Suggested Course Sequence - Culinary, AAS (Fall Start)

Location(s): Dardenne Creek Campus

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Below is a sequence of suggested courses, the timeline or number of semesters, and the total credit hours you need to earn this degree: Culinary, AAS

If you see a double asterisk (**) that means there is a credential or certificate you could earn!

Admission into this program is selective. If you have any questions, please reach out to advising or the program coordinator for further guidance and support.

Semester 1

COL 101 - College Success Seminar 1 Credit(s)
CUL 101 - Sanitation & Safety for Food Service ** 1 Credit(s)
CUL 100A - Culinary Fundamentals 1 Credit(s)
CUL 100B - Culinary Fundamentals in Practice 4 Credit(s)
CUL 140 - Principles of Nutrition 3 Credit(s)
ENG 115 - Technical Writing 3 Credit(s)

Semester 2

CHM 107 - Chemistry, Society, & the Environment 3 Credit(s)
CUL 104 - Stocks, Soups, & Sauces 3 Credit(s)
CUL 108 - Baking Fundamentals 3 Credit(s)
CUL 130 - Hospitality Business & Service ** 3 Credit(s)
MAT 105 - Applied Mathematics 3 Credit(s)

Summer

CUL 105 - Garde Manger 3 Credit(s)
CUL 107 - Sustainable Food Systems for Culinarians 3 Credit(s)

Semester 3

CUL 131 - Menu Design & Management 3 Credit(s)
CUL 132 - Bar & Beverage Management ** 3 Credit(s)
CUL 190 - Advanced Culinary Techniques 3 Credit(s)
COM 110 - Interpersonal Communication 3 Credit(s)
POL 102 - State and Local Government 3 Credit(s)

Semester 4

CUL 150 - World Cuisine 3 Credit(s)
CUL 290A - Capstone 1 Credit(s)
CUL 290B - Internship 5 Credit(s)
CUL 292 - Topics in Culinary 3 Credit(s)