Culinary Arts, Intermediate Technical Certificate
Major Code: 4202T
**Alternative plans of study available by contacting your advisor
Fall Semester Freshman Year
| CULA 110 | The Professional Kitchen I* | 6 Credits |
| CULA 150 | Food Sanitation | 3 Credits |
| MATH GE | Any Gen. Ed. Math Course | 3 Credits |
| HOSP 266 | Food and Beverage Service* | 3 Credits |
| HOSP 266L | Desert Cafe Lab* | 0 Credit |
| Total: | 15 |
Spring Semester Freshman Year
| CULA 120 | Introduction to Food Preparation* | 6 Credits |
| CULA 160 | Menu Management | 3 Credits |
| | |
| COMM 101 | Fundamentals of Oral Communication | 3 Credits |
| OR | |
| ENGL 101 | Writing and Rhetoric I | 3 Credits |
| | |
| SOCY 105 | Human Relations | 3 Credits |
| Total: | 15 |
*Prerequisite or Corequisite required
Total Credit Hours Required for this Major: 30