Credits Required: 16 (2015-2016 Academic Year)
The Cook’s Assistant program recognizes students who have satisfactorily completed the first year of the Culinary Arts program. Students with little or no culinary experience will be able to move immediately into the workforce upon graduation.
With small class sizes, you will receive personal attention as you learn commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped, state-of-the-art commercial kitchen. Additionally, the training you get in sanitation will prepare you for the ServSafe Certification, a much needed and well-compensated requirement in the food service industry.
Curriculum - 1st Year
First Semester - 7 Credits
|CULA 100||Intro to Culinary Arts/Baking I ||6.00|
|CULA 110||Sanitation Principles ||1.00|
Second Semester - 9 Credits
|CULA 115||Prin of Cooking/Baking II ||6.00|
|CULA 125||Nutrition and Menu Planning ||3.00|