Catalog 2014-2015

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Culinary Arts

Culinary Arts AAS (Major Code: CA43)

Credit Required for Graduation: 68 semester credit hours

Curriculum Outline

General Education (15 Credits)

Area I: Language Arts and Communications (3 Credits)

ENGL 1101Composition and Rhetoric

3

Area II: Social and Behavioral Sciences (3 Credits)

Students must choose from the following courses:

ECON 2105Macroeconomics

3
ECON 2106Microeconomics

3
HIST 1111World History I

3
HIST 1112World History II

3
HIST 2111U.S. History I

3
HIST 2112U.S. History II

3
POLS 1101American Government

3
PSYC 1101Introductory Psychology

3
SOCI 1101Introduction to Sociology

3

Area III: Mathematics and Natural Sciences (3 Credits)

Students must choose from the following courses:

MATH 1100Quantitative Skills and Reasoning

3
MATH 1101Mathematical Modeling

3
MATH 1111College Algebra

3

Area IV: Humanities and Fine Arts (3 Credits)

Students must choose from the following courses:

ARTS 1101Art Appreciation

3
ENGL 2130American Literature

3
ENGL 2310English Literature from the Beginnings to 1700

3
HUMN 1101Introduction to Humanities

3
MUSC 1101Music Appreciation

3
MUSC 2040History of Popular Music

3

General Education Electives (3 Credits)

Students may choose a course from Area II, Area III, Area IV, or from the following list:

BIOL 1111Biology I

3
AND
BIOL 1111LBiology I Lab

1
BIOL 1112Biology II

3
AND
BIOL 1112LBiology II Lab

1
CHEM 1151Survey of Inorganic Chemistry

3
AND
CHEM 1151LSurvey of Inorganic Chemistry Lab

1
CHEM 1211Chemistry I

3
AND
CHEM 1211LChemistry I Lab

1
CHEM 1212Chemistry II

3
AND
CHEM 1212LChemistry II Lab

1
ENGL 1102Literature and Composition

3
MATH 1112College Trigonometry

3
MATH 1113Precalculus

3
MATH 1127Introduction to Statistics

3
PHYS 1110Conceptual Physics

3
AND
PHYS 1110LConceptual Physics Lab

1
SPCH 1101Public Speaking

3

College Requirement (3 Credits)

FSSE 1000First

3

Culinary Arts Major (50 Credits)

COMP 1000Introduction to Computers

3
CUUL 1000Fundamentals of Culinary Arts

4
CUUL 1110Culinary Safety and Sanitation

2
CUUL 1120Principles of Cooking

6
CUUL 1129Fundamentals of Restaurant Operations

4
CUUL 1220Baking Principles

5
CUUL 1320Garde Manger

4
CUUL 1370Culinary Nutrition and Menu Development

3
CUUL 2130Culinary Practicum and Leadership

6
CUUL 2160Contemporary Cuisine

4
CUUL 2190Principles of Culinary Leadership

3

Culinary Electives (6 Credits)

Students must choose from any Culinary Arts (CUUL) course; Hotel, Restaurant, and Tourism Management (HRTM) course; or INDS 1100