Culinary Arts, Diploma

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Offered at Main Campus

The Culinary Arts Diploma Program is 9-month (three-term) program. Experiences are provided in aspects of cooking and baking. The Culinary Arts program is accredited by the American Culinary Federation. To enroll, complete an application and attend any required academic orientation and information session.

Program Total: 37 Credits

Term I

CSC 110 - Introduction to Computers - Credits: 3.00
HCM 101 - Safety/Sanitation - Credits: 1.00
HCM 102 - Food Service Technology - Credits: 1.00
HCM 163 - Culinary Skills(lab) - Credits: 3.00
HCM 202 - Food Service Lab 1 - Credits: 2.00
HCM 261 - Math Principles - Credits: 1.00
HCM 346 - Culinary Seminar - Credits: 1.00

Total: 12 Credits

Term II

HCM 145 - Garde Manger(lab) - Credits: 3.00
HCM 146 - Cold Food Principles(lec) - Credits: 1.00
HCM 204 - High Volume Cooking Lab - Credits: 2.00
HCM 232 - Culinary Nutrition(lec/lab) - Credits: 2.00
General Education: Humanities - Credits: 3.00

Total: 11 Credits

Term III

BUS 102 - Introduction to Business - Credits: 3.00
HCM 149 - Principles of Cooking (lab) - Credits: 4.00
HCM 150 - Shellfish, Poultry, Meats(lec) - Credits: 1.00
HCM 151 - Stocks, Soups, Sauces - Credits: 1.00
HCM 200 - Dining Service - Credits: 2.00
General Education: Speech - Credits: 3.00 OR
General Education: Writing - Credits: 3.00