CULINARY ARTS TECHNOLOGY
The Culinary Arts Technology program is for anyone wanting to be a chef or work in the foodservice industry. This concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American, and international cuisine as well as the art of baking and pastries.
Courses
- CUT 1113 — Culinary Principles I
- CUT 1123 — Culinary Principles II
- CUT 1133 — Principles of Baking
- CUT 1153 — Introduction to Culinary Arts
- CUT 1513 — Garde Manger
- CUT 2223 — Menu Planning
- CUT 2243 — Dining Room Management
- CUT 2313 — American Regional Cuisine
- CUT 2423 — International Cuisine
- CUT 2926 — Supervised Work Experience in Culinary Arts Technology
- ENG 1113 — English Composition I
- HRT 1213 — Sanitation and Safety
- HRT 1223 — Restaurant & Catering Operations
- HRT 2623 — Hospitality Human Resource Management
- HRT 2713 — Marketing Hospitality Services
- LLS 1311 — Orientation
- MMT 1113 — Principles of Marketing
- SPT 1113 — Public Speaking I