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Course & Credit Hours |
|
MAT 1160 Financial Mathematics (3) |
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CIS 1018 Introduction to PC Applications (3) or CSC 1005 Computer Literacy (3) |
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CUA 1000 Culinary Fundamentals (3) |
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CUA 1001 Food Safety and Sanitation (2) |
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CUA 1005 Food Service Concepts (3) |
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Total 14 Credit Hours |
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Course & Credit Hours |
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ENG 1031 Technical Writing (3) |
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CUA 1056 Nutrition (3) |
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CUA 1025 Introduction to Foods (4) |
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CUA 1045 Introduction to Baking (3) |
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BUS 1015 Introduction to Business (3) |
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Total 16 Credit Hours |
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Course & Credit Hours |
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PSY 1005 Psychology of the Workplace (3) |
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CUA 1027 Soups Sauces, and Consommes (3) |
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CUA 1050 Baking: Decorating and Presentation (3) |
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CUA 1051 Baking: Intermediate Bread Prep. (3) |
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CUA 1052 Individual Fancy Dessert Production (3) |
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Total 15 Credit Hours |
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Course & Credit Hours |
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CUA 1053 Confectionaries & Peti Fours (3) |
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CUA 1054 Introduction to the Business of Catering (3) |
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CUA 1061 Advanced Cake Decorating Wedding Cakes (2) |
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CUA 2036 Advanced Baking (2) |
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CUA 2062 Purchasing for the Hospitality Industry (3) |
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CUA 2081 Internship (4) |
| Total 17 Credit Hours |
|
Course & Credit Hours |
|
CUA 1000 Culinary Program Fundamentals (3) |
|
CIS 1018 Introduction to PC Applications (3) or CSC 1005 Computer Literacy (3) |
|
CUA 1001 Food Safety and Sanitation (2) |
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CUA 1056 Nutrition/Hospitality Professional (3) |
|
CUA 1005 Food Service Concepts (3) |
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Total 14 Credit Hours |
|
Course & Credit Hours |
|
ENG 1031 Technical Writing (3) |
|
CUA 1025 Introduction to Foods (4) |
|
CUA 1045 Introduction to Baking (4) |
|
BUS 1015 Introduction to Business (3) |
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CUA 2062 Purchasing/Hospitality Industry (3) |
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Total 17 Credit Hours |
|
Course & Credit Hours |
|
MAT 1160 Financial Mathematics (3) |
|
CUA 1027 Soups, Suces, and Consommes (3) |
|
CUA 1029 Center of the Plate (4) |
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CUA 1054 Intro to the Business of Catering (3) |
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CUA 1020 Wines & Spirits (2) |
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Total 15 Credit Hours |
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Course & Credit Hours |
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CUA 2010 Advanced Cuisine & Garde Manger (4) |
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CUA 2033 Advanced Line prep & Cookery (4) |
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CUA 2045 International Cuisine (2) |
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CUA 2081 Internship (4) |
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PSY 1005 Psychology & Workplace Prelationships (3) |
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Total 14 Credit Hours |
|
Course & Credit Hours |
|
MAT 1160 Financial Mathematics (3) |
|
CIS 1018 Introduction to PC Applications (3) or CSC 1005 Computer Literacy (3) |
|
CUA 1000 Culinary Fundamentals (3) |
|
CUA 1001 Food Safety and Sanitation (2) |
|
CUA 1056 Nutrition (3) |
|
Total 14 Credit Hours |
|
Course & Credit Hours |
|
ENG 1031 Technical Writing (3) |
|
BUS 1015 Introduction to Business (3) |
|
CUA 1025 Introduction to Foods (4) |
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CUA 1020 Wines and Spirits (2) |
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CUA 1057 Menu Planning (3) |
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Total 15 Credit Hours |
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Course & Credit Hours |
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PSY 1005 Psychology of the Workplace (3) |
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CUA 1036 Alcohol & Bartending Management (2) |
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CUA 2055 Supervision in the Hospitality Industry (3) |
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CUA 2056 Marketing in the Hospitality Industry (3) |
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CUA 2061 Cost Controls (3) |
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Total 14 Credit Hours |
|
Course & Credit Hours |
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CUA 1054 Introduction to the Business of Catering (3) |
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CUA 1090 Dining Room Management (4) |
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CUA 2062 Purchasing for the Hospitality Industry (3) |
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CUA 2063 Legal Aspects of Hospitality Management (3) |
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CUA 2081 Internship (4) |
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CUA 1036 Bartending (2) |
| Total 17 Credit Hours |
|
Course & Credit Hours |
|
MAT 1160 Financial Mathematics (3) |
|
CIS 1018 Introduction to PC Application (3) or CSC 1005 Computer Literacy (3) |
|
CUA 1000 Culinary Fundamentals (3) |
|
CUA 1001 Food Safety and Sanitation (2) |
|
CUA 1056 Nutrition (3) |
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CUA 1005 Food Service Concepts & Management Skills (3) |
|
Total 17 Credit Hours |
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Course & Credit Hours |
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ENG 1031 Technical Writing (3) |
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ENV 1111 Environmental Science with Lab: SCI (4) |
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CUA 1025 Introduction to Foods (4) |
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CUA 1045 Introduction to Baking (4) |
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Total 15 Credit Hours |
|
Course & Credit Hours |
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PSY 1005 Psychology of the Workplace (3) |
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CUA 1057 Menu Planning (3) |
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CUA 2061 Cost Controls (3) |
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CUA 2064 Sustainable Food Service Operation (3) |
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BUS 1015 Introduction to Business (3) |
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Total 15 Credit Hours |
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Course & Credit Hours |
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CUA 2045 International Cuisine (2) |
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CUA 2062 Purchasing for the Hospitality Industry (3) |
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CUA 2068 Vegetarian & Dietary Cuisine (3) |
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CUA 2069 Dietary Baking (2) |
| CUA 2081 Internship (4) |
| Total 14 Credit Hours |
|
Course & Credit Hours |
|
CUA 1000 Culinary Program Fundamentals (3) |
|
CUA 1001 Food Safety & Sanitation (2) |
|
CUA 1005 Food Service Concepts & Management Skills (3) |
|
CUA 1045 Introduction to Baking (4) |
|
CUA 1056 Nutrition for the Hospitality Professional (3) |
|
Total 15 Credit Hours |
|
Course & Credit Hours |
|
CUA 1050 Baking Decoration & Presentation (3) |
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CUA 1052 Individual Fancy Desserts (3) |
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CUA 1051 Baking Intermediate Bread (3) |
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CUA 2036 Advanced Baking (2) |
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CUA 2062 Purchasing for the Hospitality Industry (3) |
|
Total 14 Credit Hours |
|
Course & Credit Hours |
|
CUA 1000 Culinary Program Fundamentals (3) |
|
CUA 1001 Food Safety & Sanitation (2) |
|
CUA 1056 Nutrition for the Hospitality Professional (3) |
|
CUA 1005 Food Service Concepts & Management Skills (3) |
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Total 11 Credit Hours |
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Course & Credit Hours |
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CUA 1038 Food and Beverage Service (2) |
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CUA 1045 Introduction to Baking (4) |
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CUA 1025 Introduction to Foods (4) |
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Total 10 Credit Hours |
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Course & Credit Hours |
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CUA 1000 Culinary Program Fundamentals (3) |
|
CUA 1001 Food Safety & Sanitation (2) |
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CUA 1005 Food Service Concepts & Management Skills (3) |
|
CUA 1025 Introduction to Foods (4) |
|
CUA 1056 Nutrition for the Hospitality Professional (3) |
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Total 17 Credit Hours |
|
Course & Credit Hours |
|
CUA 1027 Soups, Sauces & Consommes (3) |
|
CUA 1029 Center of the Plate (4) |
|
CUA 1045 Introduction to Baking (4) |
|
CUA 2010 Advanced Cuisine & Garde Manager (4) |
|
CUA 2033 Advanced Line Prep & Cookery (4) |
|
Total 19 Credit Hours |
|
Course & Credit Hours |
|
CUA 1000 Culinary Program Fundamentals (3) |
|
CUA 1001 Food Safety & Sanitation (2) |
|
CUA 1005 Food Service Concepts & Management Skills (3) |
|
CUA 1020 Wines and Spirits (2) |
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CUA 1056 Nutrition for the Hospitality Professional (3) |
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Total Credits 13 |
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Course & Credit Hours |
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CUA 1025 Introduction to Foods (4) |
|
CUA 2056 Marketing in the Hospitality Industry (3) |
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CUA 2061 Cost Controls (3) |
|
CUA 2062 Purchasing for the Hospitality Industry (3) |
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Total 13 Credits |
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Course & Credit Hours |
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CUA 1054 Introduction to the Business of Catering (3) |
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CUA 1090 Dining Room Management (4) |
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CUA 2063 Legal Aspects of Hospitality Management (3) |
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Total 10 Credit Hours |
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Graduation Rate (%) - 39% |
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Job Placement Rate (%) - 33% |
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ACF Certification Rate (%) - 0% |
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Graduation Rate (%) - 19% |
|
Job Placement Rate (%) - 50% |
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ACF Certification Rate (%) - 17% |
|
Graduation Rate (%) - 6% |
|
Job Placement Rate (%) - 100% |
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ACF Certification Rate (%) - 0% |
|
Graduation Rate (%) - 35% |
|
Job Placement Rate (%) - 55% |
|
ACF Certification Rate (%) - 9% |
|
Graduation Rate (%) - 40% |
|
Job Placement Rate (%) - 50% |
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ACF Certification Rate (%) - 17% |
|
Graduation Rate (%) - 27% |
|
Job Placement Rate (%) - 25% |
|
ACF Certification Rate (%) - 25% |
|
Graduation Rate (%) - 17% |
|
Job Placement Rate (%) - 40% |
|
ACF Certification Rate (%) - 20% |
|
Graduation Rate (%) - 17% |
|
Job Placement Rate (%) - 40% |
|
ACF Certification Rate (%) - 0% |
The 2-year course offering schedule is intended to be used as a general planning tool. Course offerings may change. Contact an advisor for more information.
2-year Course Offerings Printable Program Flier (PDF)