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Nov 21, 2024
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2019-2020 Academic Catalog [ARCHIVED CATALOG]
Culinary Arts - ATA (Fall Start) Program Map
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 Return to: Degrees and Certificates by Type
Recommended Course Sequence for: Culinary Arts - Associate of Technical Arts Degree - Fall Start
Created by: Traci Edlin
Degree Code: 850U
Foundation | Preparation for degree requirements (based on placement) - Students who place below ENGL& 101 and College Level math (below MATH 107) begin by taking courses from the lists below
ENGL - English
ENGLP - English is your First Language (Accuplacer Test)
AENGL - Your First Language is not English (LOEP Test) |
MATH
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| _____ ENGLP or AENGL 087 |
_____ MATH 047 |
| _____ ENGLP or AENGL 090 |
_____ MATH 077 |
| _____ ENGLP or AENGL 093 |
_____ MATH 087 |
| _____ ENGL 099 |
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| Courses with no prerequisites available while working on the foundation courses in Math and English |
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QUARTER 1
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| CLART 100 |
F/W/Sp |
Culinary Arts Orientation |
Registration by permit code only. Obtain code from faculty advisor.
Placement into MATH 077 or BUS 130 and AENGL 093 or ENGLP 093.
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2.0 |
2.0 |
| CLART 121 |
F/W/Sp |
Quantity Cooking I |
CLART 100. |
2.0 |
2.0 |
| CLART 131 |
F/W/Sp |
Pantry Preparation I |
CLART 100. |
2.0 |
2.0 |
| CLART 141 |
F/W/Sp |
Food Server I |
CLART 100. |
2.0 |
2.0 |
| CLART 181 |
F/W/Sp |
Hot and Cold Sandwich Preparation |
CLART 100. |
2.0 |
2.0
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| CLART 101 |
F/W/Sp |
Principles of Cooking |
Placement in AENGL 093 or ENGLP 093. |
5.0 |
2.0 |
| CLART 207 |
F |
Food Service Sanitation |
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2.0 |
2.0 |
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The above classes must be taken together for your 1st quarter. |
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Total Credits |
17 |
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QUARTER 2
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| CLART 112 |
F/W/Sp |
Purchasing/ R and S |
CLART 100. |
3.0 |
2.0 |
| CLART 122 |
F/W/Sp |
Food Preparation |
CLART 100. |
3.0 |
2.0 |
| CLART 142 |
F/W/Sp |
Food Server II |
CLART 100. |
3.0
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2.0 |
| CLART 151 |
F/W/Sp |
Quantity Cooking Lab II |
CLART 100. |
3.0 |
2.0 |
| CLART 161 |
F/W/Sp |
Stocks, Soups, and Sauces I |
CLART 100. |
3.0 |
2.0 |
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The above classes must be taken together for your 2nd quarter lab classes or instructor permission. |
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| CLART 212 |
W |
Introduction to Hospitality Beverages |
Placement into AENGL 093 or ENGLP 093. |
2.0 |
2.0 |
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Total Credits |
17 |
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QUARTER 3
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| CLART 132 |
F/W/Sp |
Pantry II |
CLART 100. |
3.0 |
2.0 |
| CLART 143 |
F/W/Sp |
Food Server III |
CLART 100. |
3.0 |
2.0 |
| CLART 162 |
F/W/Sp |
Stocks, Soups, and Sauces II |
CLART 100. |
3.0 |
2.0 |
| CLART 252 |
F/W/Sp |
Saute |
CLART 100. |
3.0 |
2.0 |
| CLART 260 |
F/W/Sp |
Bread Production |
CLART 100. |
3.0 |
2.0 |
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The above classes must be taken together for your 3rd quarter lab classes or instructor permission. |
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Total Credits |
15 |
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QUARTER 4
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| BSTEC 110* |
F/W/Sp/Su |
Business Communications:CD |
BSTEC 107 and BSTEC 130 recommended. |
5.0 |
2.0 |
| BUS 130** |
F/W/Sp/Su |
Business Mathematics |
MATH 047 or PREP 047 or equivalent with a grade of 2.0 or higher, or appropriate score on Math Placement Test or advisor recommendation. Minimum placement into AENGL 093 or ENGLP 093. |
5.0 |
2.0 |
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Total Credits |
10 |
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QUARTER 5
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| CLART 111 |
F/W/Sp |
Cost Analysis |
CLART100. |
3.0 |
2.0 |
| CLART 224 |
F/W/Sp |
Food Preparation Lead |
CLART 100. |
3.0 |
2.0 |
| CLART 253 |
F/W/Sp |
Saute Lead |
CLART 100. |
3.0 |
2.0 |
| CLART 261 |
F/W/Sp |
Pastry and Dessert Preparation |
CLART 100. |
3.0 |
2.0 |
| CLART 292 |
F/W/Sp |
Sous Chef I |
CLART 224 and CLART 253. |
2.0 |
2.0 |
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The above classes must be taken together for your 4th quarter lab classes or instructor permission. |
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| CLART 205 |
F |
Restaurant Operations |
Placement in AENGL 093 or ENGLP 093 and MATH 077. |
5.0 |
2.0 |
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Total Credits |
19 |
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QUARTER 6
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| CLART 291 |
F/W/Sp |
Maitre ‘d |
CLART 111 and CLART 143. |
2.0 |
2.0 |
| CLART 293 |
F/W/Sp |
Sous Chef II |
CLART 292. |
2.0 |
2.0 |
| CLART 294 |
F/W/Sp |
Sous Chef III |
CLART 293. |
2.0 |
2.0 |
| CLART 214 |
F/W/Sp |
Supervision |
CLART 291 and CLART 294. |
2.0 |
2.0 |
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The above classes must be taken together for your 5th quarter lab classes or instructor permission. |
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| CLART 206 |
W |
Food Service Nutrition |
Placement into AENGL 093 or ENGLP 093 and MATH 077. |
3.0 |
2.0 |
| HSPTR 140 |
W/Su |
Introduction to Hospitality |
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5.0 |
2.5 |
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Total Credits |
16 |
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QUARTER 7
| Course# |
QTRs offered |
Course Title |
Prerequisites
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Credits |
Min. Grade |
| CLART 103 |
Sp |
Procurement |
Placement in AENGL 093 or ENGLP 093. |
2.0 |
2.0 |
| CLART 208 |
Sp |
Sustainable Food Service |
Placement in AENGL 093 or ENGLP 093. |
2.0 |
2.0 |
| CLART 295 |
Sp |
Work Experience Seminar |
Instructor permsission and concurrent enrollment in CLART 296. |
1.0 |
2.0 |
| CLART 296 |
Sp |
Supervised Work Experience |
Concurrent enrollment in CLART 295. |
2.0 |
2.0 |
| MGMT 100*** |
F/W/Sp/Su |
Human Relations in Organizations:CD |
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5.0 |
2.0 |
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Total Credits |
12 |
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All lab classes are two week classes (block classes). This means that you will only take one lab class every two weeks.
* Meets 5 credits of Communication requirements.
** Meets 5 credits of Quantitative Analysis requirements.
*** Meets 5 credits of Human Relations and Cultural Diversity requirements.
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