Apr 20, 2024

2019-20 BTC Catalog

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2019-20 BTC Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS-T

Program Requirements

Quarter 1

Quarter 2

CUL 121 Pastry Basics I 3 CR
CUL 122 Culinary Skill Development II 6 CR
CUL 125 Pastry Basics II 3 CR
MATH& 107 Math in Society 5 CR
OR higher

Quarter 3

Quarter 4

CUL 150 Field-Based Experience 7 CR
OR
CUL 152 Culinary Competition Fundamentals 7 CR

Quarter 5

CUL 142 Nutrition 3 CR
CUL 218 Garde Manger 5 CR
CUL 222 Supervisor Development 3 CR
CMST& 210 Interpersonal Communication 5 CR
OR
PSYC& 100 General Psychology 5 CR
OR
SOC& 101 Introduction to Sociology 5 CR

Quarter 6

CUL 220 Restaurant Management 5 CR
CUL 224 Food and Beverage Service 2 CR
CUL 226 International Cuisine 6 CR
CUL 228 Banquet and Catering Management 3 CR

Quarter 7

CUL 230 Northwest à la carte Cookery 7 CR
CUL 232 Food and Beverage Service Lab 2 CR
CUL 234 Capstone Project & Practical Exam 1 CR
CUL 236 Wine Appreciation 2 CR
Choose 5 credits of Humanities, Social Science or Natural Science from the approved AAS-T Acceptable Transferable Courses list. Credits / Units: 5 CR

Total Program Credits: 108