Nov 23, 2024

2021-22 BTC Catalog

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2021-22 BTC Catalog [ARCHIVED CATALOG]

Culinary Arts, AAS-T

Program Requirements

Quarter 1

CUL 110 Sanitation & Safety 2 CR
CUL 112 Introduction to Hospitality 2 CR
CUL 114 Culinary Skill Development I 6 CR
CUL 118 Commercial Kitchen Equipment 2 CR
CUL 142 Nutrition 2 CR

Quarter 2

CUL 122 Culinary Skill Development II 6 CR
CUL 126 Pastry Skill Development I 6
MATH& 107 Math in Society 5 CR
OR higher

Quarter 3

Quarter 4

CUL 150 Field-Based Experience 6 CR
OR
CUL 152 Culinary Competition Fundamentals 6 CR

Quarter 5

CUL 116 Meat Identification and Fabrication 4 CR
CUL 218 Garde Manger 6 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 3 CR
CUL 226 International Cuisine 6 CR
CUL 228 Banquet and Catering Management 3 CR

Quarter 7

CUL 230 Northwest à la carte Cookery 8 CR
CUL 232 Food and Beverage Service Lab 2 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