The Technical Diploma in Culinary 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 |
|---|---|---|
| General Education Requirements | ||
| ENGL 1000 or higher | 3 | |
| MATH 1150 or higher | 3 | |
| Major Courses 1 | ||
| BIOL 1030 | Nutrition for Food Service Prs | 3 |
| BUSN 1500 | Intro to Entrepreneurship | 3 |
| BUSN 1520 | Marketing for Entrepreneurs | 3 |
| BUSN 2900 | Business Plan Basics | 1 |
| CULA 1000 | Introduction to Culinary Arts | 3 |
| CULA 1020 | Basic Food Preparation | 3 |
| CULA 1050 | Sanitation | 3 |
| CULA 1500 | Baking | 3 |
| CULA 1700 | Food Service Management I | 3 |
| CULA 1750 | Meat, Poultry, and Seafood | 3 |
| CULA 1800 | Soups, Stocks, and Sauces | 3 |
| CULA 1900 | Garde Manger Management | 3 |
| CULA 2020 | Externship Program | 2 |
| CULA 2710 | Food Service Management II | 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 |
| Electives | ||
| BUSN or CULA Elective | 3 | |
| Total Hours | 60 | |
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Must earn a grade of “C” or better in each.