Culinary Arts
Certificates: Certificate of Achievement, Culinary Arts
Degrees: Associate of Applied Science, Culinary Arts
Associate of Arts, Culinary Arts Management
Certificate of Achievement, Culinary Arts
2008 - 2009
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Communications
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3-5 Credits
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Basic Cookery
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4
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Garde Manger
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3
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Aromatics/Restaurant Experience
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4
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Saucier
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3
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Work Experience in Culinary Arts
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1
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Food Service Sanitation II
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2
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Restaurant Management I
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3
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Hospitality Purchasing
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3
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Food Service Nutrition
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2
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Introduction to the Hospitality Industry
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3
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Computation included in FAB160
Human Relations included in HMD101
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Associate of Applied Science, Culinary Arts
2008 - 2009
(70 Credits)
| General Education Requirements |
25 Credits |
| Communications |
3-5 |
| English |
3-5 |
| Human Relations |
3 |
| Mathematics |
3 |
| Science |
6 |
| Fine Arts/Humanities/social Sciences |
3 |
| U.S. and Nevada Constitutions |
4-6 |
Special Program Requirements 45 Credits
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Basic Cookery
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4
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Principles of Baking
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3
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Garde Manger
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3
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Aromatics/Restaurant Experience
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4
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International Cuisine
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4
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French Cuisine
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4
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Saucier
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3
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Work Experience in Culinary Arts
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1
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Food Service Sanitation II
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2
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| FAB 112 |
Restaurant Management I |
3 |
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Hospitality Purchasing
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3
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Food Service Nutrition
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2
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Fundamentals of Food and Beverage Control
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3
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Menu Planning
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3
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Introduction to the Hospitality Industry
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3
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Associate of Arts, Culinary Arts Management
2008 - 2009
(63 Credits)
| General Education Requirements |
36 Credits |
| English |
6-8 |
| Literature |
3 |
| Fine Arts |
3 |
| Humanities |
6 |
| Analytical Thinking |
3 |
| Mathematics |
3 |
| Life and Physical Sciences |
8 |
| U.S. and Nevada Constitutions |
4-6 |
| Special Program Requirements |
27 Credits |
| CUL 110 |
Basic Cookery |
4 |
| CUL 125 |
Principles of Baking |
3 |
| CUL 130 |
Garde Manger |
3 |
| CUL 225 |
Advanced Baking |
3 |
| CUL 250 |
Saucier |
3 |
| FAB 102 |
Food Service Sanitation II |
2 |
| FAB 112 |
Restaurant Management I |
3 |
| FAB 160 |
Hospitality Purchasing |
3 |
| HMD 101 |
Introduction to the Hospitality Industry |
3 |
