ANT 210 — ANT 220, HIS 111, HIS 112, HIS 212, HIS 122, HIS 131, HIS 132, POL 110, POL
120, POL 220, PSY 150, PSY 239, PSY 241, PSY 281, SOC 210, SOC 213, SOC 220, SOC 240 Other Required Courses Total credit hours 67 CULINARY ARTS – A55150 The Culinary Arts curriculum provides specific training required to prepare stu - dents to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities. Students will be provided theoretical knowledge/practical application that pro - vide critical competencies to meet industry demands, including environmen - tal stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management. Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be Curriculum Programs available to graduates. With experience, graduates may advance to positions in - cluding sous chef, pastry chef, executive chef, or foodservice manager. Note: Students must pass CUL 110 with a grade of C or better and must pass the ServSafe Food Safety exam with a 70% or better during the course in order to receive credit toward graduation and satisfy the CUL 110 prerequisite for culinary courses. All CUL prefixed courses must be passed with a grade of