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.