Program Requirements

First Semester

Course #Course TitleCreditsPrerequisites/Comments

316-101Food Theory3Fall only | Program student; Corequisite: 316-102Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

316-102Intro to Culinary Arts5Fall only | Corequisite: 316-101Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques.

316-105Food Safety & Sanitation2316-101 and 316-102 or concurrentApplies sanitary, safety, and legal principles to practices in the foodservice industry. Successful completion of the course enables students to take a national sanitation certification examination.

804-134Mathematical Reasoning3All college students, regardless of their college major, need to be able to make reasonable decisions about fiscal, environmental, and health issues that require quantitative reasoning skills. An activity based approach is used to explore numerical relationships, graphs, proportional relationships, algebraic reasoning, and problem solving using linear, exponential and other mathematical models. Students will develop conceptual and procedural tools that support the use of key mathematical concepts in a variety of contexts. This course may be used as the first of a two part sequence that ends with Quantitative Reasoning as the capstone general education math requirement.

804-189Introductory Statistics3Students taking this course will learn to display data with graphs, describe distributions with numbers, perform correlation and regression analyses, and design experiments. They will use probability and distributions to make predictions, estimate parameters, and test hypotheses. They will learn to draw inferences about relationships including ANOVA.

809-103Think Critically & Creatively3This course provides instruction in the vital, realistic, and practical methods of thinking which are in high demand in all occupations of substance today. Decision making, problem solving, detailed analysis of ideas, troubleshooting, argumentation, persuasion, creativity, setting goals and objectives, and more are considered in depth as the student applies specific thinking strategies and tools to situations in a wide variety of workplace, personal, academic, and cultural situations. Classroom instruction is demonstration, discussion, project and teamwork based. Assignments range from the short and simple to the detailed and complex. Reality and practicality are the focuses all through the course. These skills are in high demand by employers. Having this course in your background can significantly enhance your appeal as an employee. It certainly will make you a more adept and confident person.

809-166Intro to Ethics: Theory & App3This course provides a basic understanding of the theoretical foundations of ethical thought. Diverse ethical perspectives will be used to analyze and compare relevant issues. Students will critically evaluate individual, social and professional standards of behavior, and apply a systematic decision-making process to these situations.

TOTAL CREDITS:16 

Second Semester

Course #Course TitleCreditsPrerequisites/Comments

316-108Service Management2Spring onlyThis course examines the overall organizational structure and relationships within a retail food and beverage service driven organization. It emphasizes sales supporting functions and current trends. It includes single-unit and multi-unit structures, receiving, marking, stock, warehousing, delivery, wrapping-packing, adjustments, credit, accounts payable, audit, security, workrooms, and personnel.

316-111Advanced Culinary Arts5Spring only | 316-101 and 316-102 and 316-105In the Advanced Culinary Arts course, you will utilize the cooking techniques and concepts you learned in previous courses, as well as, developing new techniques. You will develop skills with meat and fish identification and fabrication and explore international cuisines such as Asian, European, and American Regional Cuisines through regional menus and techniques.

316-143Purchasing & Cost Control1Spring onlyThis course provides an in-depth exploration of purchasing and cost control principles essential to effective culinary operations management. Students will examine procurement processes, supplier relationships, and inventory management strategies to optimize food quality, minimize waste, and ensure financial efficiency. Emphasis is placed on understanding food and labor cost analysis, menu pricing strategies, and the role of technology in cost tracking and forecasting. Through practical exercises, case studies, and real-world scenarios, students will develop skills to analyze operational budgets, create purchasing specifications, and implement cost control systems tailored to various foodservice environments. The course also explores ethical and sustainable purchasing practices, preparing students to meet the demands of modern culinary management. By the end of this course, students will be equipped to make informed decisions that balance operational needs with profitability, contributing to the success of any culinary enterprise.

316-145Menu Design & Development1Spring onlyThis course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. This course offers a comprehensive study of the principles and practices involved in designing and developing effective, profitable menus, with a strong emphasis on nutritional considerations. Students will learn to create menus that are both appealing to customers and aligned with business objectives, considering factors such as market trends, ingredient sourcing, and cost control. The course explores the relationship between menu items, pricing strategies, and the overall dining experience, with attention to seasonal and cultural influences. In addition to menu design, the course incorporates nutrition science, focusing on understanding the dietary needs of diverse populations and how to integrate health-conscious options into a menu without sacrificing flavor or quality. Students will explore strategies for balancing nutrition with taste, such as creating lower-calorie, allergen-free, or plant-based dishes. Throughout the course, students will engage in practical exercises including menu analysis, recipe development, and nutritional labeling. By the end of the course, students will be equipped with the knowledge to develop menus that are not only creative and marketable but also nutritionally balanced, sustainable, and tailored to the needs of contemporary diners.

801-196Oral/Interpersonal Comm3Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.

809-198Intro to Psychology3This introductory course in psychology is a survey of the multiple aspects of human behavior. It involves a survey of the theoretical foundations of human functioning in such areas as learning, motivation, emotions, personality, deviance and pathology, physiological factors, and social influences. Additional topics include research methods, biological and environmental impacts, development, sensation and perception, consciousness, intelligence and stress. This course directs the student to an insightful understanding of the complexities of human relationships in personal, social, and vocational settings.

TOTAL CREDITS:15 

Third Semester

Course #Course TitleCreditsPrerequisites/Comments

314-100Intro to Baking & Pastry5Fall onlyThis introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.

316-112Garde Manger3Fall only | Program student; 316-105In Garde Manger you will be introduced to advanced culinary techniques that are unique to the cold kitchen. Skills will be developed through hands on participation in fresh sausage crafting, smoking and curing of meat and seafood, hot and cold hors 'd oeuvres, appetizers, salads, cheese making and buffet presentations.

316-147Restaurant Operations Mgmt4Fall only | 316-111This course provides a comprehensive overview of restaurant operations, focusing on the efficient management of front-of-house and back-of-house functions. Students will learn essential skills in staff management, guest service, inventory control, kitchen operations, and cost management. Emphasis will be placed on creating smooth workflows, optimizing service quality, and maximizing profitability. Through case studies and practical exercises, students will gain the expertise needed to manage day-to-day restaurant operations and deliver a high-quality dining experience.

801-136English Composition 13This course is designed for learners to develop knowledge and skills in all aspects of the writing process. Planning, organizing, writing, editing, and revising are applied through a variety of activities. Students will analyze audience and purpose, use elements of research and format documents using standard guidelines. Individuals will develop critical reading skills through analysis of various written documents.

TOTAL CREDITS:15 

Fourth Semester

Course #Course TitleCreditsPrerequisites/Comments

314-103Advanced Baking and Pastry5Spring only | 314-100 and 316-105This advanced-level course is designed for students seeking to refine and expand their skills in the art and science of baking and pastry. Building on foundational knowledge, students will explore complex techniques in artisan bread-making, pastry design, and advanced dessert creation. The course emphasizes precision, creativity, and innovation, with a focus on producing high-quality, visually stunning baked goods for professional culinary settings. Students will work with a variety of ingredients, tools, and methods, from advanced dough laminations and delicate plated desserts to modern techniques such as molecular gastronomy and sugar artistry. The course includes both hands-on production and theoretical components, covering topics such as ingredient functionality, recipe development, and troubleshooting. Through comprehensive projects, students will be challenged to create sophisticated, multi-component pastries, cakes, and confections while mastering the art of presentation and garnishing. Graduates will be prepared for leadership roles in high-end bakeries, patisseries, and fine dining restaurants, equipped with the expertise to innovate and elevate the culinary experience.

316-136Culinary Arts Internship2144 hours | Program student; 316-102 and 316-105The Culinary Arts Internship will immerse you into the culinary industry and allow you to continue to develop and hone your skills at an approved internship site. While on your internship you will work with a site mentor who will provide performance feedback and assist you with meeting your educational goals. During your internship you will create and maintain a portfolio of your experience.

316-149Culinary Business & Marketing1Spring only, 1st 8 weeksThis course explores the key principles of marketing and business management within the culinary industry. Students will learn how to create and implement effective marketing strategies tailored to foodservice businesses, including restaurants, catering services, and culinary products. Topics covered include brand development, social media marketing, menu engineering, customer relationship management, and pricing strategies. The course also delves into financial management, business planning, and market analysis, providing students with a solid foundation in managing the business side of culinary ventures. Through case studies, practical projects, and real-world applications, students will develop the skills necessary to grow and sustain a successful culinary business.

316-151Event Operation Management4Spring only | 316-147This course provides a comprehensive approach to managing both front-of-house and back-of-house operations for events and catering services. Students will learn how to plan, organize, and execute large-scale events, focusing on the seamless coordination between service and kitchen teams. Key topics include menu development, food preparation, logistics, staffing, budgeting, and customer service. Emphasis is placed on optimizing workflow, ensuring high-quality food and service, and managing event timelines. Through hands-on exercises and case studies, students will gain the skills needed to effectively manage both the operational and culinary aspects of catering and event services.

316-199Intro to Food Truck2Spring only, 2nd 8 weeksThe Intro to Food Truck Operations course will expose students to the daily operating functions of running a food truck. Students will have lab and lecture covering the menu planning, logistics, preparing the food and serving from the truck for the lab portion of the course. The locations of the truck may vary at CVTC , and the planned menu will change based on the clientele. Each student will rotate through the stations of the truck to experience all aspects of running the business. Students must have the ServSafe Manager Credential.

TOTAL CREDITS:14