B.P.S. CURRICULUM CHART

View Curriculum Chart for A.O.S. in Culinary Arts

Culinary Arts Curricula Chart B.P.S.
Freshman Year—First Semester (15–18 Weeks)
Mathematics Fundamentals (NC) Introduction to Gastronomy Meat Identification and Fabrication Skill Development I Skill Development II
Writing Fundamentals (NC) Mathematics Seafood Identification and Fabrication
Product Knowledge
Food Safety
Writing
Freshman Year—Second Semester (15 Weeks)
Skill Development III Cuisines of the Americas Cuisines of Asia Lunch Cookery Garde Manger
Writing Examination Costing Examination Breakfast Cookery Cooking Examination
Introduction to Interpersonal Communication
EXTERNSHIP (21 Weeks)

Externship (18 Weeks Required)

Sophomore Year—First Semester (15 Weeks)
Nutrition Baking and Pastry Skill Development Cuisines of Europe and the Mediterranean Wines and Beverages
Introduction to Management
Menu Development
Controlling Costs and Purchasing Food
Restaurant Law (NC)
Sophomore Year—Second Semester (15 Weeks)
Banqueting and Catering Italian Cuisine (Caterina) Introductory Table Service (Caterina or St. Andrew's) Advanced Restaurant Cooking (American Bounty or Escoffier) Advanced Table Service (American Bounty or Escoffier)
Costing Examination Nutritional Cooking (St. Andrew's) Cooking Examination
Junior Year (30 Weeks)
First Semester Second Semester
Advanced Cooking French I, Italian I, or Spanish I Accounting & Budget Management History and Cultures of Europe
Composition and Communication Organizational Behavior Computers in the Food Business Marketing and Promoting Food
Economics French II, Italian II, or Spanish II Psychology of Human Behavior
Intersession (Six Weeks)
Wine and Food Seminar
Senior Year (30 Weeks)
First Semester Second Semester
Financial Management Food and Culture ** or Professional Food Writing ** or World Literature ** or Business Planning ** or Field Experience and Action Plan *** or Advanced Concepts in Nutrition ** or Wines and Spirits Management ** or Fiction into Film ** Senior Thesis: Culinary Arts *** Restaurant Operations History and Culture of Asia
French III, Italian III, or Spanish III Ethics Managing Quality for the Future
History & Cultures of the Americas French IV, Italian IV, or Spanish IV
Human Resource Management
* Students who demonstrate competency in math and writing at orientation, or who submit qualifying SAT scores, will test out of Block A.
** Choice based on schedule and availability
*** Enrollment only by permission of the associate dean for liberal arts and the instructor of the course

( NC) = Non-Credit

 
 
 
 
 
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