College of Culinary Arts Concentrations
Baking & Pastry Arts
For students in the Culinary Arts and Food Service Management Program.
| BPA1035 | Chocolates and Confections | 3 |
| BPA1045 | Principles of Artisan Bread Baking | 3 |
| BPA3300 | Frozen Desserts | 3 |
| BPA3330 | Buffet Showpiece Design | 3 |
| CUL3095 | Designing Contemporary Plated Desserts | 3 |
| Total Credits | 15.0 | |
NOTE: Lab courses for culinary concentrations may only be taken by students who are enrolled in the concentration.
Beverage Service Management
| Choose three of the following: | 13.5 | |
| Foundations of Wine and Spirits | ||
| Oenology | ||
| Brewing Arts | ||
| Coffee, Tea and Non-alcoholic Beverage Specialist | ||
| Spirits and Mixology Management | ||
| Beverage Appreciation * | ||
| The Business of Alcohol Distribution, Retail and Sales | ||
| Beverage Operations Management ** | ||
| Total Credits | 13.5 | |
* Required for students who are not in the Restaurant, Food & Beverage Management or Culinary Arts Program.
** Required for students who are not in the Restaurant, Food & Beverage Management Program.
Contemporary Pastry Arts
For students in the Baking & Pastry Arts and Food Service Management.
| BPA3340 | Wedding Cake Design | 3 |
| BPA3350 | Artisan Breads | 3 |
| BPA3360 | Chocolate Artistry | 3 |
| CUL3095 | Designing Contemporary Plated Desserts | 3 |
| CUL3165 | Light and Healthy Desserts | 3 |
| Total Credits | 15.0 | |
Note: Lab courses for culinary concentrations may only be taken by students who are enrolled in the concentration.
Culinary Capstone Labs
For students in the Culinary Arts and Food Service Management program.
| CUL3055 | American Cuisine Today | 3 |
| CUL3075 | À La Carte Cuisine: Europe | 3 |
| CUL4010 | Advanced Buffet and Special Function Operations | 3 |
| CUL4065 | Foods of Asia and the Orient | 3 |
| CUL4085 | Dining Room Supervision | 3 |
| Total Credits | 15.0 | |
Note: Lab courses for culinary concentrations may only taken by students who are enrolled in the concentration.
Sommelier
| Choose one of the following: | 4.5 | |
| Foundations of Wine and Spirits | ||
| Oenology | ||
| Choose one of the following: | 4.5 | |
| New World Wine and Spirits | ||
| Classic Old World Wine and Spirits | ||
| Choose one of the following: | 4.5 | |
| Spirits and Mixology Management | ||
| Sommelier Capstone | ||
| The Business of Alcohol Distribution, Retail and Sales | ||
| Total Credits | 13.5 | |
Wellness and Sustainability
For students in the Culinary Arts and Food Service Management program.
| CUL3144 | Farm to Table Desserts | 3 |
| CUL3200 | Plant-Based Cuisine | 3 |
| CUL3250 | Sustainability in the Culinary Kitchen | 4.5 |
| CUL3300 | Conscious Cuisine | 3 |
| Total Credits | 13.5 | |
Note: Lab courses for culinary concentrations may only be taken by students who are enrolled in the concentration.
