Saint Paul College Programs

Culinary Arts

Course Sequence

• Culinary Arts AAS Degree
• Culinary Arts Diploma
• Baking and Decorating Certificate
• Short Order Cooking Certificate
• Food Service Management Certificate

Culinary Arts AAS Degree

First Semester
CULA 1400 Culinary Basics 1	3
CULA 1420 Culinary Basics 2	4
CULA 1440 Breakfast	1
CULA 1450 Meat Fabrication	2
CULA 1460 Basic Menu Production	2
CULA 1470 Food Service Sanitation	2
CULA 1480 Nutrition	2
CULA 1490 Food Service Math	2
Total Semester Credits	18
Second Semester
CULA 1510 Commercial Bakery Production	2
CULA 1520 Commercial Pantry Production	2
CULA 1530 Commercial Range Production	2
CULA 1535 Catering	1
CULA 1540 Food Service Supervisory Management	2
CULA 1550 Grill/Short Order Cooking	2
CULA 1560 Food, Beverage/Labor Cost Control	3
CULA 1570 Basic Cake Decorating	2
SPCH 1700, 1710, 1720, 1730 or 1750 (Goal 1)	3
Total Semester Credits	19
Third Semester
CULA 2410 Restaurant Operations Theory	2
CULA 2411 Restaurant Operations Lab 1	3
CULA 2412 Restaurant Operations Lab 2	3
CULA 2420 Service	2
CULA 2430 Advanced Foods and Wine Appreciation	2
CULA 2440 Ice Carving	1
CULA 2450 Advanced Cake & Pastry	2
CULA 2460 Classical Buffet	3
Total Semester Credits	18
Fourth Semester
ENGL 1711 Composition (Goal 1)	4
Mathematical/Logical Reasoning OR Natural Sciences (Goal 3 or 4)*	3
History, Social Science, Behavioral Sciences (Goal 5)*	3
Humanities and Fine Arts (Goal 6)*	3
General Education Electives (Goals 1-10)*	4
Total Semester Credits	17
Total Program Credits	72

 

Culinary Arts Diploma

First Semester
CULA 1400 Culinary Basics 1	3
CULA 1420 Culinary Basics 2	4
CULA 1440 Breakfast	1
CULA 1450 Meat Fabrication	2
CULA 1460 Basic Menu Production	2
CULA 1470 Food Service Sanitation	2
CULA 1480 Nutrition	2
CULA 1490 Food Service Math	2
Total Semester Credits	18
Second Semester
CULA 1510 Commercial Bakery Production	2
CULA 1520 Commercial Pantry Production	2
CULA 1530 Commercial Range Production	2
CULA 1535 Catering	1
CULA 1540 Institutional Supervision	2
CULA 1550 Grill/Short Order Cooking	2
CULA 1560 Food, Beverage & Labor Cost Control	3
CULA 1570 Basic Cake Decorating	2
General Education Requirement*	3
Total Semester Credits	19
Third Semester
CULA 2410 Restaurant Operations Theory	2
CULA 2411 Restaurant Operations Lab 1	3
CULA 2412 Restaurant Operations Lab 2	3
CULA 2420 Service	2
CULA 2430 Advanced Foods and Wine Appreciation	2
CULA 2440 Ice Carving	1
CULA 2450 Advanced Cake & Pastry	2
CULA 2460 Classical Buffet	3
Total Semester Credits	18
Total Program Credits	55

 

Baking and Decorating Certificate

First Semester
CULA 1400 Introduction to Culinary Arts	1
CULA 1410 Basic Baking	2
CULA 1470 Food Service Sanitation	2
CULA 1490 Food Service Math	2
CULA 1570 Basic Cake Decorating	2
Total Semester Credits	9
Total Program Credits	9

 

Short Order Cooking Certificate

First Semester
CULA 1400 Culinary Basics 1	3
CULA 1420 Culinary Basics 2	4
CULA 1440 Breakfast	1
CULA 1450 Meat Fabrication	2
CULA 1460 Basic Menu Production	2
CULA 1470 Food Service Sanitation	2
CULA 1480 Nutrition	2
CULA 1490 Food Service Math	2
Total Semester Credits	18
Second Semester
CULA 1520 Institutional Pantry	2
CULA 1550 Grill/Short Order Cooking	2
General Education Requirement*	3
Total Semester Credits	7
Total Program Credits	25

 

Food Service Management Certificate

First Semester
CULA 1470 Food Service Sanitation	2
CULA 1540 Food Service Supervisory Mgmt	2
HSPM 1410 Intro to Hospitality Management	3
Total Semester Credits	7
Second Semester
BUSN 2450 Management Fundamentals	3
CULA 1560 Food, Beverage & Labor Cost Ctrl	3
HSPM 2591 *Hospitality Management Internship	5
Total Semester Credits	11
Total Program Credits	18
* HSPM 2591 may be completed during the summer term following the second semester.