For the Culinarian (Certificate) Track, Sous Chef (Diploma) Track and the Associate of Applied Science in Culinary Arts (Degree) Track

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

For the Sous Chef (Diploma) Track and the Associate of Applied Science in Culinary Arts (Degree Track)

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 1/01/2026. 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.