Communications Skills I: A course in English composition designed to prepare a student to write successfully. Theme assignments deal with narrative, descriptive, expository, and argumentative writing. Brief oral presentations are required. A documented essay is required. Gordon Rule: 8,000 words. (4 semester hours)

Food Service Sanitation and Safety: This course covers basic principles of sanitation and safety, in fire and food regulations for food service personnel operations. (3 semester hours)

Introduction to Hospitality: An orientation to food hospitality provides a history of various cuisines and contributions of leading chefs. Various types of food service establishments, organizational structures, and trends in the food service industry are discussed. (3 semester hours)

Basic Food Preparation: Tools, equipment, and organization of the classical kitchen are covered in this class. Basic food recipes with emphasis on ingredients, cooking theories, terminology, equipment, technology, weights and measures are presented. (3 semester hours)

Food specialty Baking I: This course presents the fundamentals of baking. It includes preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Proper use and care of equipment; sanitation, hygienic work habits, and conformation with health laws are addressed in the course. (3 semester hours)

Orientation: This course provides the entering student with information necessary for successful adjustment to college life, work and activities. Attention is given to study habits, career choice and the development of a well-rounded philosophy of life. This course is mandatory for students who have completed fewer than twelve semester hours and for all high school students who were dually enrolled. (1 semester hour)

Dining Room Operations: This course covers the types of dining room and beverage service techniques found in the hospitality industry. (2 semester hours)

Advanced Food Preparation: This course introduces the student to meal and service planning that includes preparing appetizers, soups, salads, entrees, and vegetables. Food production is coordinated with dining staff. Students work in all areas of a commercial kitchen. The student learns production methods, thermal cooking, and safety. This course prepares students to be able to prepare, direct, and manage the production of meats, poultry, seafood, stocks, soups, gravies, and sauces. (3 semester hours)

Food Purchasing: Principles of menu planning for various types of facilities and services, menu-layouts, selection and development of meal plans, and pricing structures. Principles and practices concerned with the purpose and receipt of food supplies, and equipment for various food service operations. (3 semester hours)

Culinary Management Practicum I: The course addresses restaurant management. The course emphasizes various production methods, types of thermal cooking, and equipment safety. The course prepares students to demonstrate menu and food preparation. (4 semester hours)

Elements of Nutrition: A basic course that addresses the social and natural environmental factors influencing personal nutrition. The course deals with major topics including digestion, absorption and metabolism of carbohydrates, fats and protein. The course introduces the student to the known functions of major vitamins and minerals; and addresses nutritional needs throughout the life cycle. (3 semester hours)

Mathematics or Science: Students may choose a mathematics or science course to meet the requirements for the Associate of Science Degree in Culinary Management. (3 semester hours)

Food Specialties Garde Manager: This course stresses the basic garde manager principles as it relates and integrates into other kitchen operations. The specific focus is specialty work: including ice carving, buffet decorations, artistic centerpieces, and space utilization. (2 semester hours)

Food Specialties - World Cuisine: This course addresses the study and preparation of the more popular international cuisines. In the course students prepare many popular international recipes. The course includes buffet and banquet kitchen procedures. (3 semester hours)

Banquet and Convention Management: This course emphasizes performance as a hotel banquet manager and convention planner. Actual banquets and convention experience reinforce the general rules of table service for buffets and banquets. (3 semester hours)

Food Service Supervision: This course introduces the student to the importance of human resources functions in an organization and the responsibilities of management. The course will offer management techniques that will aid students in solving the problems they are likely to encounter in the workplace. (2 semester hours)

Effective Public Speaking: This course deals with the preparation and presentation of speeches for business, social and professional occasions. (3 semester hours) (ENC 1101 or instructor's consent)

Practical Exam: Performance skills and information for a career as a professional chef are presented. Students will demonstrate artistic and creative abilities in various culinary shows, recipe contests, and cooking exhibitions. (1 semester hour)

Food Specialties IV: Pastry Specialties: This course is for pastry specialization; it includes procedures for making pastries and desserts. An emphasis is placed on decorative work and display pieces, cake decoration, sugar cooking, pastillage, and Pat-A-Choux. (2 semester hours)

Culinary Management Practicum II: This course addresses kitchen management through extensive hands-on experience. Students will plan and prepare various meals utilizing cost control methods. (4 semester hours)

Beverage Management: This is a course to study three categories of alcoholic beverages: wine, beer, and spirits. It is a foundation for beverage purchasing; receiving, storing, controlling, and selling skills by the professional beverage manager. (3 semester hours)

Introduction to Sociology: A general study of institutional development, social determinants, social process, and cultural growth. The aim of the course is to help the student understand how our present society evolved, how it functions, and how it is developing. This course is a study of today's social problems and the application of sociological principles. The course is designed to serve as an introduction to further courses in social science. (3 semester hours)

Humanities: The student may select three semester hours that meet the Associate of Science Degree requirements for this area. The courses that meet degree requirements are Music Appreciation, Music Skills, Dramatic Literature, Introduction to Theatre, or any art course. (3 semester hours)