The College’s Michael J Grant Campus in Brentwood has been selected as the venue for a speech by President Donald Trump on the subject of MS-13 gang violence, this coming Friday, July 28th. The speech will take place in the VanNostrand Theatre and is scheduled for Friday afternoon. Please note that the audience is restricted to invited members of law enforcement and the media, with all invitations being handled by the White House. Due to traffic conditions, you are encouraged to avoid the area. Please click here for further information


Hegis Code - 5404, CIP Code - 12.0501

Program Learning OutcomesCurriculum Code: CUBP-AAS


     The Culinary Arts curriculum is designed for students with a career interest in culinary, restaurant management, and baking and pastry management. These fields represent a wide range of businesses from intimate fine dining restaurants to worldwide food service corporations, from bakeries to corporate pastry chefs, from small country inns to multinational chains of hotels and resorts.

     The Culinary Arts curriculum will prepare students to enter the workforce or continue their education by transferring to bachelor degree programs. Each degree option is balanced between career-specific courses, business courses and liberal arts courses. To supplement their skill development, students will participate in a supervised internship program.

FIRST SEMESTER: 17-18 credits Credits
CUL101: Hospitality College Seminar 1
CUL111: Sanitation 3
CUL115: Baking and Pastry Arts I 4
CUL116: Dining Room Management 3
ENG101: Standard Freshman Composition 3
Mathematics Elective 3-4
SECOND SEMESTER: 16 credits Credits
CUL113: Wine and Beverage Management 3
CUL217: Baking and Pastry Arts II 3
CUL240: Culinary Arts Internship/Cooperative Education 4
ENG102: Introduction to Literature 3
Social Sciences Elective 3
THIRD SEMESTER: 17 credits Credits
CUL112: Hospitality Cost Controls 3
CUL120: Hospitality Marketing 3
CUL132: Hospitality Supervision 3
CUL218: Baking and Pastry Arts III 4
Social Sciences Elective 3
Physical Education 1
FOURTH SEMESTER: 14 credits Credits
CUL250: Hospitality Capstone Course 2
CUL219: Advanced Pastry Arts IV 4
Foreign Language 3
Laboratory Science Elective 4
Physical Education 1

These courses constitute the major courses in this curriculum.

Culinary Arts 40 credits
English/Humanities 9 credits
Mathematics/Science 7-8 credits
Social Sciences 6 credits
Physical Education 2 credits