science/Gastronomy 2
Total 18
Second Year Fall
CA 201 Skills III: Adv Food Prep 4
CA 207 Dining Room Service/ Bar and Beverage 3
CA 210 American Regional Cuisine 3
CA 217 Menu Planning 1
CA 313 World Cuisine 3
PHIL 190 Ethics 3
Total 17
Second Year Spring
CA 215 Banquets, Catering, and Buffet Prep 1
CA 216 Restaurant Management 2
CA 235 Practicum 6
CA 302 Advanced Baking & Pastries 4
Communication elective 3
ENGL 102 English Composition II 3
Total 19
Degree total 70
A.A.S. Suggested Sequence
First Year Fall
CA 101 Safety and Sanitation/ Purchasing and Receiving 3
CA 106 Skills I 4
CA 112 Culinary Math 3
CIS 115 Fund of Comp Apps 3
ENGL 101 English Composition I 3
Total 16
First Year Spring
BIO 222 Fundamentals of Nutrition 3
CA 102 Breakfast Cookery 3
CA 108 Skills II: Interm Food Prep 4
CA 198 Baking Theory 1
CA 199 Funds of Baking 5
Total 16
Second Year Fall
CA 201 Skills III: Adv Food Prep 4
CA 207 Dining Room Service/ Bar and Beverage 3
CA 210 American Regional Cuisine 3
CA 213 World Cuisine 3
CA 217 Menu Planning 1
PHIL 190 Ethics 3
Total 17
Second Year Spring
CA 215 Banquets, Catering, and Buffet Prep 1
CA 216 Restaurant Management 2
CA 240 Practicum 9
CA 302 Adv Baking and Pastries 4
Total 16
Degree total 65
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