Culinary Arts Minor
The Culinary Arts minor focuses intensely on developing the foundational culinary skills needed to excel in a career in the hospitality industry with a food and beverage focus. For students committed to a hospitality management pathway, the Culinary Arts Minor is designed to provide foundational techniques to be applied in professional cooking environments. Students will be able to apply fundamental cooking theories and critical skills to develop and evaluate a variety of menu types including nutritional and international concepts.
This minor is offered fully online and on-campus formats.
Program Learning Outcomes (PLOs)
Upon successful completion of this minor, students will be able to:
PLO1: Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.
PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.
PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.
PLO4. Menu Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, mise en place/timing, and menu formats, and apply them in culinary operations.
Program Details:
- Requires 30 QH
- Requires completion of all courses in the minor with a grade of "C" or better
- All courses in the minor may be transferred
Note: The same courses may not be used to satisfy the minor, concentration, and/or program major requirements.
Required Courses
Culinary Arts Minor 30 QH
| CUL 110 | Sanitation | 1 |
| KCUL 111 | Foundations of Professional Cooking I | 5 |
| KCUL 115 | Professional Growth and Development I | 1 |
| KCUL 120 | Nutritional Cooking | 3 |
| KCUL 121 | Foundations of Professional Cooking II | 5 |
| KCUL 125 | Professional Growth and Development II | 1 |
| KCUL 127 | International Cuisine | 5 |
| KCUL 146 | Foodservice Purchasing | 1 |
| KBPA 155 | Social Media | 2 |
| | and two courses listed below | |
| CUL 345 | Wines, Spirits, and Food Affinities | 3 |
| HOS 330 | Special Topics: Diversity In Hospitality | 2 |
| KCUL 161 | Banquets and Catering | 3 |
| | or | |
| KCUL 163 | Catering Management | 3 |