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
|
