| 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 | Eligibility for ENGL 100 or ESL 100 | |||||||||
| CUL250.1 | CULINARY ARTS SURVEY | 1.00 | ||||||||||
| CUL252.3 | KNIFE SKILLS | 2.00 | CUL250 (Inactive) OR DIET50 | |||||||||
| CUL253.6 | PROF COOKING BASICS | 3.00 | CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) OR DIET50 AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) | Eligibility for ENGL 100 or ESL 100 | ||||||||
| CUL253.7 | PROF MEAT & SAUCE PREP | 1.50 | CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR DIET50 AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) OR DIET50 AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) | |||||||||
| CUL252.14 | FUND OF GARDE MANGER | 1.50 | CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR DIET50 AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.6 (Inactive) OR CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) OR DIET50 AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) AND CUL253.1 (Inactive) | |||||||||
| CUL254 | INTRO TO BAKING & PASTRY | 4.00 | Fall 2025, Spring 2026 | CUL230 AND CUL251A OR CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL251A OR DIET50 AND CUL250.1 (Inactive) AND CUL252.3 (Inactive) | 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 |
| CUL258.1 | FRONT HOUSE OPERATIONS | 4.50 | Fall 2025, Spring 2026 | CUL250 (Inactive) AND Minimum age of 18 OR DIET50 AND Minimum age of 18 OR CUL230 AND Minimum age of 18 | YES | YES | ||||||
| CUL254.5 | PLATE PRESENTATION | 1.00 | Summer 2025, Spring 2026 | CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL254 OR CUL230 AND CUL254 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL255.2 | FOOD & BEVERAGE CAREERS | 1.00 | Fall 2025, Spring 2026 | CUL250 (Inactive) AND CUL250.1 (Inactive) OR CUL230 OR DIET50 | YES | YES | ||||||
| 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 |
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