Academic Year One #
Quarter 1 Credits Course
CUL 1010 6 Culinary Foundation I
CUL 1011 3 Sanitation and Safety
CUL 1012 3 Introduction to Food Service
Total 12 credits – Tuition – $2040; Fees – $1000.
Quarter 2 Credits Course
CUL 1020 6 Culinary Foundation II
ENG 1032 3 Composition I – Hospitality Icons
HOS 1022 3 Nutrition/Allergens
Total 12 credits – Tuition – $2040; Fees – $50.
Quarter 3 Credits Course
CUL 1030 6 Culinarian I (Prerequisite: CUL 1010, CUL 1020)
MAT 1031 3 Fundamentals of Math – Purchasing and Receiving
CUL 1021 3 Food Preparation Theory I
Total 12 credits – Tuition – $2040; Fees – $50.
Quarter 4 Credits Course
CUL 1040 6 Culinarian II (Prerequisite: CUL 1010, CUL 1020)
ENG 1061 3 Composition II – Supervisory Management Theories (Prerequisite: ENG 1032)
HUM 1052 3 Humanities and Culture – Service Culture in Hospitality (Prerequisite: ENG 1032)
Total 12 credits – Tuition – $2040; Fees – $50.
1st Year ACF Exams ACF – Certified Fundamental Cook Practical and Written Exam for Certification.
ACF – Certified Culinarian Practical and Written Exam for Certification.
1st Year Total Credits: 48 – Tuition – $8160. Fees – $1150. ($9310.).
Academic Year Two #
Quarter 1 Credits Course
CUL 2050 6 Sous Chef I (Prerequisite: CUL 1030, CUL 1040)
CUL 2051 3 Food Preparation Theory II (Prerequisite: CUL 1021)
CUL 2052 1 ACF Practical Exam Preparation (Prerequisite: CUL 1040)
HIS 2053 3 World Civilizations I – Food Systems Development and Culture (Prerequisite: ENG 1032)
Total 13 credits – Tuition – $2210; Fees – $550.
Quarter 2 Credits Course
CUL 2060 6 Sous Chef II (Prerequisite: CUL 1030, CUL 1040)
CUL 2061 3 Garde Manger Theory
ENG 2062 3 Professional Communication
Total 12 credits – Tuition – $2040; Fees – $50.
Quarter 3 Credits Course
CUL 2070 6 Sous Chef III (Prerequisite: CUL 1030, CUL 1040)
CUL 2081 3 Baking Fundamentals Theory
CUL 2072 3 Food Cost Accounting (Prerequisite MAT 1031)
Total 12 credits – Tuition – $2040; Fees – $50.
Quarter 4 Credits Course
CUL 2080 6 Sous Chef IV (Prerequisite: CUL 1030, CUL 1040)
HOS 2071 3 Menu Planning
CUL 2082 3 Pastry Fundamentals Theory
Total 12 credits – Tuition – $2040; Fees – $50.
2nd Year ACF Exams ACF – Certified Sous Chef Practical and Written Exam for Certification
2nd Year Total Credits: 49 – Tuition – $8330. Fees – $700 ($9030).
Total Quarter Credits: 97
**Total TUITION and Fees = $18,340.
*Estimated
**Tuition stated supersedes any tuition and fees listed in DIG catalog or documents prior to 1/01/2024. The amounts listed above include costs for the entire program (not including textbooks not to exceed $100.00), assuming normal time to completion. Tuition stated does not include possible scholarships and adjustments made for transfer/experiential credits.
