Culinary Science Technology Degree Plan
2017-2018 Central Ohio Technical College
Autumn Semester
|
Basic Chemistry |
4 |
|
|
* Introduction to Culinary Science |
2 |
|
|
* Product Knowledge & Purchasing |
2 |
|
|
* Food Service Safety |
1 |
|
|
* Culinary Skills Development I (second term course) |
3 |
|
|
Introduction to Statistics or College Algebra |
3 |
|
|
Critical Thinking |
3 |
|
|
|
Total |
18 |
Spring Semester
|
* Culinary Fabrication |
3 |
|
|
* Culinary Skills Development II |
3 |
|
|
Techniques of Banqueting and Catering |
3 |
|
|
Baking, Pastry, and Desserts |
3 |
|
|
* Composition I |
3 |
|
|
Human Nutrition |
2 |
|
|
|
Total |
17 |
Autumn Semester
|
General Biology |
4 |
|
|
* Garde Manger |
3 |
|
|
International Cuisines |
1.5 |
|
|
Cuisines Across America |
1.5 |
|
|
Culinary CO-OP |
2 |
|
|
Composition II |
3 |
|
|
|
Total |
15 |
Spring Semester
|
Microbiology |
4 |
|
|
Menu Planning and Cost Controls |
3 |
|
|
Wines and Beverage Service |
3 |
|
|
First Aid |
2 |
|
|
Public Speaking |
3 |
|
|
|
Total |
15 |
Total Hours Required
- Total Hours Required For Degree: 65.00
Helpful Information
Courses may have prerequisites. Please check course description to view all course prerequisites and requirements.
* Indicates this course requires a grade of C (2.00) or better in order to progress and graduate from this program.
The College Reserves the Right to Change Curricula Without Notice
Published date – January 2016
Office of Academic Affairs