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Curriculum

Standard Curriculum for Culinary Arts

Business Core    
Course Title  Credits
ACCT 211 Principles of Accouting 3
FIN 201 Principles of Finance 3
HOSP 205 Intro to Finance 3
MGMT 120 Intro to Business & Technology Skills  3
MGMT 303 Entrepreneurship  3
MKTG 306 Fundamentals of Marketing 3
   Total   18 
     
Culinary Arts Courses    
Course Title Credits
CA 102 Breakfast Cookery 3
CA 106 Skills I: Basic Food Prep 4
CA 108 Skills II: Interm Food Prep 4
CA 112 Culinary Math & Purchasing, Receiving 3
CA 198 Baking Theory 1
CA 199 Fundamentals of Baking 5
CA 201 Skills III: Adv Food Prep 4
CA 206 Food Science/Gastronomy 2
CA 207 Dining Room Service/Bar & Beverage 3
CA 210 American Regional Cuisine 3
CA 213 World Cuisine 3
CA 215 Banquets, Catering, & Buffet Prep 1
CA 216 Restaurant Management  2
CA 217 Menu Plannning 1
CA 235 Practicum 6
CA 302 Advanced Baking & Pastries  4
CA 314 Escoffier/French Skills & Techniques 3
CA 320 Healthy Cooking Techniques 3
CA 335 Practicum II 6
CA 399 Classical Patisserie 3
CA 425  Senior Practical Capstone 3
CA 450 Senior Capstone 3
  Total  70 

The University of Charleston is working with the directors of each of these programs to review the current curriculum. The University reserves the right to make changes in the course sequence and content during the curricular review during the Spring 2013 semester. The student will be notified of these changes in a timely manner. 

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