Associate in Applied Science Degree – Culinary Arts & Food Management (066A)
Catalog Year: 2020-2021
FIRST YEAR
| Total Semester Credits: |
17 |
| Fall Semester |
| Course Number |
Course Description |
Credits |
| CUL 116 |
Food Service Sanitation
(or valid state of Illinois sanitation certificate) |
1 |
| CUL 101 |
Introduction to Culinary Arts |
1 |
| ENG 101 |
Rhetoric & Composition I |
3 |
| BUS 102 |
Business Math |
3 |
| CUL 115 |
Table Service |
2 |
| CUL 110 |
Professional Food Preparation I |
5 |
| CIS 120 |
Introduction to the PC |
1 |
| OAT 132 |
Electronic Spreadsheets Basics |
1 |
| Total Semester Credits: |
18 |
| Spring Semester |
| Course Number |
Course Description |
Credits |
| SPCH 151 |
Fundamentals of Public Speaking |
3 |
| ACCT 105 |
Basic Accounting Procedures |
3 |
| HES 152 |
First Aid – Medical Self Help |
2 |
| CUL 111 |
Professional Food Preparation II |
5 |
| CUL 105 |
Food, Beverage, & Labor Cost Control |
3 |
| CUL 127 |
Baking & Pastry |
2 |
SECOND YEAR
| Total Semester Credits: |
18 |
| Fall Semester |
| Course Number |
Course Description |
Credits |
| SOC 153 |
Introductory Sociology |
3 |
| CUL 123 |
Legal Aspects of Food Service Management |
3 |
| CUL 228 |
Culinary Nutrition for Food Service |
3 |
| CUL 209 |
Hospitality Management |
3 |
| CUL 114 |
Garde Manger |
3 |
| |
Humanities or Social Science Elective |
3 |
Apply for Graduation
| Total Semester Credits: |
18 |
| TOTAL PROGRAM CREDITS: |
71 |
| Spring Semester |
| Course Number |
Course Description |
Credits |
| CUL 206 |
Menu Development & Pricing |
3 |
| CUL 212 |
Food Service Purchasing |
3 |
| BUS 101 |
Introduction to Business |
3 |
| MKT 126 |
Introduction to Marketing |
3 |
| CUL 230 |
Internship I |
3 |
| |
CUL Elective (see below) |
3 |
Culinary Electives
|
| Course Number |
Course Description |
Credits |
| CUL 112 |
Advanced Professional Cooking |
3 |
| CUL 113 |
Soups, Stocks and Sauces |
3 |
| CUL 128 |
Advanced Professional Baking |
2 |
| CUL 129 |
Cake Decorating I |
2 |
| CUL 130 |
Cake Decorating II |
2 |
| CUL 131 |
Experimental Baking Techniques |
2 |
| CUL 132 |
Ice Cream and Frozen Desserts |
2 |
| CUL 133 |
Sustainable Kitchen |
2 |
| CUL 200 |
Culinary Competition |
2 |
| CUL 231 |
Internship II |
3 |
| CUL 232 |
Advanced Decorating Techniques |
4 |
| CUL 233 |
Contemporary Plating Techniques |
2 |
| CUL 234 |
Breads, Bakeries, and Pastries |
2 |
| CUL 299 |
Special Topics (with coordinator’s approval) |
1-3 |
Refer to the Online Course
Catalog or Class Search link in eSTORM for a full
course description.
