Culinary Arts, Basic Technical Certificate
Major Code: 4202V
Fall Semester Freshman Year
| CULA 110 | The Professional Kitchen I* | 6 Credits |
| CULA 150 | Food Sanitation | 3 Credits |
| Total: | 9 |
Spring Semester Freshman Year
| CULA 120 | Introduction to Food Preparation* | 6 Credits |
| Total: | 6 |
*Prerequisite or Corequisite required
Total Credit Hours Required for this Major: 15