Our Culinary Arts Degree Program prepares you for entry- to mid-level positions in the food service industry. Through hands-on instruction and working in our student-operated restaurant, students gain the knowledge they need for success in the culinary industry.

Program outcomes
  • Demonstrate proficient use of culinary terminology and classical cooking methods using a wide array of ingredients to design, produce, plate, and critically analyze a variety of classic, contemporary, regional and international dishes;
  • Demonstrate all costing techniques related to profitable menu design and profitable food service business operations;
  • Demonstrate computer business applications and point of sale system operations as it relates to the foodservice industry;
  • Demonstrate the proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation;
  • Demonstrate appropriate safety and sanitation practices, and safe food service equipment operation as it relates to the hospitality industry;
  • Develop a business plan appropriate to their skills.

Program Curriculum

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General Education Requirements

Course ID Title Credits
ACC 110 Business Mathematics 3
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
Elective Aesthetic Sensibility 3
Elective Scientific Reasoning 3-4
ENG 101 English Composition I 3
ESW 206 or ESW 207 Basic Nutrition or Food and Culture 3
OFM 101 Business Software Essentials 3

Major Requirements

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Introduction to Culinary Techniques 3
CUL 122 Advaned Culinary Techniques 3
CUL 125 American Regional Cuisine 3
CUL 151 Purchasing and Cost Control 3
CUL 160 Culinary Baking 3
CUL 170 Management and Supervision 3
CUL 198 Culinary Arts Practicum I 1
CUL 220 Menu Planning 3
CUL 221 Garde Manger 3
CUL 250 European Cuisines 3
CUL 260 Global Cuisines 3
CUL 270 Culinary Entrepreneurship 3
CUL 282 Restaurant Operations 3
CUL 298A Culinary Arts Practicum II 3
CUL 298B Culinary Arts Practicum III 3

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Full-time sample course schedule

Semester 1

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Culinary Techniques 3
CUL 122 Advanced Culinary Techniques 3
CUL 198 Culinary Arts Practicum I 1

Semester 2

Course ID Title Credits
CUL 125 American Regional 3
CUL 160 Culinary Baking 3
CUL 221 Garde Manger 3
CUL 298A Culinary Arts Practicum II 3

Semester 3

Course ID Title Credits
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
CUL 250 European Cuisines 3
CUL 260 Global Cuisines 3
CUL 282 Restaurant Operations 3
CUL 298B Culinary Arts Practicum III 3

Semester 4

COURSE ID TITLE CREDITS
ACC 110 Business Mathematics 3
Elective Aesthetic Sensibility 3
CUL 151 Purchasing and Cost Control 3
 CUL-170 Management and Supervision 3
 ENG-101 English Composition I  3

 Semester 5

COURSE ID TITLE CREDITS
Elective Scientific Reasoning 3-4
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3
ESW 206 or ESW 207 Basic Nutrition or Food and Culture 3
OFM 101 Business Software Essentials 3

 

Part-time sample course schedule

Semester 1

Course ID Title Credits
CUL 101 Culinary Foundations 3
CUL 105 Safety and Sanitation 2
CUL 120 Introduction to Culinary Techniques 3

Semester 2

Course ID Title Credits
CUL 122 Advanced Culinary Techniques 3
CUL 160 Culinary Baking 3
CUL 198 Culinary Arts Practicum I 1

Semester 3

Course ID Title Credits
CUL 125 American Regional Cuisines 3
CUL 221 Garde Manger 3

Semester 4

Course ID Title Credits
CUL 250 European Cuisines 3
CUL 260 Global Cuisines 3
CUL 298A Culinary Arts Practicum II 3

Semester 5

Course ID Title Credits
CUL 282 Restaurant Operations 3
CUL 298B Culinary Arts Practicum III 3

Semester 6

Course ID Title Credits
ACC 110 Business Mathematics 3
ENG 101 English Composition I 3

Semester 7

Course ID Title Credits
Elective Aesthetic Sensibility 3
CUL 170 Management and Supervision 3

Semester 8

Course ID Title Credits
CMS 110 or CMS 120 Speech Communication or Public Speaking 3
CUL 151 Purchasing and Cost Control 3

Semester 9

COURSE ID TITLE CREDITS
ESW 206 or ESW 207 Basic Nutrition or Food and Culture 3
OFM 101 Business Software Essentials 3

Semester 10

Course ID Title Credits
CUL 220 Menu Planning 3
CUL 270 Culinary Entrepreneurship 3
Elective Scientific Reasoning 3-4