Associate in Applied Science

Culinary Arts

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Program

Program Contact Information:
James Clarkson
(252) 222-6191
Hospitality and Culinary Arts Building
clarksonj@carteret.edu

The following courses are "Required Core Courses." No substitutions allowed: CUL-110, CUL-140, CUL-160, CUL-135, CUL-135A, CUL-112
Minimum (Maximum) required courses for degree completion.
The following suggested schedule is based upon full-time enrollment

Fall Semester

Course Code

Title

Credits

ACA-122

College Transfer Success

1

CUL-110

Sanitation and Safety

2

CUL-120

2

CUL-140

Culinary Skills I

5

CUL-240

Culinary Skills II

5

HRM-110

Introduction to Hospitality and Tourism

3

MAT-110

Mathematical Measurement and Literacy

3

Sub-Total Credits

21.00

Spring Semester

Course Code

Title

Credits

CUL-135

Food and Beverage Service

2

CUL-135A

Food and Beverage Service Lab

1

CUL-112

Nutrition for Foodservice

3

3

CUL-130

2

CUL-160

3

Sub-Total Credits

14.00

Summer Semester

Course Code

Title

Credits

HRM-220

Cost Control-Food and Beverage

3

Sub-Total Credits

4.00

Fall Semester

Course Code

Title

Credits

CUL-230

Global Cuisines

5

ENG-111

Writing and Inquiry

3

PSY-118

Interpersonal Psychology

3

COM-231

Public Speaking

3

Work-Based Learning I

Sub-Total Credits

14.00

Spring Semester

Course Code

Title

Credits

CUL-250

Classical Cuisine

5

CUL-270

Garde Manger II

3

CUL-170

3

Work-Based Learning I

HRM-140

Legal Issues-Hospitality

3

Sub-Total Credits

14.00

Summer Semester

Sub-Total Credits

1.00

WBL-112 is taken as 1 credit during Summer Semester 1, and 1 credit during Summer Semester 2.

Total Credits

68