Semester Schedule for Culinary Arts
| Culinary Arts A.A.S. |
| | | | Lecture | Lab | Co-op | Credit |
| First Semester (Fall) |
| CUL | 110 | Sanitation and Safety | 2 | 0 | 0 | 2 |
| CUL | 110A | Sanitation and Safety Lab | 0 | 2 | 0 | 1 |
| CUL | 111 | Success in Hospitality Studies | 1 | 0 | 0 | 1 |
| CUL | 140 | Culinary Skills I | 2 | 6 | 0 | 5 |
| CUL | 150 | Food Science | 1 | 2 | 0 | 2 |
| ENG | 111 | Expository Writing or ENG 110 Freshman Composition | 3 | 0 | 0 | 3 |
| MAT | 115 | Mathematical Models | 2 | 2 | 0 | 3 |
| PSY | 150 | General Psychology | 3 | 0 | 0 | 3 |
| | | | 14 | 12 | 0 | 20 |
| Second Semester (Spring) |
| CIS | 110 | Introduction to Computers | 2 | 2 | 0 | 3 |
| CUL | 160 | Baking I | 1 | 4 | 0 | 3 |
| CUL | 170 | Garde Manger I | 1 | 4 | 0 | 3 |
| CUL | 240 | Culinary Skills II | 1 | 8 | 0 | 5 |
| CUL | 240A | Culinary Skills II Lab | 0 | 3 | 0 | 1 |
| HRM | 220 | Cost Control-Food and Bev | 3 | 0 | 0 | 3 |
| | | | 8 | 21 | 0 | 18 |
| Third Semester (Summer) |
| COE | 112 | Co-op Work Experience I | 0 | 0 | 20 | 2 |
| | | | 0 | 0 | 20 | 2 |
| Fourth Semester (Fall) |
| CUL | 112 | Nutrition for Food Service | 3 | 0 | 0 | 3 |
| CUL | 130 | Menu Design | 2 | 0 | 0 | 2 |
| CUL | 214 | Wine Appreciation | 1 | 2 | 0 | 2 |
| CUL | 230 | Global Cuisine (or CUL 275 Catering Cuisine) | 1 | 8 | 0 | 5 |
| CUL | 260 | Baking II (or CUL 285 Competition Fundamentals) | 1 | 4 | 0 | 3 |
| CUL | 270 | Garde Manger II | 1 | 4 | 0 | 3 |
| | | | 9 | 18 | 0 | 18 |
| Fifth Semester (Spring) |
| COM | 231 | Public Speaking | 3 | 0 | 0 | 3 |
| CUL | 135 | Food and Beverage Service | 2 | 0 | 0 | 2 |
| CUL | 135A | Food and Beverage Service Lab | 0 | 2 | 0 | 1 |
| CUL | 250 | Classical Cuisine | 1 | 8 | 0 | 5 |
| CUL | 273 | Career Development | 1 | 0 | 0 | 1 |
| HRM | 245 | Human Resource Mgt-Hospitality | 3 | 0 | 0 | 3 |
| | | Humanities Elective | 3 | 0 | 0 | 3 |
| | | | 13 | 10 | 0 | 18 |
| Program Totals | 44 | 61 | 20 | 76 |
