| 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) | |||||||||
| CUL254.5 | PLATE PRESENTATION | 1.00 | Spring 2025, Fall 2025 | CUL250 (Inactive) AND CUL250.1 (Inactive) AND CUL254 OR CUL230 AND CUL254 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL254 | INTRO TO BAKING & PASTRY | 4.00 | Spring 2025, Fall 2025 | 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 | |||||
| LIR10 | INTRO TO INFO LITERACY | 1.00 | Spring 2025, Summer 2025, Fall 2025 | Eligibility for ENGL 1A or equivalent | YES | YES | YES | |||||
| Total Semester Units: | 16.00 | |||||||||||
| Semester 2 | ||||||||||||
| Course Number | Course Title | Units | Semester Offered | Prerequisites | Advisories | In Person | Online | Hybrid | Blended | Day | Evening | Weekend |
| CUL255 | PRODUCTION BAKING | 5.00 | Spring 2025, Fall 2025 | CUL254 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL258.1 | FRONT HOUSE OPERATIONS | 4.50 | Spring 2025, Fall 2025 | CUL250 (Inactive) AND Minimum age of 18 OR DIET50 AND Minimum age of 18 OR CUL230 AND Minimum age of 18 | YES | YES | ||||||
| CUL255.2 | FOOD & BEVERAGE CAREERS | 1.00 | Spring 2025, Fall 2025 | 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: | 16.50 | |||||||||||
| 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 | ||||||||
| CUL258.6 or Complete any combination. | RESTAURANT OPERATIONS | 3.00 | Spring 2025 | YES | YES | |||||||
| CUL258.3 or Complete any combination. | WINE & FOOD PAIRING | 1.50 | Spring 2025 | Minimum age of 18 | Eligibility for ENGL 100 or ESL 100 | YES | YES | |||||
| CUL276.1 or Complete any combination. | FRENCH CUISINE: PROVENCE | 1.00 | ||||||||||
| Total Semester Units: | 11.50 | |||||||||||
| Recommended course sequence units total: | 44.00 | |||||||||||
| Minimum units to meet major requirements: | 44.00 | |||||||||||
| 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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