Culinary Arts - Hospitality Management Essentials (CUL.HME.CT)
Program Plan 2025-2026
Full Time - Fall Start
Prior to enrollment in CUL 1011 students must attend a culinary program orientation,
attain ServSafe manager's certificate within the last 2 years -OR- complete CUL 1010
Food Standards, Sanitation and Hygiene and pass ServSafe Manager's Certification Test
on last day with 70% or higher prior to enrollment. The CUL 1010 Food Standards,
Sanitation and Hygiene may be taken concurrently with other Culinary classes discussed
in Culinary Orientation.
Year 1 - Fall
Courses
Credits
CUL 1011
Culinary Skills
2
CUL 1111
Cookery Techniques
4
CUL 1400
Front House Operations I
4
BUS 1100
Introduction to Business
4
TOTAL CREDITS
14
Milestone: Make an appointment with a Counselor to apply for this certificate
Year 1 - Winter
Courses
Credits
CUL 2020
Food Service Cost Management
3
CUL 2030
Food Purchasing and Storage
2
CUL 2320
Wine and Spirits
3
CUL 2410
Front House Operations II
2
CUL 2480
Event and Catering Management
3
TOTAL CREDITS
13
Milestone: Make an appointment with a Counselor to apply for this certificate