CSN Map: BAS Culinary Arts

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WHO SHOULD USE THIS ACADEMIC MAP

This academic map should be used by CSN students who have been accepted into the Culinary Arts, BAS .

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.

HOW THIS ACADEMIC MAP IS SET UP

The academic map totals 123 credits and assumes no transferred coursework. It is set up to show students the ideal path to completing the degree in eight (8) semesters. 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.

STUDENT NOTE:

Prior to Semester #1 - Apply to the Culinary Arts program and receive approval from the program director to enter the program. A minimum grade point average of 2.0 is required to graduate.
Students must complete FAB 102 during the first semester for continuous Culinary course enrollment.

Semester #1 - Recommended Courses

Total Minimum Credits: 17
Students MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Mathematics (General Education) - Credits 3-5: Options Include: MATH 120 or MATH 120E or above (except MATH 122 or MATH 123)
English Composition (General Education) - Credits 3-5: Options Include: ENG 100 or ENG 101 or ENG 110 or ENG 113
Lower Division Requirements (Major Requirements) - Credits 4: CUL 110 - Basic Cookery
Lower Division Requirements (Major Requirements) - Credits 2: FAB 102 - Sanitation for the Food Service Industry
Lower Division Requirements (Major Requirements) - Credits 2: FAB 167 - Food Service Nutrition
Lower Division Requirements (Major Requirements) - Credits 3: HMD 101 - Foundations of Hospitality

Semester #2 - Recommended Courses

Total Minimum Credits: 15
Students 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 without prerequisites and is valued at 3 credits.
Lower Division Requirements (Major Requirements) - Credits 3: CUL 125 - Principles of Baking
Lower Division Requirements (Major Requirements) - Credits 3: CUL 130 - Garde Manger
Lower Division Requirements (Major Requirements) - Credits 3: FAB 112 - Restaurant Management
Lower Division Requirements (Major Requirements) - Credits 3: FAB 160 - Hospitality Purchasing

Semester #3 - Recommended Courses

Total Minimum Credits: 18
Students MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Human Relations (General Education) - Credits 3: MGT 283 - Introduction to Human Resources Management
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.
U.S. and Nevada Constitutions (General Education) - Credits 4: Options Include: HIST 100 or PSC 101
Lower Division Requirements (Major Requirements) - Credits 4: CUL 200 - Aromatics/Restaurant Experience
Lower Division Requirements (Major Requirements) - Credits 1: CUL 295 - Work Experience in Culinary Arts
Lower Division Requirements (Major Requirements) - Credits 3: FAB 210 - Fundamentals of Food and Beverage Control

Semester #4 - Recommended Courses

Total Minimum Credits: 17
Students MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Communications (General Education) - Credits 3: See a counselor or advisor to choose a course option without prerequisites and is valued at 3 credits.
Lower Division Requirements (Major Requirements) - Credits 4: CUL 220 - International Cuisine
Lower Division Requirements (Major Requirements) - Credits 4: CUL 240 - French Cuisine
Lower Division Requirements (Major Requirements) - Credits 3: CUL 250 - Saucier
Lower Division Requirements (Major Requirements) - Credits 3: FAB 230 - Menu Planning

Semester #5 - Recommended Courses

Total Minimum Credits: 12
Students MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

English Composition (General Education) - Credits 3: ENG 333 - Professional Communications
Natural Science (General Education) - Credits 3: See a counselor or advisor to choose a course option without prerequisites and is valued at 3 credits.
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 320 - Technology Applications in the Hospitality Industry
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 330 - Advanced Garde Manager

Semester #6 - Recommended Courses

Total Minimum Credits: 13
Students MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Upper Division Core Requirements (Major Requirements) - Credits 4: CUL 340 - Butchery and Charcuterie
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 350 - Menu Development and Profitability
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 360 - Quantity Food Production/HACCP Training
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 370 - Cooking for Dietary Needs

Semester #7 - Recommended Courses

Total Minimum Credits: 15
Students MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Fine Arts/Humanities/Social Science (General Education) - Credits 3: PHIL 302 - Intermediate Reasoning and Critical Thinking
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 400 - Modern Culinary Trends
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 420 - Global Flavors
Upper Division Core Requirements (Major Requirements) - Credits 3: FAB 340 - Restaurant Entrepreneurship
Upper Division Core Requirements (Major Requirements) - Credits 3: FAB 407 - Food Service Operations HR

Semester #8 - Recommended Courses

Total Minimum Credits: 16
APPLY FOR GRADUATION by the deadline. Visit www.csn.edu/graduation for more information on applying for graduation.

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.
Upper Division Core Requirements (Major Requirements) - Credits 4: CUL 410 - Food Science and Flavor Theory
Upper Division Core Requirements (Major Requirements) - Credits 3: CUL 460 - Externship
Upper Division Core Requirements (Major Requirements) - Credits 3: FAB 305 - Food Service Accounting I
Upper Division Core Requirements (Major Requirements) - Credits 3: FAB 401 - Food Service Operations Law