Typical Course Sequence
Whichever concentration you choose, you will benefit from a comprehensive curriculum that combines career-specific courses with a strong academic framework. General Questions? Call us toll-free at 1.888.90.KENDALL (1.888.905.3632) or email info@kendall.edu.
Typical Course Sequence
| YEAR ONE | |
|---|---|
| Quarter 1 | 17 credits |
| CUL111 Intro to Professional Cookery | 2 |
| CUL112 Intro to Stocks, Sauces and Soups | 2 |
| CUL110 Sanitation | 1 |
| CUL102 American Cuisine: Global Chef Perspective | 2 |
| INT110 Intro to Integrative Studies | 4 |
| CUL136 Menus | 2 |
| BIO150 Humans and Other Living Things* | 4 |
| Quarter 2 | 18 credits |
| CUL127 Breakfast | 2 |
| CUL118 Methods of Cooking | 2 |
| CUL109 Storeroom Operations and Purchasing | 2 |
| CIS190 Principles of Computer Applications | 4 |
| MTH122 Quantitative Literacy | 4 |
| SCI123 Human Nutrition | 4 |
| Quarter 3 | 16 credits |
| CUL125 Quantity Food Production: International Kitchen | 4 |
| CUL145 Intro to Baking and Pastry | 4 |
| ENG111 Composition I | 4 |
| SPN 111 - Spanish I | 4 |
| Quarter 4 | 16 credits |
| CUL244 Garde Manger | 2 |
| CUL246 Fish and Sauce | 2 |
| CUL256 Meat and Sauce | 2 |
| CUL232 Food Service Management | 2 |
| BIO115 Anatomy and Physiology* | 4 |
| ENG112 Composition II | 4 |
| YEAR TWO | |
| Quarter 5 | 15 credits |
| CUL255 or 281 Catering or Symposium | 2 |
| CUL139 Advanced Skills | 2 |
| CUL122 Cost Control | 4 |
| CUL126 Professional Development | 1 |
| COM101 Effective Communication Skills | 4 |
| CUL292 Modern Cuisine: Science of Cooking | 2 |
| Quarter 6 | 16 credits |
| CUL142 Fine Dining Service | 2 |
| CUL249 Fine Dining Restaurant - Lunch or Dinner | 4 |
| CUL296 Quick Serve Restaurant | 2 |
| CUL280 Sustainability | 2 |
| INT210 Intermediate Integrative Studies | 4 |
| CUL318 Vegetarian Cuisine | 2 |
| Quarter 7 | 8 credits |
| CUL206 Internship Practicum | 4 |
| CUL207 Internship Theory | 4 |
| Quarter 8 | 18 credits |
| CUL317 Cuisine of Mediterranean* | 4 |
| CUL316 Cuisine Of Asia* | 4 |
| HOS272 Financial Accounting* | 4 |
| SCI221 Environmental Stewardship Elective | 4 |
| CUL306 Nutritional Foodservice Technology* | 2 |
| Quarter 9 | 16 credits |
| CUL390 Nutritional Cooking* | 2 |
| HOS241 Marketing Principles* | 4 |
| HOS372 Managerial Accounting* | 4 |
| CUL321 Contemporary Pastry Arts* | 2 |
| ENG213 Aesthetic Awareness Elective | 4 |
| YEAR FOUR | |
| Quarter 10 | 17 credits |
| CUL320 Value Added Baking* | 2 |
| SCI223 Advanced Human Nutrition* | 4 |
| PHL219 Ethical Awareness Elective | 4 |
| HOS398 Feasibility Studies* | 4 |
| CAP495 Capstone Project* | 3 |
| Quarter 11 | 19 credits |
| SCI300 - Food Science* | 4 |
| SOC255 - Cultural Literacy Elective | 4 |
| HIS251 - Food History | 4 |
| SCI220 - Science and Culture | 4 |
| CAP496- Capstone Project* | 3 |
| Quarter 12 | 17 credits |
| INT310 Advanced Intergrative Studies | 4 |
| CUL420 Foodservice R&D* | 4 |
| CUL345 Wines, Sprits, Foods | 3 |
| CUL436 Facilities Planning* | 2 |
| HOS311 Legal Issues* | 4 |
| Total Credits | 193 credits |
* Denotes a class that is typically offered every-other quarter.
Courses and sequences are subject to change.
Find information on costs, occupation types, completion rates and median loan debt for this program here.
