Curriculum and Sample Schedule for the Culinary Arts – Vail Valley Program

You can earn your degree in five or six consecutive semesters. To fully benefit from the sequence of courses, we encouraged you to enter in the fall semester, which starts at end of August. Following is a sample schedule for the program.

The actual courses, days and times will be available at registration.

Term 1, Fall / Year 1

Code Course Cr Hrs
Gen. Ed . Elective (Co. History) 3
if needed, pair with CCR 093
CUA 101 Applied Foodservice Sanitation 2
CUA 121 Introduction to Food Production Principles 1
CUA 122 Introduction to Stocks, Soups and Sauces 1
CUA 123 Introduction to Garde Manger 1
CUA 115 Introduction to Sustainable Cuisine 2
Term 1 Total 10

 

Term 2, Spring / Year 1

Code Course Cr Hrs
MAT 107 Career Math 3
CUA 131 Starches, Pastas, Casseroles & Grain Products 1
CUA 141 Introduction to Baking Principles 1
CUA 142 Basic Yeast-Raised Products & Quick Breads 1
CUA 156 Nutrition for the Hospitality Professional 3
CUA 180 Internship 3
Term 2 Total 12

 

Term 3, Summer / Year 1

Code Course Cr Hrs
CUA 118 Vegetable Preparation 1
CUA 126 Intermediate Soups & Sauces 1
CUA 143 Baking: Cakes, Pies, Pastries & Cookies 1
CUA 253 Advanced Seminar in Sauce 1
CUA 261 Cost Controls 3
CUA 264 Sustainable Foodservice Operations 3
Term 3 Total 10

 

Term 4, Fall / Year 2

Code Course Cr Hrs
CUA 138 Food and Beverage Service 2
CUA 129 Center of the Plate 4
ENG 121 English Composition 3
Term 4 Total 9

 

Term 5, Spring / Year 2

Code Course Cr Hrs
CUA 128 Breakfast Prep and Cookery 1
CUA 180 Internship 3
CUA 242 Intermediate Garde Manger 1
CUA 251 Advanced Garde Manger: Hors d’oeuvre 1
CUA 255 Supervision in the Hospitality Industry 3
Term 5 Total 9

 

Term 6, Summer / Year 2

Code Course Cr Hrs
COM 115 Public Speaking 3
Or
COM 125 Interpersonal Communications
CUA 265 Menu Planning and Purchasing 4
Advised Gen. Ed. Elective 3
Term 6 Total 10

 

Graduation: Associate of Applied Science Degree in Culinary Arts