| Culinary Arts AAS Credits: |
| Semester 1 | Credits |
| Complete the following |
| CHEF | 1205 | Sanitation and Safety | 2 |
| IFWA | 1205 | Food Service Equipment and Planning | 2 |
| IFWA | 1401 | Food Preparation I | 4 |
| IFWA | 1218 | Nutrition for the Food Service Professional | 2 |
| ACGM | 3HFA | Gen Ed Humanities/Fine Arts Elective | 3 |
| Semester Total 13 |
| |
| Semester 2 | Credits |
| Complete the following |
| IFWA | 1427 | Food Preparation II | 4 |
| PSTR | 1301 | Fundamentals of Baking | 3 |
| Complete the following |
| ACGM | 3SBS | Gen Ed Social/Behavioral Science Elective | 3 |
| Complete at least 3 credits from the following |
| RSTO | 1304 | Dining Room Service | 3 |
| RSTO | 1380 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager | 3 |
| Semester Total 13 |
| |
| Semester 3 | Credits |
| Complete the following |
| CHEF | 1340 | Meat Preparation and Cooking | 3 |
| IFWA | 1217 | Food Production and Planning | 2 |
| PSTR | 2431 | Advanced Pastry Shop | 4 |
| ENGL | 2311 | Technical & Business Writing | 3 |
| Semester Total 12 |
| |
| Semester 4 | Credits |
| Complete the following |
| CHEF | 1441 | American Regional Cuisine | 4 |
| CHEF | 1445 | International Cuisine | 4 |
| RSTO | 1313 | Hospitality Supervision | 3 |
| ACGM | 3GED | Gen Ed Elective | 3 |
| Semester Total 14 |
| |
| Semester 5 | Credits |
| Complete the following |
| ACGM | 3MNS | Gen Ed Math/Natural Science Elective | 3 |
| Complete at least 5 credits from the following |
| RSTO | 2505 | Management of Food Production and Service | 5 |
| RSTO | 1680 | Cooperative Education - Restaurant, Culinary, and Catering Management/Manager | 6 |
| Semester Total 8 |
| |
| Degree Plan Credits 60 |
