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Culinary Artsculuinary2

Day Program

This mission of the proposed Culinary Arts Program is to prepare students for employment in commercial and institutional positions in the culinary industry and to provide the foundational skills for those who wish to take their passion for cooking to the next level of expertise, skill and knowledge.

The program is designed to meet current and future needs of the food service industry in which the demand for employment is high; employing more than nine million jobs annually in the United States.  Students enrolled in the Culinary Arts program receive "hands-on", practical lab training paired with traditional academic culinary courses that are aligned with industry needs.


CULN102 Principles of Culinary Arts 2 2 3
CULN105 Food Safety and Sanitation 2 2 3
CULN110 Basic Food Preparation 1 4 3
ENGN101 College Composition 4 0 4
LEXN101 First Year Experience 1 0 1
MHTN103 Topics in Applied College Mathematics 3 0 3
BCPN101 Computer Technology and Applications 2 2 3
CULN112 American Regional Cuisine 1 4 3
CULN120 Fundamentals of Baking 1 4 3
CULN130 Menu Development 2 2 3
CULN140 Nutritional Cuisine 3 0 3
General Education: Group A-G 3 0 3
CULN210 Intermediate Food Preparation 1 4 3
CULN220 Food Service Purchasing and Cost Controls 2 0 2
General Education:  Group F Elective 3 0 3
General Education:  Group D Elective 3 0 3
PSYN130 Human Relations 3 0 3
SCIN120 Nutrition 3 0 3
CULN212 International Cuisine 1 6 4
CULN215 Garde Manger 1 4 3
CULN235 Dining Room Service 1 4 3
General Education:  Group A Elective 3 0 3
CULN290 Culinary Internship 1 9 4

Total 69 Credits

A student must earn a "C" or better in Culinary Arts classes in order to progress to the next class.

Upon the completion of the degree in Culinary Arts, graduates will be able to:

  1. Work effectively in commercial food production environments such as restaurants, hotels and resorts, private clubs and institutional foodservice, catering, and other food related businesses.

  2. Apply skills in communication and interpersonal relationships, safety and sanitation, industry terminology, and leadership.

  3. Utilize knowledge in many forms of cookery, hot and cold food preparation, soups and sauces, buffet presentations, dining room service, beverage management, and storeroom procedures.

  4. Interpret weights and measurements, calculate and execute standard recipes, and understand and implement cost controls and inventories.

  5. Demonstrate appropriate work ethic through proper conduct and dress.

  6. Demonstrate the importance of diversity as it relates to food and culture.

  7. Identify the benefits of continued professional growth.