Other

Culinary Arts (Minor) Other Degree Requirements

Minor

The minor in culinary arts is designed for students pursuing a variety of majors who also have an interest in food and cuisine. The required courses introduce the major cuisines, and develop necessary culinary technical skills and fundamental knowledge of foods and food preparation. Students are able to select elective courses in various cuisines or can explore more theoretical areas of the field through topics including nutrition, mixology, and food photography.

The Culinary Arts (Minor) program contains 5 identified courses across 1 requirement categories. The prerequisite data currently includes 0 known course relationships.

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Requirement Groups

Structured catalog requirement categories, credit thresholds, and nested course rules.

Minor Courses

15 Total Credits

Complete all of the following

Complete all of the following
Complete catalog rule text
Complete:
Credits not specified
- CUL 170: Cooking Basics: Making Your Food Taste Delicious
  3 Credits
- CUL 210: Cooking Healthy and Delicious
  3 Credits
- CUL 260: The Flavors of Global Cuisines
  3 Credits
- CUL 350: Mixology
  3 Credits
- CUL 360: The Art of Food Presentation and Food Photography
  3 Credits

Course Inventory

Known courses in this degree map with credits and prerequisite links from catalog data.

Courses in this degree program with known prerequisite links
Course	Title	Credits	Prerequisites
CUL 170	Cooking Basics: Making Your Food Taste Delicious	3	None listed
CUL 210	Cooking Healthy and Delicious	3	None listed
CUL 260	The Flavors of Global Cuisines	3	None listed
CUL 350	Mixology	3	None listed
CUL 360	The Art of Food Presentation and Food Photography	3	None listed

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