Culinary Arts, BAS [CUL-BAS, 123 Total Credits]

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ADMITTANCE INFORMATION

Admittance into the Bachelor of Applied Science Culinary Arts requires a minimum of an associate degree from an accredited institution.

DESCRIPTION

The Bachelor of Applied Science (BAS) in Culinary Arts degree is administered in an accelerated structure to meet industry demand. This degree builds upon the Associate of Applied Science (AAS) in Culinary Arts. Advanced culinary techniques, business courses and management courses for full-service careers in today’s food service and hospitality industries is covered. Individuals learn the skill set necessary to work in and operate culinary facilities. While a passion for the art of cooking is important, good management and interpersonal skills are essential.

ACADEMIC MAPS

Academic Map: BAS - Culinary Arts 21-22

Student Learning Outcomes

Synthesize the process of classical and contemporary cooking techniques and demonstrate proficiency.
Utilize culinary management tools.
Assess the legal risks associated with the culinary/hospitality industry business practices, then compose and evaluate appropriate risk management techniques.
Analyze financial, marketing and operational strategies to determine viability in a culinary/hospitality operation.
Demonstrate effective and appropriate communication in written, oral, graphic/visual and/or interpersonal forms across a diverse audience.

General Education Requirements (34 Credits)

Mathematics (3-5 Credits)

^{NOTE: Your first college-level MATH course MUST be completed before reaching 30 total college-level credits.}

MATH 120 - Fundamentals of College Mathematics
or MATH 120E - Fundamentals of College Mathematics Expanded or above (except MATH 122 and MATH 123)

English Composition (6-8 Credits)

^{NOTE: Your first college-level ENG course MUST be completed before reaching 30 total college-level credits.}

ENG 333 - Professional Communications
and one course from the following:
ENG 100 - Composition Enhanced
or ENG 101 - Composition I
or ENG 110 - Composition I for International and Multilingual Students Expanded
or ENG 113 - Composition I for International Students

Communications (3 Credits)

Human Relations (3 Credits)

MGT 283 - Introduction to Human Resources Management

Natural Science (6 Credits)

ANTH 102 - Introduction to Physical Anthropology
or ANTH 110L - Physical Anthropology Lab
or any AST prefix course
or BIOL 101 - Biology for Non-Majors or above
or any CHEM prefix course
or EGG 131 - Technical Physics I
or EGG 132 - Technical Physics II
or ENV 101 - Introduction to Environmental Science or above
or GEOG 103 - Physical Geography
or GEOG 104 - Physical Geography Laboratory
or GEOG 117 - Meteorology/Climatology
or GEOL 100 - Earthquakes, Volcanoes and Natural Disasters or above
or HHP 123 - Introduction to the Human Body
or HHP 124 - Introduction to the Human Body Computer Lab
or PHYS 110 - Conceptual Physics or above

Fine Arts/Humanities/Social Science (9 Credits)

PHIL 302 - Intermediate Reasoning and Critical Thinking
and six credits from the following:
any AM prefix course
or any ANTH prefix course (except ANTH 102 and ANTH 110L)
or any ART prefix course
or DAN 101 - Dance Appreciation
or any ECON prefix course
or ENG 223 - Themes of Literature or above
or GEOG 106 - Introduction to Cultural Geography
or any HIST prefix course
or any MUS prefix course (except MUS 100)
or any PHIL prefix course
or PHO 101 - Beginning Photography
or any PSC prefix course
or any PSY prefix course
or any SOC prefix course
or any THTR prefix course (except THTR 275)
or WMST 113 - Gender, Race, and Class
or World Languages 101B or above (this includes the following course prefixes: ARA, ARM, CHI, FIL, FREN, GER, GRE, ITAL, JPN, KOR, LAT, PORT, RUS, SPAN, and THAI)

U.S. and Nevada Constitutions (4-6 Credits)

Four Credit Options
HIST 100 - Historical Issues and Contemporary Society
or PSC 101 - Introduction to American Politics
Six Credit Options
HIST 101 - U.S. History to 1877
and HIST 102 - U.S. History Since 1877
or
HIST 101 - U.S. History to 1877
and HIST 217 - Nevada History
or
HIST 102 - U.S. History Since 1877
and HIST 111 - Survey of U.S. Constitutional History
or
HIST 111 - Survey of U.S. Constitutional History
and HIST 217 - Nevada History

Special Program Requirements (89 Credits)

Lower Division Requirements (45 Credits)

CUL 110 - Basic Cookery
and CUL 125 - Principles of Baking
and CUL 130 - Garde Manger
and CUL 200 - Aromatics/Restaurant Experience
and CUL 220 - International Cuisine
and CUL 240 - French Cuisine
and CUL 250 - Saucier
and CUL 295 - Work Experience in Culinary Arts
and FAB 102 - Sanitation for the Food Service Industry
and FAB 112 - Restaurant Management
and FAB 160 - Hospitality Purchasing
and FAB 167 - Food Service Nutrition
and FAB 210 - Fundamentals of Food and Beverage Control
and FAB 230 - Menu Planning
and HMD 101 - Foundations of Hospitality

Upper Division Core Requirements (44 Credits)

CUL 320 - Technology Applications in the Hospitality Industry
and CUL 330 - Advanced Garde Manager
and CUL 340 - Butchery and Charcuterie
and CUL 350 - Menu Development and Profitability
and CUL 360 - Quantity Food Production/HACCP Training
and CUL 370 - Cooking for Dietary Needs
and CUL 400 - Modern Culinary Trends
and CUL 410 - Food Science and Flavor Theory
and CUL 420 - Global Flavors
and CUL 460 - Externship
and FAB 305 - Food Service Accounting I
and FAB 340 - Restaurant Entrepreneurship
and FAB 401 - Food Service Operations Law
and FAB 407 - Food Service Operations HR