Culinary Arts options
Associate of Applied Science
|
General Education Requirements
|
Credits
|
|
Writing Level I (WR1)
|
3
|
|
U.S & Wyoming Constitution (POLS 1000)
|
3
|
| |
ART/DIV/HUM/IT/SOC
|
3
|
|
MATH/APPM/LSCI
|
(In program)
|
|
ORAL
|
(In program)
|
|
PEAC/UNST/WELL
|
1
|
|
WR2
|
(In program)
|
|
Program Requirements
|
|
BADM
|
1005
|
Business Math (APPM)
|
3
|
|
BADM
|
1020
|
Business Communications (WR2)
|
3
|
|
CO/M
|
2130
|
Human Relations (ORAL) OR
|
|
|
MGT
|
2130
|
Human Relations (ORAL)
|
3
|
|
CPED
|
1000
|
Cooperative Work Experience I
|
3
|
|
CPED
|
2000
|
Cooperative Work Experience II
|
3
|
|
CPED
|
2980
|
Cooperative Work Experience III
|
3
|
|
CULA
|
1555
|
Food Prep I:Stocks,Sauces,Soups
|
3
|
|
CULA
|
1600
|
Food Prep II:Garde Manger
|
3
|
|
CULA
|
2700
|
Food Prep III:Baking
|
4
|
|
CULA
|
2800
|
Food Prep IV:Meat Prep & Cooking
|
4
|
|
HRM
|
1500
|
Intro to Hospitality Management
|
3
|
|
HRM
|
1505
|
Sanitation:Health & Safety in the Hospitality Industry
|
3
|
|
HRM
|
1510
|
Dining Room Management: Food Delivery Systems |
3
|
|
HRM
|
1515
|
Planning and Control for Food & Beverage Operations
|
3
|
|
HRM
|
2500
|
Quantity Food Purchasing
|
3
|
|
HRM
|
2505
|
Marketing & Merchandising in the Restaurant Industry
|
3
|
|
HRM
|
2515
|
Human Resources Management in the Hospitality Industry
|
3
|
|
HRM
|
2520
|
Wines for the Culinary Professional
|
3
|
FCSC
|
1140
|
Nutrition
|
2
|
|
Total
|
69
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Certificate
The Culinary Arts Certificate
program is designed to prepare students in the basic classical areas of
culinary art preparation and food and beverage management. The general
education requirements are designed to encourage students to develop
computation and communication skills. To be a successful employee in the
culinary arts/hospitality industry, an individual must have a passion for
cooking, be dependable, possess an aptitude for servicing guests, and enjoy
working in a team environment.
|
General Education Requirements
|
Credits
|
|
Writing Level I (WR1)
|
3
|
|
MATH/APPM/LSCI
|
(In program)
|
|
Program Requirements
|
|
BADM
|
1005
|
Business Math (APPM)
|
3
|
|
CPED
|
1000
|
Cooperative Work Experience I
|
3
|
|
CULA
|
1555
|
Food Prep I: Stocks,Sauces,Soups
|
3
|
|
CULA
|
1600
|
Food Prep II: Garde Manger
|
3
|
|
CULA
|
2700
|
Food Prep III: Baking
|
4
|
|
CULA
|
2800
|
Food Prep IV: Meat Prep &
Cooking
|
4
|
| CULA |
2900
|
Food Prep V: Fish and Shellfish Prep and Cooking
|
3
|
|
HRM
|
1505
|
Sanitation: Health & Safety
in the Hospitality Industry
|
3
|
|
HRM
|
1515
|
Planning and Control for Food
& Beverage Operations
|
3
|
|
HRM
|
2500
|
Quantity Food Purchasing
|
3
|
|
Total
|
35
|
Credential
The Culinary Arts Credential program is designed to prepare
students in the basic classical areas of culinary art preparation and food and
beverage management. To be a successful employee in the culinary
arts/hospitality industry, an individual must have a passion for cooking, be
dependable, possess an aptitude for servicing guests, and enjoy working in a
team environment.
|
Program Requirements
|
|
CULA
|
1555
|
Food Prep I: Stocks, Sauces, Soups
|
3
|
|
CULA
|
1600
|
Food Prep II: Garde Manger
|
3
|
|
CULA
|
2700
|
Food Prep III: Baking
|
4
|
|
CULA
|
2800
|
Food Prep IV: Meat Prep &
Cooking
|
4
|
|
HRM
|
1505
|
Sanitation: Health & Safety
in the Hospitality Industry
|
3
|
|
Total
|
|
|
17
|
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