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CULINARY ARTS / A.A.S. DEGREE
Eastern
Hegis Code: 5404
Curriculum Code: CURM-AAS (394-1), CUBP-AAS (394-2)
 

     The Culinary Arts Curriculum is designed for students with a career interest in culinary, restaurant management, baking and pastry management and the lodging & resort industries. These fields represent a wide range of businesses from intimate fine dining restaurants to worldwide food service corporations, from bakeries to corporate pastry chefs, from small country inns to multinational chains of hotels and resorts.

     The culinary arts curriculum will prepare students to enter the workforce or continue their education by transferring to bachelor degree programs. Each degree option is balanced between career-specific courses, business courses and liberal arts courses. To supplement their skill development, students will participate in a 200-hour internship program.


Restaurant Management Option

FIRST SEMESTER: 15.5 credits		 Credits
CUL101: Hospitality Freshman Seminar 1.5
ENG101: Standard Freshman Composition 3
Courses that constitute the major in this curriculum CUL111: Sanitation 3
Courses that constitute the major in this curriculum CUL114: Culinary Arts I 4
ACC101: Principles of Accounting I 4
       
SECOND SEMESTER: 16-17 credits Credits
ENG102: Introduction to Literature 3
Courses that constitute the major in this curriculum CUL112: Hospitality Cost Controls 4
Courses that constitute the major in this curriculum CUL113: Wine and Beverage Management 3
Mathematics Elective 3-4
PSY101: Introduction to Psychology 3
     
SUMMER SEMESTER: 4 credits Credits
Courses that constitute the major in this curriculum CUL240: Internship/Coop 4
     
THIRD SEMESTER: 18 credits Credits
Courses that constitute the major in this curriculum CUL115: Baking and Pastry Arts I 4
Courses that constitute the major in this curriculum CUL116: Dining Room Management 3
CHE100: General Chemistry 4
CUL132: Hospitality Supervision 3
Foreign Language 3
Physical Education 1
       
FOURTH SEMESTER: 16 credits Credits
Social Science Elective 3
Courses that constitute the major in this curriculum CUl120: Hospitality Marketing 3
  Culinary Arts Special Projects  
       CUL211: American Regional Cuisine Artistry 1
       CUL212: Savory French Cuisine 1
       CUL213: Exotic Asian Cuisine 1
       CUL214: Mediterranean Cuisine 1
Courses that constitute the major in this curriculum CUL228: Garde Manger 3
Courses that constitute the major in this curriculum CUL250: Hospitality Capstone Course 2
Physical Education 1
       
TOTAL CREDITS REQUIRED 69.5-70.5

Courses that constitute the major in this curriculum These courses constitute the major courses in this curriculum.


Baking and Pastry Arts Option

FIRST SEMESTER: 15.5 credits		 Credits
CUL101: Hospitality Freshman Seminar 1.5
ENG101: Standard Freshman Composition 3
Courses that constitute the major in this curriculum CUL111: Sanitation 3
Courses that constitute the major in this curriculum CUL115: Baking and Pastry Arts I 4
ACC101: Principles of Accounting I 4
       
SECOND SEMESTER: 16-17 credits Credits
ENG102: Introduction to Literature 3
Courses that constitute the major in this curriculum CUL112: Hospitality Cost Controls 4
Courses that constitute the major in this curriculum CUL217: Baking and Pastry Arts II 3
Mathematics Elective 3-4
PSY101: Introduction to Psychology 3
     
SUMMER SEMESTER: 4 credits Credits
Courses that constitute the major in this curriculum CUL240: Internship/Coop 4
     
THIRD SEMESTER: 18 credits Credits
Courses that constitute the major in this curriculum CUL218: Baking and Pastry Arts III 4
Courses that constitute the major in this curriculum CUL116: Dining Room Management 3
CHE100: General Chemistry 4
CUL132: Hospitality Supervision 3
Foreign Language 3
Physical Education 1
       
FOURTH SEMESTER: 16 credits Credits
Social Science Elective 3
Courses that constitute the major in this curriculum CUl120: Hospitality Marketing 3
Courses that constitute the major in this curriculum CUL113: Wine and Beverage Management 3
Courses that constitute the major in this curriculum CUL250: Hospitality Capstone Course 2
Courses that constitute the major in this curriculum CUL219: Advanced Pastry Arts IV 4
Physical Education 1
       
TOTAL CREDITS REQUIRED 69.5-70.5

Courses that constitute the major in this curriculum These courses constitute the major courses in this curriculum.


REQUIRED CREDIT DISTRIBUTION
Culinary Arts 41.5 credits
English/Humanities 9 credits
Business 7 credits
Mathematics/Science 7-8 credits
Social Science 6 credits
Physical Education 2 credits



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