Culinary Arts - Culinary Sales and Marketing, Associate in Applied Science Degree
This is an archived copy of the 2020-2021 catalog. To access the most recent version of the catalog, please visit https://catalog.nmc.edu.
NMC Code 129
The Culinary Sales and Marketing program will prepare students for food sales, marketing, and procurement positions within the food industry. If you are interested in a sales career within in the food service industry, the more you know about the products you sell and to whom you are selling to, the better prepared you will be. By combining an education in food preparation with business courses, this program will position you one step ahead of the competition.
Note: Admission to the Culinary Arts program requires placement into MTH 08 Pre-Algebra or higher and placement into ENG 99 Intro to College Writing/ENG 108 Critical Reading Strategies or higher.
Major Requirements
| Course | Title | Credits |
|---|---|---|
| General Education Requirements | ||
| ENG 111 | English Composition | 4 |
| BUS 231 | Professional Communications | 3-4 |
| or ENG 112 | English Composition | |
| Any Group 1 Humanities course | 3 | |
| Math Competency 1 | ||
| Any Group 1 Science course with a lab | 4 | |
| ECO 202 | Principles of Microeconomics | 3 |
| Occupational Specialty Requirements | ||
| BUS 105 | Business Math | 3 |
| CUL 110 | Safety and Sanitation | 2 |
| CUL 111 | Professional Cookery | 5 |
| CUL 118 | Introduction to Baking | 4 |
| CUL 190 | Culinary Internship | 2 |
| CUL 211 | Menu Planning and Purchasing | 3 |
| CUL 213 | World Cuisine | 5 |
| CUL 215 | Garde Manger | 4 |
| CUL 295 | Contemporary Service & Cuisine | 12 |
| MKT 201 | Principles of Marketing | 3 |
| Total Credits | 60-61 | |
| 1 | Placement into MTH 111 Intermediate Algebra or higher, or completion of MTH 23 Beginning Algebra |
| Year 1 | ||
|---|---|---|
| Fall | Credits | |
| CUL 110 | Safety and Sanitation | 2 |
| CUL 111 | Professional Cookery | 5 |
| CUL 118 | Introduction to Baking | 4 |
| ENG 111 | English Composition | 4 |
| Credits | 15 | |
| Spring | ||
| CUL 211 | Menu Planning and Purchasing | 3 |
| CUL 213 | World Cuisine | 5 |
| BUS 231 or ENG 112 |
Professional Communications or English Composition |
3-4 |
| ECO 202 | Principles of Microeconomics | 3 |
| Credits | 14-15 | |
| Year 2 | ||
| Fall | ||
| CUL 295 | Contemporary Service & Cuisine | 12 |
| BUS 105 | Business Math | 3 |
| Credits | 15 | |
| Spring | ||
| CUL 215 | Garde Manger | 4 |
| Humanities Elective | 3 | |
| MKT 201 | Principles of Marketing | 3 |
| Science w/lab | 4 | |
| Credits | 14 | |
| Summer | ||
| CUL 190 | Culinary Internship | 2 |
| Credits | 2 | |
| Total Credits | 60-61 | |
Program Notes
Mathematics requirement: Completion of MTH 23 Beginning Algebra or Placement into MTH 111 Intermediate Algebra is required for graduation.
Placement into college level English & MTH 23 Beginning Algebra are required for many culinary classes.
GLCI Lab Courses require work outside of regular class hours.