Prepare to assume positions as trained culinary professionals in a variety of settings, including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and healthcare facilities. Course offerings emphasize practical application, a strong theoretical knowledge base, professionalism and provide the critical competencies to successfully meet industry demands.
Program Requirements
| General Education Courses | Credits | |
| Written and Oral Communications | 6 | |
| Mathematics (MTH 113 required) | 3 | |
| Natural Science | 4 | |
| Social Science | 3 | |
| Arts and Humanities | 3 | |
| Additional General Education Requirements (Diversity Required) | 3 | |
| TOTAL | 22 | |
| Program Courses | ||
| CUL 107 | Culinary Arts | 4 |
| CUL 122 | Techniques and Traditions | 4 |
| CUL 125 | Foundations of Professional Baking | 3 |
| CUL 211 | Purchasing and Menu | 3 |
| CUL 216 | A La Carte | 3 |
| CUL 230 | Culinary Practicum | 2 |
| HOS 120 | Quality Service in Food/Restaurant Operations | 4 |
| FSM 125 | Food Service Sanitation and Accident Prevention | 2 |
| FSM 215 | Elementary Nutrition | 2 |
| HOS 110 | Introduction to Hospitality | 3 |
| Electives | Select either the Savory or Pastry Path | |
| Savory: | ||
| CUL 203 | Garde Manger | 4 |
| CUL 206 | Italian Traditions and American Regional Cuisine | 4 |
| Pastry: | ||
| CUL 160 | Baking 2 Patisserie | 4 |
| CUL 235 | Baking 3 Advanced Baking | 4 |
| TOTAL | 38 | |
| Total Required Credits | 60 |
Pathway - Sequence of Courses
Sequence of Courses - print out and use when scheduling courses.
|
Course Number/Name |
Credit |
Semester |
Grade |
|
FIRST YEAR First Semester |
15 | ||
|
ENG 101 College Composition I |
3 |
||
|
MTH 113 Modern College Math (required) |
3 |
||
|
FSM 125 Food Service Sanitation and Accident Prev |
2 |
||
|
HOS 110 Intro to Hospitality |
3 |
||
|
CUL 107 Culinary Arts |
4 |
||
|
Second Semester |
15 |
||
|
ENG 102 College Composition II |
3 |
||
|
Natural Science - any |
4 |
||
|
Social Science |
3 |
||
|
FSM 215 Elementary Nutrition |
2 |
||
|
CUL 125 Professional Baking |
3 |
||
|
SECOND YEAR First Semester |
15 or 16 | ||
|
Arts and Humanities |
3 |
||
|
CUL 122 Techniques and Traditions |
4 |
||
|
CUL 211 Purchasing and Menu Planning |
3 |
||
|
CUL 230 Culinary Practicum |
2 |
||
|
SEE Savory or Pastry PROGRAM COURSES |
3 or 4 |
||
|
Second Semester |
15 or 14 |
||
|
HOS 120 Service Management |
4 |
||
|
Additional Gen Ed Requirement - diversity |
3 |
||
|
SEE Savory or Pastry PROGRAM COURSES |
8 or 7 |
||
|
49Total |
|
PROGRAM COURSES |
||||
|
SAVORY |
11 |
PASTRY |
11 |
|
|
3rd SEM |
CUL 216 A La Carte |
3 |
CUL 160 Patisserie - Baking II |
4 |
|
4th SEM |
CUL 203 Garde Manager |
4 |
CUL 135 Adv Baking - Baking III |
4 |
|
CUL 206 Italian Traditions |
4 |
CUL 216 A La Carte |
3 |
|
60 credits total
Program Contact
Chef Desmond Keefe
Director, Culinary Technology and Hospitality
jdkeefe@rcbc.edu
College Catalog
Want a more in-depth look into your program? Review the college catalog for more details.