Culinary Arts: Culinarian
 
Students must complete the curriculum described below:
Recommended Course Sequence
First Semester
HCM186Culinary Foundations I 3.0
HCM111Principles of Baking I 2.0
HCM191Quantity Food Production I Lab 4.0
HCM113Culinary Baking 1.0
HCM100Sanitation and Safety 2.0
HCM200Dining Service 2.0
MAT711Business and Financial Mathematics 3.0
  Credits 17.0
Second Semester
HCM187Culinary Foundations II 3.0
HCM112Principles of Baking II 2.0
HCM192Quantity Food Production II Lab 4.0
HCM121Culinary Baking II 1.0
Social Science/Humanities Elective 3.0
A.A.S. Communications Requirement (ENG 105, 110) 3.0
  Credits 16.0
Summer
HCM512Culinary Internship 2.0
  Credits 2.0
Third Semester
HCM240Menu Planning and Design 2.0
HCM230Nutrition and Wellness 3.0
HCM343Recipe Costing and Menu Pricing 2.0
HCM255Purchasing 3.0
HCM243Soups and Sauces 1.0
HCM244Soups and Sauces Lab 2.0
HCM246Garde Manger/Charcuterie 1.0
HCM247Garde Manger/Charcuterie Lab 2.0
HCM197Regional Wine History 2.0
  Credits 18.0
Fourth Semester
HCM176World Cuisine 2.0
HCM278Cost Control 2.0
HCM248A la Carte Cooking 2.0
HCM249A la Carte Cooking Lab 4.0
HCM330Hospitality Personnel Management 3.0
HCM532Culinary Capstone 2.0
MGT195Workplace Empowerment 3.0
  Credits 18.0

  71.0  Total Semester Hours Required
©