CULINARY ARTS
Curriculum
Total Degree Credits: 72.0
First Year, Fall Semester
HC 110 - Hospitality Mathematics Credit Hours: 3
HC 114 - Culinary Arts Basic Skills Credit Hours: 4
HC 116 - Introduction to the Pantry and Garde Manger Credit Hours: 4
HC 118 - Culinary Nutrition Credit Hours: 2
HR 136 - Sanitation Credit Hours: 2
EN 110 - College Composition Credit Hours: 3
First Year, Spring Semester
HR 123 - Supervisory Development in Hotel Restaurant Management Credit Hours: 3
HC 122 - Menu Design Credit Hours: 3
HC 124 - Introductory Hot Foods Credit Hours: 4
HC 126 - Intermediate Hot Food Credit Hours: 4
HC 128 - Introduction to Baking Credit Hours: 4
Second Year, Fall Semester
HC 230 - Food and Labor Cost Control Credit Hours: 3
HC 232 - Wines, Beers and Spirits Credit Hours: 3
HC 234 - Advanced Food Preparation and Service I Credit Hours: 4
HC 236 - Advanced Food Preparation & Service II Credit Hours: 4
HC 238 - Classical Bake Shop Credit Hours: 4
Second Year, Spring Semester
HC 240 - Kitchen Design and Layout Credit Hours: 3
HC 248 - Culinary Purchasing Credit Hours: 3
HC 246 - Banquet and Buffet Management Credit Hours: 4
HC 244 - Classical and International Cuisine Credit Hours: 4
HC 242 - American Regional Cuisine Credit Hours: 4
Note: This is a recommended sequence. Student should consult his/her academic adviser prior to registering. In order to be granted an associate degree, a student must demonstrate proficiency in algebra at the level of MT 006.
Additional Courses:
Culinary Arts graduates may take these additional baking courses and be eligible for the Baking & Pastry Arts Certificate (City Campus only)
HC 129 - Intermediate Baking Credit Hours: 4
HC 130 - Advanced Pastries and Cakes Credit Hours: 4
HC 237 - Retail Bake Shop Credit Hours: 4
HC 239 - Bake Shop/Field Experience Credit Hours: 4