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Tuesday, May 13, 2008
Academics

 

Culinary Arts

2006 - 2007

Associate of Applied Science

(70 Credits)

General Education Requirements

(25 Credits)

  Credits
Communication
3
English
3
Human Relations
3
Mathematics
3
Science
6
Social Science/Humanities
3
U.S. and Nevada Constitutions
4-6

Major Occupational Area

(45 Credits)

CUL 100

Sanitation/HACCP

2

CUL 110

Basic Cookery

4

CUL 125

Principles of Baking

3

CUL 130

Garde Manger

3

CUL 200

Aromatics/Restaurant Experience

4

CUL 220

International Cuisine

4

CUL 240

French Cuisine

4

CUL 250

Saucier

3

CUL 295

Work Experience in Culinary Arts

1

FAB 112

Restaurant Management I

3

FAB 160

Hospitality Purchasing

3

FAB 167

Food Service Nutrition

2

FAB 210 Fundamentals of Food and Beverage Control
3
FAB 230 Menu Planning
3

HMD 101

Introduction to the Hospitality Industry

3

2006 - 2007

Certificate of Achievement

(31 Credits)

 

Credits

Communication

3

CUL 100

Sanitation/HACCP

2

CUL 110

Basic Cookery

4

CUL 130

Garde Manger

3

CUL 200

Aromatics/Restaurant Experience

4

CUL 250

Saucier

3

FAB 112

Restaurant Management I

3

FAB 160

Hospitality Purchasing

3

FAB 167

Food Service Nutrition

2

HMD 101

Introduction to the Hospitality Industry

3

CUL 295 Work Experience in Culinary Arts
1

 



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