Culinary Arts

Program Description:

The hospitality and food service industry is a large, diverse field that provides challenging and exciting career opportunities for people from all walks of life. The possibilities for satisfying careers are almost limitless. The rewards and satisfactions provided by the industry far exceed those of many other fields of work.

While the different segments of the hospitality and tourism industry have their own unique characteristics, they all share the same mission and heritage-serving the guest or customer. The segments of hospitality and tourism are traveling services, lodging, food service, and recreation services. They all possess a common future as the most dynamic employment and career fields available. The program offers advanced chef training as well as restaurant management skills. After studying the fundamentals of classical and contemporary cuisine and restaurant procedures, students will develop advanced skills in garde manger and a la carte cooking. The graduate will have the necessary training to work in a variety of culinary establishments as Sous Chef, Garde Manger, Kitchen Supervisor, and Restaurant Manager.

REQUIRED COURSES for the 2014-2015 Academic Year1
(Suggested Sequence)

Course Course Title Hours
CA 105 Fabrication & Knife Skills2,3 3
CA 110 Mise en Place2,3 3
CA 120 A la Carte Dining Rm Serv I2 (EDGE) 2
CA 190 Hospitality Lab Practicum I 1
CA 200 Sanitation and Safety2,3 (EDGE) 2
HM 101 Travel, Tourism & Hospitality Industry2 2
IT 101 Fundamentals of Computers (EDGE) 3
     
CA 112 Garde Manger4 3
CA 195 Hospitality Lab Practicum II5 1
CA 269 Soups, Stocks & Sauces6 2
CA 270 Managing Culinary Operations2 2
CA 275 Cost Control and Revenue Management2 2
ENL 111 Written Communications7 3
  Mathematics elective8 5
     
CA 116 Intro to Breads and Doughs9 3
CA 205 A la Carte Dining Rm Serv II10 3
CA 245 Culinary Nutrition2 2
CA 290 Hospitality Practicum Lab III11 1
COM 112
or
COM 125
Oral Communication2
or
Interpersonal Communication2
3
  Social Science Elective12 3
     
CA 135 International Cuisine13 3
CA 225 Advance Cooking & Artistry14 3
CA 235 Menu Planning2 2
CA 260 Culinary Selection and Procurement 2
HM 240 Intro to Vineyards & Breweries2 2
HM 299 Internship Apprenticeship 1

1    Students are required to make a grade of “C” or better in each CA and HM course
       before graduating from the program.
2    CA 105, CA 110, CA 200, CA 235, CA 245, CA 260, CA 270, CA 275, COM 112,
      COM 125, HM 101, AND HM 240 have a prerequisite of REA 098, or placement
      in 100-level reading.
3    CA 105, CA 110, and CA 200 are co-requisites.
4    CA 112 has a prerequisite of CA 105, CA 110, CA 200, and CA 269.
5    CA 195 has a prerequisite of CA 190.
6    CA 269 has a prerequisite of CA 105, CA 110, and CA 200.
7    ENL 111 has a prerequisite of ENL 095, or placement in 100-level English, and
      REA 098, or placement in 100-level reading
8    Choose from any 100-level or above mathematics course. MAT 137 is suggested.
9    CA 116 has a prerequisite of CA 112.
10  CA 205 has a prerequisite of CA 116.
11  CA 290 has a prerequisite of CA 190, and CA 195.
12  Select from any EC, HIST, PSYC, or SS 100-level or higher.
13  CA 135 has a prerequisite of CA 116.
14  CA 225 has a prerequisite of CA 135.

**Click here for the 2014-2015 Advising Sheet**
**Click here for the 2013-2014 Advising Sheet**
**Click here for the 2012-2013 Advising Sheet**