Culinary Advanced, Certificate T0457

Program: T0457

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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.

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Suggested Sequence of CourseworkIndicates Courses Offered Online

Fall Semester (Year 1)

Course Prefix	Title	Units
HRM 52	Food Safety and Sanitation	2.0
HRM 56	Hospitality Supervision	3.0
CUL 101	Prof Cooking Foundations	3.0
CUL 102	Professional Cooking I	3.0
CUL 105	Baking and Pastry I	3.0
Total:		14.0

Spring Semester (Year 1)

Course Prefix	Title	Units
HRM 57	Hospitality Cost Control	3.0
HRM 61	Menu Planning	3.0
CUL 103	Professional Cooking II	3.0
CUL 104	Garde Manger	3.0
CUL 111	Exploring Beverages	3.0
Total:		15.0

Fall Semester (Year 2)

Course Prefix	Title	Units
CUL 91	Culinary Work Experience	5.0
CUL 114	Dining Room Service Management	6.0
CUL 115	(and) Restaurant Operations
HRM 62	Event Planning and Catering	3.0
HRM 72	(or) Hospitality Procurement
CUL 106	(or) Baking and Pastry II
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
Total:		14.0