Associate in Applied Science Degree - Culinary Arts and Food Management (066A)

Program Prerequisite
Course Number Course Description Credits
CUL 116

Food Service Sanitation
(or valid state of Illinois sanitation certificate)

1

First Year

Fall Semester
Course Number Course Description Credits
CUL 101 Introduction to Culinary Arts 1
ENG 101 Rhetoric & Composition I 3
MGMT 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: 16
Spring Semester
Course Number Course Description Credits
SPCH 151 Fundamentals of Public Speaking 3
ACCT 105 Basic Accounting Procedures 3
HLTH 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
Total Semester Credits: 18

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Second Year

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
Total Semester Credits: 18
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
Total Semester Credits: 18
Total Program Credits:  71 
CUL Electives
Course Number Course Description Credits
CUL 112 Advanced Professional Cooking 3
CUL 113 Soups, Stocks and Sauces 3
CUL 118 Fundamentals of Meat Processing 3
CUL 126 Food Service Sanitation Refresher Course .5
CUL 128 Advanced Professional Baking 2
CUL 129    Cake Decorating I 2
CUL 200 Culinary Competition 2
CUL 231 Internship II 3
CUL 299 Special Topics (with coordinator's approval) 1-3

Prerequisites may be required for some courses. Refer to the Class Search link in eSTORM.