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Culinary Arts Management, AS S0448
Program: S0448Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.To speak with a counselor, please visit www.mtsac.edu/counseling or call the Counseling Department at (909) 274-4380
Suggested Sequence of CourseworkIndicates Courses Offered Online
Fall Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 52 | Food Safety & Sanitation | 2.0 |
| HRM 56 | Hospitality Supervision | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 104 | Garde Manger | 3.0 |
| CUL 105 | Baking & Pastry I | 2.0 |
| Total: | 13.0 |
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 101 | Prof Cooking Foundations | 3.0 |
| AA/S LIFE | Area E Lifelong Undrstg Course | 3.0 |
| Total: | 6.0 |
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| ENGL C1000 | Academic Reading and Writing | 4.0 |
| CUL 103 | Professional Cooking II | 2.0 |
| CUL 107 | World Cuisines | 2.0 |
| CUL 111 | Exploring Beverages | 3.0 |
| CUL 113 | Commercial Food Production | 3.0 |
| Total: | 14.0 |
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S BEHAV | Area D-2 Elective Course | 3.0 |
| COMM C1000 | Public Speaking | 4.0 |
| COMM 2 | (or) Survey Communication Studies | 4.0 |
| COMM 8 | (or) Professional Speaking | 4.0 |
| Total: | 7.0 |
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 57 | Hospitality Cost Control | 3.0 |
| HRM 59 | Intro to Food & Beverage Mgmnt | 3.0 |
| CUL 114 | Dining Room Service Manag | 3.0 |
| CUL 115 | Restaurant Operations | 4.0 |
| CUL 91 | Culinary Work Experience | 4.0 |
| CUL 106 | (or) Baking and Pastry II | 2.5 |
| CUL 108 | (or) Cooking for Special Diets | |
| CUL 112 | (or) Sustainability in Culinary Art | 3.0 |
| CUL 117 | (or) Artisan Bread | 3.0 |
| CUL 118 | (or) Specialty Cakes | 2.5 |
| CUL 121 | (or) American Regional Cuisine | 3.0 |
| CUL 125 | (or) Food Service Entrepreneur | 3.0 |
| Total: | 15.0 |
Winter Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S HUM | Area C-2 Humanities Course | 3.0 |
| AA/S ETHS | Area F Ethnic Studies | 3.0 |
| Total: | 6.0 |
Spring Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S USHIS | Area D-1 Hist/Pol Sc Course | 3.0 |
| AA/S USHIS | Area D-1 Hist/Pol Sc Course | 3.0 |
| AA/S MATH | Meet AA/AS Math Comptcy Req | 5.0 |
| AA/S SCNCE | Area B-1 or B-2 Science Course | 3.0 |
| AA/S KINES | Phys Ed (KIN) Activity Course | 0.5 |
| AA/S ARTS | Area C-1 Arts Course | 3.0 |
| Total: | 17.5 |
78.5
Total number of Units
Total Number of Units: 78.5
