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| 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 2023, Summer 2023, Fall 2023 | Eligibility for ENGL 100 or ESL 100 | YES | YES | YES | YES | ||||
| CUL250.1 | CULINARY ARTS SURVEY | 1.00 | Spring 2023, Summer 2023, Fall 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 | Spring 2023, Fall 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 | Spring 2023, Fall 2023 | CUL250 AND Minimum age of 18 OR DIET50 AND Minimum 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 | YES | YES | |||||
| CUL255.2 | FOOD & BEVERAGE CAREERS | 1.00 | 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 |
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