Curriculum: Culinary Arts and Food Management | Southwestern Illinois College

Associate in Applied Science Degree – Culinary Arts & Food Management (066A)

Catalog Year: 2019-2020

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 OR
MGMT 102
Business Math OR
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.