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 and Sanitation | 2.0 |
| CUL 101 | Prof Cooking Foundations | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 105 | Baking and Pastry I | 3.0 |
| HRM 56 | Hospitality Supervision | 3.0 |
| Total: | 14.0 |
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 51 | Introduction to Hospitality | 3.0 |
| ENGL 1A | Freshman Composition | 4.0 |
| Total: | 7.0 |
HRM 51 PRER. FOR HRM 57
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 103 | Professional Cooking II | 3.0 |
| CUL 104 | Garde Manger | 3.0 |
| CUL 111 | Exploring Beverages | 3.0 |
| HRM 61 | Menu Planning | 3.0 |
| CUL 106 | Baking and Pastry II | 3.0 |
| CUL 107 | (or) World Cuisines | |
| CUL 108 | (or) Cooking for Special Diets | |
| CUL 109 | (or) Butchery & Charcuterie | |
| CUL 110 | (or) Street Foods | |
| CUL 112 | (or) Sustainability in Culinary Art | |
| HRM 62 | (or) Event Planning and Catering | |
| HRM 72 | (or) Hospitality Procurement | |
| Total: | 15.0 |
Certificate: Culinary Arts, E0373
Submit petition to Admissions & Records
additional course: NF 10, 20, 25 or 40
w/ selection of CUL 107 and completion of one
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| SPCH 1A | Public Speaking | 4.0 |
| AA/S HUM | Area C-2 Humanities Course | 3.0 |
| Total: | 7.0 |
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 91 | Culinary Work Experience | 5.0 |
| HRM 57 | Hospitality Cost Control | 3.0 |
| CUL 114 | Dining Room Service Management | 6.0 |
| CUL 115 | (and) Restaurant Operations | |
| Total: | 14.0 |
Certificate: Culinary Advanced T0457
Submit petition to Admissions & Records
Winter Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S BEHAV | Area D-2 Elective Course | 3.0 |
| AA/S KINES | Phys Ed (KIN) Activity Course | 0.5 |
| AA/S LIFE | Area E Lifelong Undrstg Course | 3.0 |
| Total: | 6.5 |
Spring Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S USHIS | Area D-1 Hist/Pol Sc Course | 3.0 |
| AA/S ARTS | Area C-1 Arts 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 |
| Total: | 14.0 |
Culinary Arts Management, AS S0448
Submit petition to Admissions & Records
77.5
Total number of Units
Total Number of Units: 77.5
Program Notes
Degree requirements include reading competency. This requirement is met by attaining eligibility for READ 100. You may complete READ 90 or take the reading placement exam and earn a 65 or higher (eligibility for READ 100).
Course Offering Information:
CUL 102, 104, 105, & 107 (8 week session)
Select ONE Elective course:
CUL 106
CUL 107
CUL 108
CUL 109
CUL 110
CUL 112
HRM 62
HRM 72
