COURSE SEQUENCE FOR
ASSOCIATE OF SCIENCE (A.S.) IN CULINARY ARTS

Summer I Credits
FSM 125 Food Service Sanitation and Accident Prevention 3
  Humanities Elective Required 1 3
Fall I
CUL 107 Culinary Arts 4
ENG101 College Composition 3
CUL 125 Foundations of Professional Baking 3
HOS 110 Introduction to Hospitality 3
Spring I
  Mathematics 3
CUL 122 Techniques and Traditions 4
MUS 101 Humanities Elective Required 2 3
  Social Science Elective 3

Summer II

 
CUL 230 Culinary Arts Practicum 3
  Diversity Gen Ed 3
Fall II
FSM 215 Elementary Nutrition 2
ENG102 English 102 3
CUL 211 Purchasing and Menu Planning 3
  Required Science Elective 4
Spring II
  History 3
CUL 206 Italian Traditions and American Regional Cuisine 4
CUL 216 A La Carte 4
  Culinary Elective 4
     
  Total Degree Credits 65

 

 

 


COPYRIGHT © 2014. The Culinary Arts Center at BCC

21 Mill Street Mt. Holly, NJ
(609) 894-9311 • www.bcc.edu