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.
Major Code: CUT
Advisor: B. Warr
FRESHMAN YEAR FALL
COURSE # | COURSE NAME | CR HRS |
---|---|---|
CUT 1114 | Culinary Principle I | 4 |
HRT 1123 | Intro Hospitality/Tourism Industry | 3 |
HRT 1213 | Sanitation and Safety | 3 |
HRT 1223 | Restaurant/Catering Operation | 3 |
CUT 1513 | Garde Manger | 3 |
LLS 1311 | Orientation | 1 |
TOTAL | 17 |
FRESHMAN YEAR SPRING
COURSE # | COURSE NAME | CR HRS |
---|---|---|
CUT 1124 | Culinary Principles II | 4 |
CUT 1134 | Principles of Baking | 4 |
HRT 2613 | Hospitality Supervision | 3 |
HRT 2623 | Hospitality/Human Resource Management | 3 |
TOTAL | 14 |
SOPHOMORE YEAR FALL
COURSE # | COURSE NAME | CR HRS |
---|---|---|
CUT 2223 | Menu Planning/Design | 3 |
CUT 2314 | American Regional Cuisine | 4 |
CUT 2424 | International Cuisine | 4 |
CUT 2244 | Dinning Room Management | 4 |
TOTAL | 15 |
SOPHOMORE YEAR SPRING
COURSE # | COURSE NAME | CR HRS |
---|---|---|
ENG 1113 | English Composition I | 3 |
SPT 1113 | Public Speaking | 3 |
Humanities/Fine Arts | 3 | |
Social/Behavior Science | 3 | |
Math/Natural Science | 3 | |
TOTAL | 15 |