| Offered at Locations: Spokane Community College |
First Quarter |
| CUL 110 | Introduction to Culinary Arts | 5 |
| CUL 115 | Foodservice Safety & Sanitation 2 | 3 |
| EMS 120 | Basic First Aid in the Workplace | 2 |
| HM 112 | Hospitality Mathematics | 3 |
| HM 130 | Human Relations | 5 |
| 18 |
Second Quarter |
| APLED121 | Applied Written Communication | 4 |
| CUL 124 | Cooking Applications I 1 | 10 |
| CUL 126 | Food Science | 5 |
| 19 |
Third Quarter |
| CUL 253 | Advanced Cooking Theory | 5 |
| CUL 254 | A la Carte Cooking I | 10 |
| HM 116 | Nutrition for Chefs and Restaurant Managers | 3 |
| 18 |
Fourth Quarter |
| CUL 255 | Menu Planning | 3 |
| CUL 260 | Presidential | 1 |
| CUL 263 | Theory of Modern Cuisine | 5 |
| CUL 264 | A la Carte Cooking II | 9 |
| 18 |
Fifth Quarter |
| BAK 140 | Yeast Doughs | 1 |
| CUL 243 | Theory of Restaurant Baking | 5 |
| CUL 244 | Restaurant Baking Applications | 10 |
| CUL 265 | Hospitality Cost Controls | 5 |
| 21 |
Sixth Quarter |
| CUL 123 | Espresso | 2 |
| CUL 127 | Banquet Service | 2 |
| CUL 131 | A la Carte Service | 9 |
| 13 |
| 107 credits are required for the AAS |
|
| 1 | This course may be substituted with any course or combination of courses approved by the instructional dean. |
| 2 | This course is required for certification by the Educational Foundation of the National Restaurant Association. |
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Disclaimer: The college cannot guarantee courses will be offered in the quarters indicated. During the period this guide is in circulation, there may be curriculum revisions and program changes. Students are responsible for consulting the appropriate academic unit or adviser for more current and specific information. the information in this guide is subject to change and does not constitute an agreement between the college and the student.