Semester 1 | ||||||||||||
Course Number | Course Title | Units | Semester Offered | Prerequisites | Advisories | In Person | Online | Hybrid | Blended | Day | Evening | Weekend |
---|---|---|---|---|---|---|---|---|---|---|---|---|
CUL250 | SANITATION AND SAFETY | 1.00 | Fall 2022, Spring 2023 | Eligibility for ENGL 100 or ESL 100 | YES | YES | YES | |||||
CUL250.1 | CULINARY ARTS SURVEY | 1.00 | Fall 2022, Spring 2023 | YES | YES | YES | ||||||
CUL252.3 | KNIFE SKILLS | 2.00 | CUL250 OR DIET50 | |||||||||
CUL253.6 | PROF COOKING BASICS | 3.00 | CUL250 AND CUL250.1 AND CUL252.3 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 (Inactive) | Eligibility for ENGL 100 or ESL 100 | ||||||||
CUL253.7 | PROF MEAT & SAUCE PREP | 1.50 | CUL250 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR CUL250 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) | |||||||||
CUL252.14 | FUND OF GARDE MANGER | 1.50 | CUL250 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR CUL250 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) | |||||||||
CUL254 | INTRO TO BAKING & PASTRY | 4.00 | Fall 2022, Spring 2023 | CUL250 AND CUL250.1 AND CUL252.3 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 (Inactive) OR CUL250 AND CUL250.1 AND CUL251A OR DIET50 AND CUL250.1 AND CUL251A | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
Total Semester Units: | 14.00 | |||||||||||
Semester 2 | ||||||||||||
Course Number | Course Title | Units | Semester Offered | Prerequisites | Advisories | In Person | Online | Hybrid | Blended | Day | Evening | Weekend |
CUL256 | FRONT HOUSE OPERATIONS | 4.50 | Fall 2022 | CUL250 AND Minumum age of 18 OR DIET50 AND Minumum age of 18 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
CUL254.5 | PLATE PRESENTATION | 1.00 | Spring 2023 | CUL254 | Eligibility for ENGL 100 or ESL 100 | |||||||
CUL255.2 | FOOD & BEVERAGE CAREERS | 1.00 | Spring 2023 | CUL250 AND CUL250.1 OR DIET50 AND CUL250.1 | Eligibility for ENGL 100 or ESL 100 | |||||||
CUL253A | CULINARY CAFE 1 | 6.00 | CUL252.14 (Inactive) AND CUL253.7 (Inactive) OR CUL252.14 (Inactive) AND CUL253.5 (Inactive) OR CUL252.13 (Inactive) AND CUL253.7 (Inactive) OR CUL252.13 (Inactive) AND CUL253.5 (Inactive) | Eligibility for ENGL 100 or ESL 100 | ||||||||
Total Semester Units: | 12.50 | |||||||||||
Semester 3 | ||||||||||||
Course Number | Course Title | Units | Semester Offered | Prerequisites | Advisories | In Person | Online | Hybrid | Blended | Day | Evening | Weekend |
CUL253B | CULINARY CAFE 2 | 6.00 | CUL253A (Inactive) | Eligibility for ENGL 100 or ESL 100 | ||||||||
Total Semester Units: | 6.00 | |||||||||||
Recommended course sequence units total: | 32.50 | |||||||||||
Minimum units to meet certificate requirements: | 32.50 | |||||||||||
Key: In Person=Face to Face Online=Fully Online, no mandatory face to face. Hybrid=At least 51% online Blended=Majority face to face |