Map: CSN AAS Culinary Arts

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WHO SHOULD USE THIS ACADEMIC MAP

This academic map should be used by CSN students who are completing the Culinary Arts, AAS .

HOW THIS ACADEMIC MAP IS SET UP

The academic map totals a minimum of 67 credits and assumes no transferred coursework. It is designed to provide students with the optimal route to earning an Associate of Applied Science (AAS) degree. Students who cannot take the map’s recommended number of credits each semester will take longer to complete the degree and graduate. Click on a course to see more information about that course including description, prerequisites and credit value.

NEED ASSISTANCE?

Students needing assistance from a CSN Advisor may visit https://www.csn.edu/advising.

Students needing assistance from a CSN Counselor may visit https://www.csn.edu/counselingdepartment.

Semester #1 - Recommended Courses

Total Minimum Credits: 17
Grades of D+, D, and D- in the major requirements (occupational) area in an Associate of Applied Science degree program will not count toward graduation requirements.
Student MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Mathematics (General Education) - Credits 3: Options Include: MATH 104B or above (except MATH 122/123)
English Composition (General Education) - Credits 3-5: Options Include: ENG 100 or ENG 101 or ENG 110 or ENG 113
Core Requirements (Major Requirements) - Credits 4: CUL 110 - Basic Cookery
Core Requirements (Major Requirements) - Credits 2: FAB 102 - Sanitation for the Food Service Industry
Core Requirements (Major Requirements) - Credits 2: FAB 167 - Food Service Nutrition
Core Requirements (Major Requirements) - Credits 3: HMD 101 - Foundations of Hospitality

Semester #2 - Recommended Courses

Total Minimum Credits: 15
Grades of D+, D, and D- in the major requirements (occupational) area in an Associate of Applied Science degree program will not count toward graduation requirements.
Student MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Natural Science (General Education) - Credits 3: See a counselor or advisor to choose a course option without prerequisites and is valued at 3 credits from the Natural Science list on the AAS Culinary Arts degree sheet.
Core Requirements (Major Requirements) - Credits 3: CUL 125 - Principles of Baking
Core Requirements (Major Requirements) - Credits 3: CUL 130 - Garde Manger
Core Requirements (Major Requirements) - Credits 3: FAB 112 - Restaurant Management
Core Requirements (Major Requirements) - Credits 3: FAB 160 - Hospitality Purchasing

Semester #3 - Recommended Courses

Total Minimum Credits: 18
Grades of D+, D, and D- in the major requirements (occupational) area in an Associate of Applied Science degree program will not count toward graduation requirements.
Student MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Fine Arts/Humanities/Social Science(General Education) - Credits 3: See a counselor or advisor to choose a course option without prerequisites and is valued at 3 credits from the Fine Arts/Humanities/Social Science list on the AAS Culinary Arts degree sheet.
Human Relations (General Education) - Credits 3: MGT 283 - Introduction to Human Resources Management
U.S. and Nevada Constitutions (General Education) - Credits 4: Options Include: HIST 100 or PSC 101
Core Requirements (Major Requirements) - Credits 4: CUL 200 - Aromatics/Restaurant Experience
Core Requirements (Major Requirements) - Credits 1: CUL 295 - Work Experience in Culinary Arts
Core Requirements (Major Requirements) - Credits 3: FAB 210 - Fundamentals of Food and Beverage Control

Semester #4 - Recommended Courses

Total Minimum Credits: 17
Grades of D+, D, and D- in the major requirements (occupational) area in an Associate of Applied Science degree program will not count toward graduation requirements.
APPLY FOR GRADUATION by the deadline. Visit www.csn.edu/graduation for more information on applying for graduation.

Communication (General Education) - Credits 3: See a counselor or advisor to choose a course option without prerequisites and is valued at 3 credits from the Communication list on the AAS Culinary Arts degree sheet.
Core Requirements (Major Requirements) - Credits 4: CUL 220 - International Cuisine
Core Requirements (Major Requirements) - Credits 4: CUL 240 - French Cuisine
Core Requirements (Major Requirements) - Credits 3: CUL 250 - Saucier
Core Requirements (Major Requirements) - Credits 3: FAB 230 - Menu Planning
Students must complete FAB 102 during the first semester for continuous Culinary course enrollment.