Dec 22, 2024

2012 - 2013 CNM Catalog June 2012, Volume 45

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2012 - 2013 CNM Catalog June 2012, Volume 45 [The CNM Academic Year includes Fall, Spring, Summer Terms]

Culinary Arts Video

Culinary Arts, Associate of Applied Science

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Recommended Sequence of Courses

Program Proficiencies and/or Prerequisites

Students must demonstrate proficiency in these areas either by placement scores or specific course work.

Concentrations

Advanced Baking and Pastry Concentration

Term 1

CULN 1100 - Introduction to Culinary Skills 3 credit hour(s)
CULN 1103 - Safety and Sanitation Principles 3 credit hour(s)
CULN 1110 - Culinary Skills 4 credit hour(s)
IT 1010 - Introduction to Computers 3 credit hour(s)
ENG 1101 - College Writing 3 credit hour(s)

Term 2

Choice Requirement 3-4 credit hour(s)
CULN 1112 - Cooking Fundamentals 5 credit hour(s)
HT 2215 - Purchasing and Cost Controls 3 credit hour(s)
Human Relations Requirement 3 credit hour(s)

Term 3

CULN 1130 - Introduction to Baking Fundamentals 5 credit hour(s)
CULN 1132 - Applied Baking Principles 5 credit hour(s)
NUTR 1010 - Personal Practical Nutrition 3 credit hour(s)
MATH 1210 - Methods of Problem Solving 4 credit hour(s) or higher

Term 4

CULN 2232 - Advanced Baking and Pastry 5 credit hour(s)
HT 2201 - Hospitality Operations Management 3 credit hour(s)
Program Approved Electives 7-9 credit hour(s)

Associate of Applied Science in Culinary Arts, Advanced Baking and Pastry Concentration 61-64 credit hour(s)

A catalog change was made per catalog corrections team.

Culinary Arts Concentration

Term 1

CULN 1100 - Introduction to Culinary Skills 3 credit hour(s)
CULN 1103 - Safety and Sanitation Principles 3 credit hour(s)
CULN 1110 - Culinary Skills 4 credit hour(s)
IT 1010 - Introduction to Computers 3 credit hour(s)
ENG 1101 - College Writing 3 credit hour(s)

Term 2

CULN 1130 - Introduction to Baking Fundamentals 5 credit hour(s)
CULN 1132 - Applied Baking Principles 5 credit hour(s)
MATH 1210 - Methods of Problem Solving 4 credit hour(s) or higher
NUTR 1010 - Personal Practical Nutrition 3 credit hour(s) or higher

Term 3

Choice Requirement 3-4 credit hour(s)
CULN 1112 - Cooking Fundamentals 5 credit hour(s)
HT 2215 - Purchasing and Cost Controls 3 credit hour(s)
Human Relations Requirement 3 credit hour(s)

Term 4

CULN 2212 - Global Cuisines 5 credit hour(s)
HT 2201 - Hospitality Operations Management 3 credit hour(s)
HT 1164 - Food and Beverage Service 3 credit hour(s)
Program Approved Electives 4-5 credit hour(s)

Associate of Applied Science in Culinary Arts, Culinary Arts Concentration 62-63 credit hour(s)

* MATH 1315 , MATH 1320 , MATH 1330 , MATH 1710 transfers to NMSU School of HRTM

Program Approved Electives

ACCT Courses 3-6 credit hour(s)
BA Courses 3-6 credit hour(s)
CIS courses 3 credit hour(s)
CSE 1101 - College Success or higher
CULN Courses 3-5 credit hour(s) (except those required for the degree)
FITT courses 1-3 credit hour(s)
FREN 1101 - Beginning French I or higher
HT Courses 3-4 credit hour(s)
NUTR Courses 3 credit hour(s)
SPAN 1101 - Beginning Spanish
or higher

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