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Program checklist · Culinary Arts (A55150)

Culinary Arts (A55150)

Randolph Community College · Asheboro, 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)
Catalog edition
2020-2021
Checklist type
degree-program
Identifiers
IPEDS UNITID
199421
CourseShelf checklist
CK_199421_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
    ACA 115
    Not resolved to a course
  2. CUL 110
    Sanitation and Safety
    As published: “CUL 110”
  3. CUL 140
    Culinary Skills I
    As published: “CUL 140”
  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
    MAT 110
    Not resolved to a course

Spring Semester I

8 items
  1. CUL 112
    Nutrition for Foodservice
    As published: “CUL 112”
  2. CUL 160
    Baking I
    As published: “CUL 160”
  3. CUL 160A
    Baking I Lab
    As published: “CUL 160A”
  4. CUL 170
    Garde Manger I
    As published: “CUL 170”
  5. CUL 170A
    Garde Manger I Lab
    As published: “CUL 170A”
  6. CUL 240
    Culinary Skills II
    As published: “CUL 240”
  7. CUL 240A
    Culinary Skills II Lab
    As published: “CUL 240A”
  8. ENG 111
    ENG 111
    Not resolved to a course

Summer Semester I

3 items
  1. WBL 111
    WBL 111*
    Not resolved to a course
  2. WBL 121
    WBL 121
    Not resolved to a course
  3. WBL 112
    WBL 112*
    Not resolved to a course

Fall Semester II

10 items
  1. COM 120
    COM 120
    Not resolved to a course
  2. ENG 112
    ENG 112
    Not resolved to a course
  3. ENG 114
    ENG 114
    Not resolved to a course
  4. CUL 230
    Global Cuisines
    As published: “CUL 230”
  5. CUL 230A
    Global Cuisines Lab
    As published: “CUL 230A”
  6. CUL 270
    Garde Manger II
    As published: “CUL 270”
  7. CUL 270A
    Garde Manger II Lab
    As published: “CUL 270A”
  8. CUL 275
    Catering Cuisine
    As published: “CUL 275”
  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
    BUS 139
    Not resolved to a course
  2. BUS 230
    BUS 230
    Not resolved to a course
  3. HRM 220
    Cost Control-Food and Beverage
    As published: “HRM 220”
  4. HRM 245
    Human Resource Management-Hospitality
    As published: “HRM 245”

Major Electives

20 items
  1. CUL 214
    Wine Appreciation
    As published: “CUL 214”
  2. CUL 275
    Catering Cuisine
    As published: “CUL 275”
  3. CUL 283
    Farm-To-Table
    As published: “CUL 283”
  4. CUL 285
    Competition Fundamentals
    As published: “CUL 285”
  5. HRM 140
    Legal Issues-Hospitality
    As published: “HRM 140”
  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
    ACC 120
    Not resolved to a course
  11. ACC 149
    ACC 149
    Not resolved to a course
  12. BUS 121
    BUS 121
    Not resolved to a course
  13. BUS 137
    BUS 137
    Not resolved to a course
  14. BUS 260
    BUS 260
    Not resolved to a course
  15. HRM 140
    Legal Issues-Hospitality
    As published: “HRM 140”
  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
    MKT 223
    Not resolved to a course
Source. Randolph 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.