| 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 | Spring 2020, Summer 2020, Fall 2020 | Eligibility for ENGL 100 or ESL 100 | YES | YES | YES | |||||
| CUL250.1 | CULINARY ARTS SURVEY | 1.00 | Spring 2020, Summer 2020, Fall 2020 | YES | YES | |||||||
| CUL252.3 | KNIFE SKILLS | 2.00 | Spring 2020, Summer 2020, Fall 2020 | CUL250 OR DIET50 | YES | YES | ||||||
| CUL253.6 | PROF COOKING BASICS | 3.00 | Spring 2020, Fall 2020 | CUL250 AND CUL250.1 AND CUL252.3 OR DIET50 AND CUL250.1 AND CUL252.3 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL253.7 | PROF MEAT & SAUCE PREP | 1.50 | Spring 2020, Fall 2020 | CUL250 AND CUL250.1 AND CUL252.3 AND CUL253.6 OR DIET50 AND CUL250.1 AND CUL252.3 AND CUL253.6 OR CUL250 AND CUL250.1 AND CUL252.3 AND CUL253.1 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 AND CUL253.1 (Inactive) | YES | YES | ||||||
| CUL252.14 | FUND OF GARDE MANGER | 1.50 | Spring 2020, Fall 2020 | CUL250 AND CUL250.1 AND CUL252.3 AND CUL253.6 OR DIET50 AND CUL250.1 AND CUL252.3 AND CUL253.6 OR CUL250 AND CUL250.1 AND CUL252.3 AND CUL253.1 (Inactive) OR DIET50 AND CUL250.1 AND CUL252.3 AND CUL253.1 (Inactive) | YES | YES | ||||||
| CUL254 | INTRO TO BAKING & PASTRY | 4.00 | Spring 2020, Fall 2020 | CUL250 AND CUL250.1 AND CUL252.3 OR DIET50 AND CUL250.1 AND CUL252.3 | 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 | Spring 2020, Fall 2020 | CUL250 OR DIET50 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL250.3 | PLATE PRESENTATION | 1.00 | Spring 2020, Fall 2020 | CUL254 | YES | YES | ||||||
| CUL250.2 | FOOD & BEVERAGE CAREERS | 1.00 | Spring 2020, Summer 2020, Fall 2020 | CUL250 AND CUL250.1 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL253A | CULINARY CAFE 1 | 6.00 | Spring 2020, Fall 2020 | CUL252.14 AND CUL253.7 OR CUL252.14 AND CUL253.5 (Inactive) OR CUL252.13 (Inactive) AND CUL253.7 OR CUL252.13 (Inactive) AND CUL253.5 (Inactive) | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| 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 | Spring 2020, Fall 2020 | CUL253A | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| 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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