Now Accepting Applications for Winter 2011
Inquire Today!
Banner
Banner

B.P.S. Curriculum Chart

View Curriculum Chart for A.O.S. in Culinary Arts

Freshman Year (First Semester—15–18 Weeks)
Mathematics Fundamentals (NC) * Introduction to Gastronomy Meat Identification and Fabrication Skill Development I Skill Development II
Writing Fundamentals (NC) * Mathematics Seafood Identification and Fabrication Externship Prep Seminar I (NC) Externship Prep Seminar II (NC)
Product Knowledge
Food Safety
Freshman Year (Second Semester—15 Weeks)
Skill Development III Cuisines of the Americas Cuisines of Asia Quantity Food Production Garde Manger
Writing Examination Costing Examination Culinary Practical Examination
Introduction to Interpersonal Communication Externship Registration Seminar (NC)
Externship (21 Weeks)
Externship (18 Weeks Required)
Sophomore Year (First Semester—15 Weeks)
Nutrition Baking and Pastry Skill Development Cuisines of the Mediterranean Wines Studies
Introduction to Management
Menu Development
Controlling Costs and Purchasing Food
Restaurant Law (NC)
Sophomore Year (Second Semester—15 Weeks)
Classical Banquet Cuisine Contemporary Restaurant Cooking (Caterina or St. Andrew's) Contemporary Hospitality and Service Management (Caterina or St. Andrew's) Formal Restaurant Cooking (American Bounty or Escoffier) Formal Hospitality and Service Management (American Bounty or Escoffier)
Introduction to Catering Hospitality and Service Management
Costing Examination Culinary Practical Examination
Junior Year—30 Weeks
First Semester
Second Semester
Advanced Cooking French I, Italian I, or Spanish I Accounting & Budget Management History and Cultures of Europe
Composition and Communication Organizational Behavior Computers in the Food Business Marketing and Promoting Food
Economics Psychology of Human Behavior French II, Italian II, or Spanish II Psychology of Human Behavior
Senior Year—30 Weeks
First Semester
Second Semester
Financial Management French IV, Italian IV, or Spanish IV
Food, Wine, and (Agri)culture Trip History and Culture of Asia
French III, Italian III, or Spanish III Leadership and Ethics
Human Resource Management Restaurant Operations
History & Cultures of the Americas Elective
Elective

* Students who demonstrate competency in math and writing at orientation will test out of Block A.

(NC) = Non-Credit

 
 
 
 
 
To-Do List
To-Do List