Culinary Arts
Certificates
ADVANCED FOOD & BEVERAGE MANAGEMENT
General Education Courses (Can be taken prior or during program)
| Course | Credit Hours |
|---|---|
| BAS 160-Intro to Business | 3 |
| BAS 282-Principles of Marketing | 3 |
| BAS 283 Principles of Management^ | 3 |
| ACT 101 – Fundamentals of Accounting^ | 3 |
| Total Hours | 12 |
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession^ | 2 |
| CUL 125-Sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290-Catering | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| CUL 230-Basic Nutrition^ | 3 |
| Total Hours | 11 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| Total Hours | 4 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management^ | 3 |
| CUL 280-Cost & Control^ | 3 |
| CUL 298-Culinary Arts Practicum Exp.^ | 3 |
| Total Hours | 9 |
FOOD & BEVERAGE MANAGEMENT
General Education Courses (Can be taken prior or during program)
| Course | Credit Hours |
|---|---|
| CIT 105 – Intro to Computers (Digital Literacy) ^ | 3 |
| BAS 160-Intro to Business | 3 |
| BAS 282-Principles of Marketing | 3 |
| BA 283 – Principles of Management^ | 3 |
| Total Hours | 12 |
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 125-Sanitation and Safety | 2 |
| Total Hours | 2 |
| Course | Credit Hours |
|---|---|
| CUL 211-Basic Food Production | 4 |
| Total Hours | 4 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| Total Hours | 4 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management^ | 3 |
| CUL 280-Cost & Control^ | 3 |
| Total Hours | 6 |
ADVANCED CULINARY ARTS
General Education Courses (Can be taken prior or during program)
| Course | Credit Hours |
|---|---|
| CIT 105 – Intro to Computers (Digital Literacy) ^ | 3 |
| Total Hours | 3 |
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession^ | 2 |
| CUL 125-Sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290-Catering | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| CUL 230-Basic Nutrition^ | 3 |
| Total Hours | 11 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| CUL 220 – Advanced Baking & Pastry Arts | 4 |
| CUL 260 – International Cuisine ^ | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management | 3 |
| CUL 280-Cost & Control | 3 |
| CUL 298-Culinary Arts Practicum Exp.^ | 3 |
| Total Hours | 9 |
CULINARY ARTS (CERTIFICATE)
General Education Courses (Can be taken prior or during program)
| Course | Credit Hours |
|---|---|
| CIT 105 – Intro to Computers (Digital Literacy) ^ | 3 |
| Total Hours | 3 |
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100 – Fundamentals of the Culinary Arts Profession^ | 2 |
| CUL 125-Sanitation and Safety | 2 |
| CUL 215 – Basic Baking | 4 |
| CUL 290 – Catering | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| CUL 230 – Basic Nutrition^ | 3 |
| Total Hours | 11 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| Total Hours | 4 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management^ | 3 |
| CUL 280-Cost & Control^ | 3 |
| Total Hours | 6 |
FUNDAMENTALS OF CULINARY ARTS
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession^ | 2 |
| CUL 125-Sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| Total Hours | 8 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| Total Hours | 8 |
CATERING
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession^ | 2 |
| CUL 125-Sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290 – Catering | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| Total Hours | 4 |
ADVANCED CATERING
General Education Courses (Can be taken prior or during program)
| Course | Credit Hours |
|---|---|
| BAS 160-Intro to Business | 3 |
| BA 283 – Principles of Management^ | 3 |
| Total Hours | 6 |
First Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 100-fund. Of the Culinary Arts Profession^ | 2 |
| CUL 125-Sanitation and Safety | 2 |
| CUL 215-Basic Baking | 4 |
| CUL 290-Catering | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 250-Garde Manager | 4 |
| CUL 211-Basic Food Production | 4 |
| Total Hours | 8 |
Second Year Course Schedule
| Course | Credit Hours |
|---|---|
| CUL 240-Meats, Seafood, & Poultry | 4 |
| CUL 220 – Advanced Baking & Pastry Arts | 4 |
| CUL 260 – International Cuisine ^ | 4 |
| Total Hours | 12 |
| Course | Credit Hours |
|---|---|
| CUL 270-Human Relations Management | 3 |
| CUL 280-Cost & Control | 3 |
| Total Hours | 6 |
Notes
Progression in the Culinary Arts program is contingent upon achievement of a grade of “C” or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale).
*All Diploma Options
Choose 6 Cr. Hrs. from list below.
- WPP 200 (3) TEC 200 (3) EFM 100 (3)
- 3 Cr. Hrs. in Math & 3 Cr. Hrs. in Social Interactions may be substituted for 2 of the courses above.
COURSE SUBSTITUTIONS
Technical Core
- ^CUL 105 may be substituted fur CUL 100
- ^NFS 101 may be substituted for CUL 230
- ^CUL 275 may be substituted for CUL 270
- ^CUL 285 may be substituted for CUL 280
- ^CIT 105 may be substituted for CPU 150
Culinary Arts Option
- ^CUL 299 may be substituted for CUL 298 Food & Beverage Mgt. Option
- ^BMO 160 may be substituted for BA 283
- ^ACC 201 may be substituted for ACT 101
- ^CUL 299 may be substituted for CUL 298
Catering & Personal Chef Option
- ^BMO 160 may be substituted for BA 160 & 283
- ^CUL 225 may be substituted for CUL 260
- ^CUL 299 may be substituted for CUL 298
MATH REQUIREMENTS
- +MAT 105, MAT 110 or higher math may be used
- +MAT 55 (Pre-Algebra) and MAT 65 (Basic Algebra) are offered as prerequisites to math courses
- +MAT 55 and/or MAT 65 math requirement will be determined by the KCTCS placement exam
Curriculum in the KCTCS system is constantly being reviewed and updated to ensure quality and relevance. This check sheet should be used only as a guide for meeting the course requirements for each credential. See your advisor to confirm course requirements.
Revised Fall 2014
