Standard Curriculum for Culinary Arts
| Business Core |
|
|
| Course |
Title |
Credits |
| ACCT 211 |
Principles of Accouting |
3 |
| FIN 201 |
Principles of Finance |
3 |
| HOSP 205 |
Intro to Finance |
3 |
| MGMT 120 |
Intro to Business & Technology Skills |
3 |
| MGMT 303 |
Entrepreneurship |
3 |
| MKTG 306 |
Fundamentals of Marketing |
3 |
| |
Total |
18 |
| |
|
|
| Culinary Arts Courses |
|
|
| Course |
Title |
Credits |
| CA 102 |
Breakfast Cookery |
3 |
| CA 106 |
Skills I: Basic Food Prep |
4 |
| CA 108 |
Skills II: Interm Food Prep |
4 |
| CA 112 |
Culinary Math & Purchasing, Receiving |
3 |
| CA 198 |
Baking Theory |
1 |
| CA 199 |
Fundamentals of Baking |
5 |
| CA 201 |
Skills III: Adv Food Prep |
4 |
| CA 206 |
Food Science/Gastronomy |
2 |
| CA 207 |
Dining Room Service/Bar & Beverage |
3 |
| CA 210 |
American Regional Cuisine |
3 |
| CA 213 |
World Cuisine |
3 |
| CA 215 |
Banquets, Catering, & Buffet Prep |
1 |
| CA 216 |
Restaurant Management |
2 |
| CA 217 |
Menu Plannning |
1 |
| CA 235 |
Practicum |
6 |
| CA 302 |
Advanced Baking & Pastries |
4 |
| CA 314 |
Escoffier/French Skills & Techniques |
3 |
| CA 320 |
Healthy Cooking Techniques |
3 |
| CA 335 |
Practicum II |
6 |
| CA 399 |
Classical Patisserie |
3 |
| CA 425 |
Senior Practical Capstone |
3 |
| CA 450 |
Senior Capstone |
3 |
| |
Total |
70 |
The University of Charleston is working with the directors of each of these programs to review the current curriculum. The University reserves the right to make changes in the course sequence and content during the curricular review during the Spring 2013 semester. The student will be notified of these changes in a timely manner.