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

A degree in the culinary arts serves as the foundation for a career as a professional chef. The A.S. in culinary arts 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 program 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 6
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 21

First Year Spring
CA 110 Skills II: Adv Food Prep/ Garde Manger 4
CA 112 Business and Culinary Math 3
CA 130 Practicum II 3
ECON 201 Principles of Economics I 3
ENGL 102 English Composition II 3
PHIL 190 Ethics 3
Total 19

Second Year Fall
CA 202 Breakfast Cookery 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
CIS 325 Management Info Systems 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
COMM 204 Intro to Sp Communication 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 6
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 21

First Year Spring
CA 110 Skills II: Adv Food Prep/ Garde Manger 4
CA 112 Business and Culinary Math 3
CA 125 Practicum I 3
COMM 204 Intro to Sp Communication 3
ECON 202 Principles of Economics II 3
ENGL 102 English Composition II 3
Total 19

Second Year Fall
CA 130 Practicum II 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
MGMT 302 Fund of Management 3
PHIL 190 Ethics 3
Total 19

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 6
CA 110 Skills II 4
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 36

Pastry Certificate Requirements
CA 104 Safety and Sanitation 3
CA 106 Skills I 6
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 36

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