Food and Beverage Management - Diploma | ECTC

Food and Beverage Management - Diploma

Culinary Arts

Developmental Courses as Needed

Courses Credit Notes
RDG 20/100 3-6  
ENC 90/ENG 100 2-5  
MAT 61 4  

General Education Courses

Courses Credit Notes
Written/Oral Communications, Humanities, or Heritage 3 Or TEC 200
Social/Behavioral Sciences, Natural Sciences, or MAT 105 Business Math or higher-level math course 3 Or WPP 200 or EMF 100

Technical Core Courses

Courses Credit Notes
Digital Literacy 0-3 Or digital literacy exam; required for KCTCS degree
CUL 100 Introduction to Culinary Arts OR
CUL 105 Applied Introduction to Culinary Arts
2 First bi-term
CUL 125 Sanitation and Safety 2 First bi-term
CUL 190 Basic Food Production 4 First bi-term (T/Th)
CUL 195 Basic Baking 4 Second bi-term
CUL 230 Basic Nutrition OR
NFS 101 Human Nutrition and Wellness
3 Second bi-term
CUL 240 Meats, Seafood, and Poultry 4 Fourth bi-term
CUL 250 Garde Manger 4 Second bi-term
CUL 270 Human Relations Management 3 Sixth bi-term
CUL 280 Cost and Control 3 Seventh bi-term
CUL 285 Front of the House OR
CUL 290 Front of the House-Catering
3-4 Fifth bi-term
Prereq: CUL 100/105, 125, 211, 215 & 240 or instructor consent
BAS 160 Introduction to Business 3 Third bi-term
BAS 170 Entrepreneurship AND
BAS 283 Principles of Management
6 Fourth bi-term
BAS 282 Principles of Marketing 3 Fifth bi-term
CUL 298 Culinary Arts Practicum Experience OR
CUL 299 Culinary Arts Cooperative Education Experience
2-3 Seventh bi-term
Prereq: instructor consent

Progression in the Culinary Arts program is contingent upon achievement of a grade of "C" or better in each CUL and NFS course.

For a list of KCTCS general education classes in each category, go to

KCTCS Catalog:  Food and Beverage Management - Diploma