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Culinary Arts Management Curriculum

Associate of Applied Science Culinary Arts Management Training

*All courses intended for transfer towards a degree at the University of Las Vegas College of Hotel Administration must be completed with a grade of "C" or better. Students intending to transfer should complete MTH105.

Notes:
1. PE231 or three credits of PE185 many be substituted for HE250.
* Program and Course offerings subject to change without notice.

Prerequisites:

CS101 or pass waiver test (for all CIS/CS courses)
MTH20 or MTH55 with a "C" or better or placement test scrore.
Reading Score of ASSET 39, COMPASS 69
WR90 with a "C" or better or placement test score.

Recommended Sequence for Full-time Students (Students should see an advisor or counselor to customize their educational plans.)

FIRST YEAR FALL

CRT2000 (5) Intro. Professional Cooking
CRT2001 (6) Basic Food Preparation
CRT2002 (1) Intro. Food and Beverages Industry
CRT2015 (3) Sanitation and Safety for Managers
CRT2038 (1) Applied Visual Principles
HE250 (3) Personal Health
MTH81 (4) Applied Math for Culinary Arts

Term credits = 23

FIRST YEAR WINTER

CRT2003 (6) Intro. Pastry and Baking
CRT2005 (1) Menu Planning and Design
CRT2007 (1) Inventory Control and Purchasing
CRT2016 (3) Culinary Nutrition
CRT2050 (6) Regional & International Cuisine
CS120 (4) Concepts of Computing

Term credits = 21

FIRST YEAR SPRING

CRT2012 (6) A La Carte Cooking I
CRT2013 (6) A La Carte Cooking II
CRT2017 (3) Restaurant Mgmt & Supervison
CRT2018 (1) Culinary Arts Career Planning
WR115 (3) Intro to Expository Writing

Term credits = 19

SECOND YEAR SUMMER

CRT2004 (2) Intro. Vineyards and Beverages
CRT2006 (2) Restaurant Layout and Interior Design
CRT2060 (8) Garde Manager
SP218 (3) Interpersonal Communications

Term credits = 15

SECOND YEAR FALL

CRT2280 (12) Work Experience Culinary Externship

Term credits = 12

Total credits = 90

(3) = Number of course credits.

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