Culinary Arts Associates: Denver Curriculum

The below courses and their descriptions are provided as examples of the
curriculum and as such are subject to change as necessary.
Enrolled students can access the most up-to-date courses availabe via uconnect.

Lab Series A Term 1, 2, or 3	Lab Series B Term 1, 2, or 3	Academics Term 1, 2, or 3
Stocks, Sauces, and Soups Essentials of Dining Room Traditional European Cuisine Introduction to Baking & Pastry New World Cuisine	Principles of Beverage Service Nutrition and Sensory Analysis Fundamentals of Food Service Production Purchasing and Product Identification Skills of Meat Cutting	English Composition Introduction to Life Science Intro to Career Management Sanitation Management Survey of College Mathematics

Lab Series Term 1, 2, or 3	Academics Term 1, 2, or 3	Internship or Co-Op Term 1, 2, or 3
Garde Manger Classical French Cuisine Advanced Dining Room Procedures International Cuisine Advanced Patisserie/Dessert	Introduction to Menu Planning and Cost Controls Personalized Nutrition Management Foundations of Leadership Studies Communication Skills	Culinary Arts Externship Culinary Arts International Exchange Culinary Arts Cooperative Education