This program is approximately three quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.
Included in this program are academic courses in communication, quantitative reasoning, and social sciences that provide knowledge and abilities upon which technical skills are built and personal development enhanced.
Admission Dates: Fall, Winter, Spring, and Summer quarters
Catalog No. | Course Name | Credits |
CUL 104 | Sanitation in Food Service Operations | 3 |
CUL 107 | Professional Cooking I | 7 |
CUL 109 | Cooking Methods I | 7 |
CUL 111 | Food Preparation I | 3 |
CUL 113 | Introduction to Baking | 3 |
CUL 117 | Professional Cooking II | 7 |
CUL 119 | Food Preparation II | 3 |
CUL 123 | Cooking Methods II | 7 |
CUL 127 | Professional Cooking III | 7 |
CUL 132 | American Regional Cuisine | 3 |
CUL 135 | Food Preparation III | 3 |
CUL 139 | Cooking Methods III | 7 |
ENGL& 101 | English Composition (or higher) or CMST& 220 | 5 |
MAT 105 | Math for Industrial Professions (or higher) | 5 |
PSYC& 100 | General Psychology (or other social science or humanities course) | 5 |
Total Credits for Completion | 75 |
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