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.