Credit Hours: 66.5
Students enrolled in Culinary 101 must be available to participate in events when not in class.
Recommended Sequence of Courses
The recommended course sequences listed here are for reference purposes only. Students should consult their academic adviser for the most up to date course selection and degree requirements.
|Dept and No.||
Descriptive Title of Course
|CULN 101A||Stocks, Sauces & Skills||2|
|CULN 101B||Meat and Fish Fabrication||2|
|CULN 101C||American Cuisine||2|
|CULN 101D||Cuisines of the World||2|
|CULN 101E||Introduction to Baking||2|
|CULN 101F||Service Techniques & Skills||2|
|CULN 101H||Breakfast Cookery Seminar||.5|
|HOSP 108||Applied Food Service Sanitation||2|
|IDS 101||The First-Year Seminar||1|
|COMM 107||Speech Communication||3|
|CULN 100||Culinary Math||1|
|CULN 103||Introduction to Culinary Management||3|
|ENGL 101||College Writing I||3|
|IT 105||PC Office Applications||3|
|MATH||Basic Algebra or higher level Math Course||3|
Total Semester Credits
|Dept and No.||Descriptive Title of Course||
|CULN 230||Restaurant Operations||3|
|ENGL 102||College Writing II||3|
|HOSP 104||Food & Labor Cost Control||3|
|HOSP 225||Purchasing for Hospitality Industry||3|
|PHED 105||Wellness and Fitness||2|
|CULN 223||Field Experience||3|
|CULN 107||Garde Manger||2|
|CULN 202||Bar & Beverage Management||2|
|CULN 203||Cakes, Tortes, & Desserts||2|
|CULN 236||Advanced Restaurant Operations||3|
|CULN 290||NOCTI Food Production & Service Examination¹||0|
|CULN 223P||Culinary Field Experience Prep³||1|
|BUSN 212 or COMM 104||Written Communication or Interpersonal Communication||3|
Total Semester Credits
Students must either take or test out of ENGL 050: Critical and Analytical Reading, in their first semester at Keystone College. The credits and quality points earned are included in student averages; however, these credits do not count toward fulfilling graduation requirements.
¹Students enrolled in CULN 210 may have to be available for some weekends to organize, serve, and cook for functions.
²In order for students to graduate this curriculum, they must enroll in and pass NOCTI examination (only offered in the spring semesters, CULN 290). Students must have completed 3 semesters in culinary arts at Keystone before enrolling.
³Please refer to page 69 for a list of courses fulfilling the distribution requirements.
4Students must attend CULN 223P in their second semester and must complete 400 hours of approved field experience after their sophomore year.
**Students enrolled in these courses must be available to participate in events when not in class.
The academic advisor assists the student in planning his/her curriculum and in preregistration; however, the student is ultimately responsible for meeting the requirements of the curriculum selected. Not every course is offered every semester at every location. Course offerings are dependent on enrollment.