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Program checklist · Culinary Arts (A55150)

Culinary Arts (A55150)

Lenoir Community College · Kinston, NC

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Culinary Arts (A55150)
CIP
12.0503
Catalog edition
2020-2021
Checklist type
degree-program
Identifiers
IPEDS UNITID
198817
CourseShelf checklist
CK_198817_68143c77
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Fall Semester I

6 items
  1. ACA 115
    Success & Study Skills
    As published: “ACA 115”
  2. CUL 110
    Sanitation & Safety
    As published: “CUL 110”
    2
  3. CUL 140
    Culinary Skills I
    As published: “CUL 140”
    5
  4. HRM 110
    Introduction to Hospitality and Tourism
    As published: “HRM 110”
  5. HRM 124
    Guest Service Management
    As published: “HRM 124”
  6. MAT 110
    Math Measurement & Literacy
    As published: “MAT 110”
    3

Spring Semester I

8 items
  1. CUL 112
    Nutrition for Foodservice
    As published: “CUL 112”
    3
  2. CUL 160
    Baking I
    As published: “CUL 160”
    3
  3. CUL 160A
    Baking I Lab
    As published: “CUL 160A”
  4. CUL 170
    Garde Manger I
    As published: “CUL 170”
    3
  5. CUL 170A
    Garde Manger I Lab
    As published: “CUL 170A”
  6. CUL 240
    Culinary Skills II
    As published: “CUL 240”
    5
  7. CUL 240A
    Culinary Skills II Lab
    As published: “CUL 240A”
  8. ENG 111
    Writing and Inquiry
    As published: “ENG 111”
    3

Summer Semester I

3 items
  1. WBL 111
    Work-Based Learning I
    As published: “WBL 111*”
    1
  2. WBL 121
    Work-Based Learning II
    As published: “WBL 121”
    1
  3. WBL 112
    Work-Based Learning I
    As published: “WBL 112*”
    2

Fall Semester II

10 items
  1. COM 120
    Intro to Interpersonal Communication
    As published: “COM 120”
  2. ENG 112
    Writing/Research in the Disc
    As published: “ENG 112”
    3
  3. ENG 114
    Professional Research & Reporting
    As published: “ENG 114”
  4. CUL 230
    Global Cuisines
    As published: “CUL 230”
    5
  5. CUL 230A
    Global Cuisines Lab
    As published: “CUL 230A”
    1
  6. CUL 270
    Garde Manger II
    As published: “CUL 270”
    3
  7. CUL 270A
    Garde Manger II Lab
    As published: “CUL 270A”
  8. CUL 275
    Catering Cuisine
    As published: “CUL 275”
    5
  9. CUL 280
    Pastry and Confections
    As published: “CUL 280”
  10. CUL 280A
    Pastry and Confections Lab
    As published: “CUL 280A”

Spring Semester II

4 items
  1. BUS 139
    Entrepreneurship I
    As published: “BUS 139”
  2. BUS 230
    Small Business Management
    As published: “BUS 230”
    3
  3. HRM 220
    Cost Control-Food and Beverage
    As published: “HRM 220”
  4. HRM 245
    Human Resource Mgmt-Hosp
    As published: “HRM 245”
    3

Major Electives

20 items
  1. CUL 214
    Wine Appreciation
    As published: “CUL 214”
  2. CUL 275
    Catering Cuisine
    As published: “CUL 275”
    5
  3. CUL 283
    Farm-To-Table
    As published: “CUL 283”
    5
  4. CUL 285
    Competition Fundamentals
    As published: “CUL 285”
  5. HRM 140
    Legal Issues - Hospitality
    As published: “HRM 140”
    3
  6. HRM 210
    Meetings and Event Planning
    As published: “HRM 210”
  7. HRM 230
    Club & Resort Management
    As published: “HRM 230”
  8. HRM 240
    Marketing for Hospitality
    As published: “HRM 240”
  9. HRM 280
    Management Problems-Hospitality
    As published: “HRM 280”
  10. ACC 120
    Prin of Financial Accounting
    As published: “ACC 120”
    4
  11. ACC 149
    Intro to Accounting Spreadsheets
    As published: “ACC 149”
  12. BUS 121
    Business Math
    As published: “BUS 121”
    3
  13. BUS 137
    Principles of Management
    As published: “BUS 137”
    3
  14. BUS 260
    Business Communication
    As published: “BUS 260”
    3
  15. HRM 140
    Legal Issues - Hospitality
    As published: “HRM 140”
    3
  16. HRM 210
    Meetings and Event Planning
    As published: “HRM 210”
  17. HRM 230
    Club & Resort Management
    As published: “HRM 230”
  18. HRM 240
    Marketing for Hospitality
    As published: “HRM 240”
  19. HRM 280
    Management Problems-Hospitality
    As published: “HRM 280”
  20. MKT 223
    Customer Service
    As published: “MKT 223”
Source. Lenoir Community College, catalog 2020-2021 — https://cccti.smartcatalogiq.com/en/2020-2021/college-catalog/programs-of-study-1/culinary-arts/culinary-arts-a55150. Captured page pages/0326.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.