AAS In Culinary and Hospitality
Second Year
Quarter IV
| Course # | Course Title | Credits |
| CUL 200 | Culinary Careers & Contemporary Trends | 1 |
| CUL 255 | PNW Cuisine | 3 |
| ACCT 113 or
BTECH 102 |
Introduction to Accounting I or Introduction to Microsoft Office | 5 |
| CUL 280 | Event and Meeting Coordination | 5 |
| Total Credits | 14 |
Quarter V
| Course # | Course Title | Credits |
| CUL 221 | Advanced Culinary Methods: Meat and Seafood | 6 |
| CUL 275 | Adaptive Cooking: Meeting Dietary Needs | 4 |
| CUL 230 | Advanced Baking/Pastry/Dessert | 4 |
| CUL 225 | Dining Room Essentials | 3 |
| Total Credits | 17 |
Quarter VI
| Course # | Course Title | Credits |
| CUL 265 | International Cuisine | 3 |
| CUL 285 | Essentials of Beverages | 3 |
| CUL 295 | Restaurant Start-Up Simulation | 2 |
| CUL 299 | Restaurant Operation | 5 |
| Total Credits | 13 |