Culinary Arts : Providence 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.

Labs Term 1, 2, or 3	Academics A Term 1, 2, or 3	Academics B Term 1, 2, or 3
Oenology Advanced Buffet Catering A La Carte Restaurant: Europe Special Function Operations Designing Contemporary Plated Desserts	Conversational Spanish I: Specialized Vocabulary Technical Writing Conversational Spanish II General Psychology Introduction to Newswriting Conversational Spanish III Introduction to Food Writing World History to 1500 World History Since 1500 American Government Environmental Science Biochemistry: Chemistry of Life Food Microbiology Logic: Critical Thinking	Culture and Food Food Science Food Service Financial Systems

Labs Term 1, 2, or 3	Academics Term 1, 2, or 3	Co-Op Term 1, 2, or 3
Foods of the World Foods of Asia and the Orient Food Service Technology & Design Dining Service Supervision Career Management Capstone American Cuisine: Today	Executive Chef Supervisory Development Technical Writing Advanced Culinary Arts Career Cooperative Education Food in Film and Literature Introduction to Newswriting Ethics of Business Leadership Introduction to Food Writing World History to 1500 World History Since 1500 American Government Environmental Science Biochemistry: Chemistry of Life Food Microbiology Logic: Critical Thinking	Advanced Culinary Arts Career Cooperative Education Sommelier Training, Germany Cuisines and Wines of France Pan Asian Cuisine