Jan 13, 2025

2014-2015 Catalog

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2014-2015 Catalog [ARCHIVED CATALOG]

Culinary Arts, A.A.S.

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Faculty Advisor: Charles Reeves • 903-856-7000 (creeves@ntcc.edu)

Program Requirements

Core Curriculum Requirements (18 Credit Hours)

Composition: 3 Hours

One course.

ENGL 2311 - Technical and Business Writing 3 credit hours.

Mathematics: 3 Hours

One course.

MATH 1314 - College Algebra 3 credit hours.

Speech: 3 Hours

Choose one course from the following:

SPCH 1315 - Public Speaking 3 credit hours.
SPCH 1321 - Business and Professional Communication 3 credit hours.

Computer Technology: 3 Hours

One course.

BCIS 1305 - Business Computer Applications 3 credit hours.

Language, Philosophy and Culture or Creative Arts Elective: 3 Hours

Choose one course from the following:

ARTS 1301 - Art Appreciation 3 credit hours.
ARTS 1303 - Art History I (Prehistoric to the 14th Century) 3 credit hours.
ARTS 1304 - Art History II (14th Century to the Present) 3 credit hours.
DRAM 1310 - Introduction to Theatre 3 credit hours.
DRAM 2361 - Theatre History I 3 credit hours.
ENGL 2322 - British Literature I 3 credit hours.
ENGL 2323 - British Literature II 3 credit hours.
ENGL 2327 - American Literature I 3 credit hours.
ENGL 2328 - American Literature II 3 credit hours.
ENGL 2332 - World Literature I 3 credit hours.
ENGL 2333 - World Literature II 3 credit hours.
HIST 2321 - World Civilizations I 3 credit hours.
HIST 2322 - World Civilizations II 3 credit hours.
HUMA 1301 - Appreciation of the Humanities: Pre-Classical through Renaissance 3 credit hours.
HUMA 1302 - Appreciation of the Humanities in Modern Times 3 credit hours.
MUSI 1306 - Music Appreciation 3 credit hours.
PHIL 1301 - Introduction to Philosophy 3 credit hours.
PHIL 2306 - Introduction to Ethics 3 credit hours.
SPAN 2311 - Intermediate Spanish I 3 credit hours.

Social and Behavioral Sciences: 3 Hours

One course.

PSYC 2301 - Introduction to Psychology 3 credit hours.

Culinary Arts Concentration (42 Credit Hours)

CHEF 1205 - Safety and Sanitation 2 credit hours. (Fall)
CHEF 1301 - Basic Food Preparation 3 credit hours. (Fall)
CHEF 2301 - Intermediate Food Preparation 3 credit hours. (Fall)
CHEF 1310 - Garde Manger 3 credit hours. (Spring)
CHEF 1341 - American Regional Cuisine 3 credit hours. (Spring)
CHEF 1345 - International Cuisine 3 credit hours. (Spring)
CHEF 2332 - Buffet Theory and Production 3 credit hours. (Fall)
PSTR 1401 - Fundamentals of Baking Four credit hours. (Fall)
PSTR 2431 - Advanced Pastry Shop 4 credit hours. (Fall)
PSTR 1340 - Plated Desserts 3 credit hours. (Fall)
IFWA 1310 - Nutrition and Menu Planning 3 credit hours. (Spring)
RSTO 1204 - Dining Room Services 2 credit hours. (Fall)
RSTO 2307 - Catering 3 credit hours. (Fall)
RSTO 2301 - Principles of Food and Beverage Control 3 credit hours. (Fall)

Other Degree Requirements (3 Credit Hours)

BUSI 1301 - Introduction to Business 3 credit hours. Spring.

Minimum Required - 63 Credit Hours

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