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 |
