Culinary Arts, Associate of Applied Science
Major Code: 4202A
**Alternative plans of study available by contacting your advisor
Fall Semester Freshman Year
| CULA 110 | The Professional Kitchen I* | 6 Credits |
| CULA 150 | Food Sanitation | 3 Credits |
| MATH GE | Any Gen. Ed. Math Course | 3 Credits |
| HOSP 266 | Food and Beverage Service* | 3 Credits |
| HOSP 266L | Desert Cafe Lab* | 0 Credit |
| Total: | 15 |
Spring Semester Freshman Year
| CULA 120 | Introduction to Food Preparation* | 6 Credits |
| CULA 160 | Menu Management | 3 Credits |
| ENGL 101 | Writing and Rhetoric I | 3 Credits |
| SOCY 105 | Human Relations | 3 Credits |
| Total: | 15 |
Fall Semester Sophomore Year
| COMM 101 | Fundamentals of Oral Communication | 3 Credits |
| CULA 170 | Food Service Nutrition | 3 Credits |
| CULA 230 | Adv Entrees & Plate Presentation* | 6 Credits |
PROG ELEC
| Program Electives | 3 Credits |
| Total: | 15 |
Spring Semester Sophomore Year
| CULA 180 | Food Service Purchasing | 3 Credits |
| CULA 240 | Advanced Entrees/Intro to Bakeshop* | 6 Credits |
| ELEC GE | General Education Elective | 3 Credits |
PROG ELEC
| Program Electives | 3 Credits |
| Total: | 15 |
Program Electives: 6 hours
| BUSM 261 | Business Management | 3 Credits |
| HOSP 173 | Event Management | 3 Credits |
| HOSP 174 | Customer Service and Conflict Resolution | 3 Credits |
| HOSP 267 | Food and Beverage Controls* | 3 Credits |
| HOSP 267L | Desert Cafe Lab* | 0 Credit |
| HOSP 277 | Hospitality Management Association | 1 Credit |
| HOSP 285 | Cooperative Education* | 1-3 Credits |
*Prerequisite or Corequisite required
Total Credit Hours Required for this Major: 60