Culinary Science Technology Degree Plan
2015-2016 Central Ohio Technical College
Autumn Semester
|
Human Nutrition |
3 |
|
|
* Introduction to Culinary Science |
2 |
|
|
* Product Knowledge & Purchasing |
2 |
|
|
* Food Service Safety |
1 |
|
|
* Composition I |
3 |
|
|
Public Speaking |
3 |
|
|
|
Total |
14 |
Spring Semester
|
* Culinary Skills Development I |
3 |
|
|
* Culinary Fabrication |
3 |
|
|
Culinary Practicum |
2 |
|
|
Composition II |
3 |
|
|
|
Non-Technical Elective – Mathematics |
3 |
|
|
Total |
14 |
Summer Semester
|
* Culinary Skills Development II |
3 |
|
|
* Garde Manager |
3 |
|
|
Critical Thinking |
3 |
|
|
|
Non-Technical Elective – Lab Science |
4 |
|
|
Total |
13 |
Autumn Semester
|
International Cuisines |
1.5 |
|
|
Cuisines Across America |
1.5 |
|
|
* Menu Planning and Cost Controls |
3 |
|
|
Culinary CO-OP |
2 |
|
|
|
Non-Technical Elective – Lab Science |
4 |
|
|
Total |
12 |
Spring Semester
|
Techniques of Banqueting and Catering |
3 |
|
|
Baking, Pastry, and Desserts |
3 |
|
|
Wines and Beverage Service |
3 |
|
|
|
Non-Technical Elective – Lab Science |
4 |
|
|
Total |
13 |
Non-Technical Electives – Option Choice
Non-Technical Elective – Mathematics
Total of 3.00 Semester Credit Hours Required to Complete this Requirement
|
Introduction to Statistics |
3 |
|
|
College Algebra |
3 |
Non-Technical Elective – Lab Sciences
Total of 12.00 Semester Credit Hours Required to Complete this Requirement
|
General Biology |
4 |
|
|
Microbiology |
4 |
|
|
Basic Chemistry |
4 |
|
|
General Organic Chemistry |
4 |
|
|
Chemistry I |
5 |
|
|
Chemistry II |
5 |
Total Hours Required
- Total Hours Required For Degree: 66.00
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