| Culinary Requirements: |
57 |
Work Hours |
| |
|
|
| First Year Requirements: |
|
2000 |
CUA 101 Food Safety and Sanitation
|
2 |
|
|
| CUA 105 Food Service Concepts and Management Skills |
3 |
|
|
| CUA 121 Introduction to Food Production Principles and Practices |
1 |
|
|
| CUA 123 Introduction to Garde Manger |
1 |
|
|
| CUA 124 Vegetable Preparation and Breakfast Cookery |
1 |
|
|
| CUA 131 Starches, Pastas, Casseroles and Grain Products |
1 |
|
|
| CUA 157 Menu Planning |
3 |
|
|
| CUA 180 Internship |
5 |
|
|
| CUA 242 Intermediate Garde Manger |
1 |
|
|
| |
|
|
|
| Second Year Requirements |
|
|
2000 |
| CUA 122 Introduction to Stocks, Soups and Sauces |
1 |
|
|
| CUA 127 Soups, Sauces, and Consommés |
3 |
|
|
| CUA 132 Center of the Plate: Meat |
1 |
|
|
| CUA 133 Center of the Plate: Poultry, Fish & Seafood |
1 |
|
|
| CUA 156 Nutrition for the Hospitality Professional |
3 |
|
|
| CUA 182 Internship |
5 |
|
|
| CUA 210 Advanced Cuisine and Garde Manger |
4 |
|
|
| |
|
|
|
| Third Year Requirements |
|
|
2000 |
| CUA 141 Baking: Principles and Ingredients |
1 |
|
|
| CUA 142 Basic Yeast-Raised Products and Quick Breads |
1 |
|
|
| CUA 143 Baking: Cakes, Pies, Pastries and Cookies |
1 |
|
|
| CUA 144 Baking Applications |
1 |
|
|
| CUA 150 Baking: Decorating and Presentation |
3 |
|
|
| CUA 151 Baking: Intermediate Bread Preparation |
3 |
|
|
| CUA 152 Individual Fancy Dessert Production |
3 |
|
|
| CUA 255 Supervision in the Hospitality Industry |
3 |
|
|
| CUA 281 Internship |
5 |
|
|
| Total Major Requirements |
|
57 |
|
| |
|
|
|
| General Education Requirements |
| ELC 000 Humanities Elective |
3 |
|
|
| ENG 121 English Composition I: GT-CO1 |
3 |
|
|
| SPE 115 Public Speaking |
3 |
|
|
| CIS 118 Intro PC Applications |
3 |
|
|
| MAT 106 or equivalent |
3 |
|
|
| ELC 000 Social Science Elective |
3 |
|
|
| Total General Education Requirements |
|
18 |
|
| |
|
|
|
| Total Required Credits |
|
75 |
|
