Concentration in Professional Culinarian

First Semester

• CULA 101 - Introduction to Culinary Arts 3 credit hours
• CULA 103 - Food Safety and Sanitation 2 credit hours
• CULA 213 - Nutrition for the Culinary Professional 2 credit hours
• CULA 227 - Menu Design and Management 3 credit hours
• ENGL 101 - English Composition I 3 credit hours

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• MATH 120 - Contemporary Math 3 credit hours OR
• MATH 128 - Applied Algebra 3 credit hours OR
• MATH 130 - College Algebra 3 credit hours

Second Semester

• CULA 102 - Basic Culinary Skills 2 credit hours
• CULA 105 - Theory of Meat, Poultry, and Seafood 3 credit hours
• CULA 107 - Foodservice Purchasing and Storeroom Operations 3 credit hours
• CULA 214 - Restaurant and Hospitality Supervision 3 credit hours
• Social/Behavioral Science Requirement, 3 credit hours
• Natural Science Requirement, 3 credit hours

Third Semester (Summer Session)

• CULA 121 - American Regional Cuisine 2 credit hours
• CULA 207 - Fundamentals of Baking 2 credit hours
• CULA 208 - Soups, Stocks, and Sauces 2 credit hours
• CULA 215 - Food, Sales, Beverage, and Labor Cost Control 3 credit hours

Fourth Semester

• CULA 210 - Introduction to Garde Manger 2 credit hours
• CULA 226 - International Cuisine 2 credit hours
• CULA 211 - Dessert Fundamentals 2 credit hours
• Culinary Elective, 3 credit hours
• Humanities Requirement, 3 credit hours

Fifth Semester

• CULA 209 - Dining Room and Beverage Service 3 credit hours
• CULA 217 - Culinary Cafe 4 credit hours
• CULA 233 - Culinary Internship 2 credit hours

Sixth Semester (Summer Session)

• CULA 218 - Culinary Capstone 3 credit hours

Total Credit Hours: 66