The Culinary Arts Center at RCBC

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Recommended Course Sequence

This recommended course sequence is for a fall start. 

First Semester Credits
ENG 101 Written Communications 3
MTH 107 or 113 Intro to Statistics or Modern College Mathematics 3
FSM 125 Food Service Sanitation and Accident Prevent 2
CUL 107 Culinary Arts 4
  General Education Elective 3
Second Semester
CUL 125 Foundations of Baking - Baking I 3
  Natural Science 4
  Social Science 3
ENG 102 Written Communications 3
FSM 215 Elementary Nutrition 2
Third Semester
CUL 122 Techniques and Traditions 4
FSM 122 Quality Service/Restaurant Operations 4
CUL 211 Purchasing/Menu Planning 3
  Arts and Humanities 3
Fourth Semester
CUL 216 A La Carte 3
CUL 206 Italian/American Regional 4
CUL 230 Practicum 3
CUL 203 Garde Manger 4
HOS 110 Intro to Hospitality 3
  Total Degree Credits 61