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
Program Learning Outcomes are what we expect each student will learn while earning a degree or certificate. Meeting these learning outcomes is how we assess our performance as a college. Our learning outcomes support both important career skills and future success as a student.
Upon completing the Culinary Arts - Vail Valley (AAS) program, CMC students will be able to:
- Demonstrate knowledge and skills required to produce delicious, wholesome food.
- Develop knowledge of classic and contemporary cooking and baking techniques representing a variety of cooking styles.
- Identify professional practices, communications, organizations and career opportunities and goals in culinary arts.
- Demonstrate professionalism and teamwork in producing a wide variety of classical and contemporary dishes.
- Identify cost-effective techniques for enhancing the sustainability of foodservice operations through facility design, operational practices, menu development, procurement, production and waste management.
Colorado Mountain College Culinary Arts - Vail Valley is a State of Colorado approved Career & Technical Education program.
