Culinary Arts
Course Overview
Prepare for a variety of careers in the culinary arts profession – from small restaurants to large food service facilities – through relevant coursework and experiential education.
Course Structure
Course Structure for Culinary Arts Program
Year 1 (Freshman Year)
Fall Semester:
CULA 102: Introduction to Culinary Arts (3 credits)
NUTR 221CS: Basic Human Nutrition (3 credits)
M 108: Business Mathematics (3 credits)
WRIT 101W: College Writing I (3 credits)
CULA 103: Professional Chef I (4 credits)
CULA 161: Meats and Vegetables (3 credits)
Spring Semester:
CULA 220: Purchasing and Cost Control (2 credits)
CULA 157: Pantry and Garde Manager (3 credits)
CULA 265: Dairy Foods and Culturing (2 credits)
CULA 298: Internship (3 credits)
Choose one or more of the following: (3 credits)
SFBS 296: Practicum: Towne's Harvest (Summer)
HTR 220: Sustainability in the Hospitality Industry (Spring)
Year 2 (Sophomore Year)
Fall Semester:
CULA 104: Professional Chef II (4 credits)
CULA 247: Bar and Beverage Management (3 credits)
CULA 255: Montana Meats and Charcuterie (3 credits)
CULA 123: American Regional Cuisine (3 credits)
COMX 106, COMX 115, or COMX 222: Choose one (3 credits)
Spring Semester:
CULA 165: Baking and Pastry (4 credits)
CULA 131: World Cuisine (3 credits)
CULA 250: Hospitality Supervision and Customer Service (3 credits)
CULA 280: Senior Practicum (3 credits)
Entry Requirement
| Language Requirement | |
|---|---|
| TOEFL-IBT Score (Minimum) | The minimum required test score is 80. |
| IELTS Score (Minimum) | The minimum required test score is 6.5. |