The Technical Diploma in Culinary Arts and Entrepreneurship will enable students to master skills within the areas of Culinary Arts and Entrepreneurship. Students will be provided with a variety of Culinary Arts coursework in order to promote mastery in the field and the attainment of industry-based certifications. Students will also learn the skills necessary to successfully start and manage a small business within the food-service industry.
| Code | Title | Hours |
|---|---|---|
| Required Courses 1, 2 | ||
| CULA 1000 | Introduction to Culinary Arts | 3 |
| CULA 1020 | Basic Food Preparation | 3 |
| CULA 1050 | Sanitation | 3 |
| CULA 1100 | Culinary Nutrition | 3 |
| or BIOL 1030 | Nutrition for Food Service Prs | |
| CULA 1500 | Baking | 3 |
| CULA 2700 | Food Service Management I & II | 3 |
| CULA 1750 | Meat, Poultry, and Seafood | 3 |
| CULA 1800 | Soups, Stocks, and Sauces | 3 |
| CULA 1900 | Garde Manger Management | 3 |
| CULA 2730 | Food Service Management III | 3 |
| CULA 2750 | FSM IV- Hosp & Rest Mgmt | 3 |
| CULA 2850 | Culinary Practicum | 3 |
| CULA 2900 | International Cuisine | 3 |
| BUSN 1500 | Intro to Entrepreneurship | 3 |
| BUSN 1520 | Marketing for Entrepreneurs | 3 |
| Total Hours | 45 | |
- 1
Must earn a grade of “C” or better in each.
- 2
At least twenty-three (23) credit hours must be earned in residence.