The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine, as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques, and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen. All students must wear appropriate chef’s uniforms for all the lab classes. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association. 

Culinary Arts Technology AAO Degree

Major Code: CUT

Advisor: B. Warr


FRESHMAN YEAR FALL

COURSE #COURSE NAMECR HRS
CUT 1114Culinary Principle I4
HRT 1123Intro Hospitality/Tourism Industry3
HRT 1213Sanitation and Safety3
HRT 1223Restaurant/Catering Operation3
CUT 1513Garde Manger3
LLS 1311Orientation1

TOTAL

 

17


FRESHMAN YEAR SPRING

COURSE #COURSE NAMECR HRS
CUT 1124Culinary Principles II4
CUT 1134Principles of Baking4
HRT 2613Hospitality Supervision3
HRT 2623Hospitality/Human Resource Management3

TOTAL

 

14


SOPHOMORE YEAR FALL

COURSE #COURSE NAMECR HRS
CUT 2223Menu Planning/Design3
CUT 2314American Regional Cuisine4
CUT 2424International Cuisine4
CUT 2244Dinning Room Management4

TOTAL

 

15


SOPHOMORE YEAR SPRING

COURSE #COURSE NAMECR HRS
ENG 1113English Composition I3
SPT 1113Public Speaking3
 Humanities/Fine Arts3
 Social/Behavior Science3
 Math/Natural Science 3

TOTAL

 

15