Sample Sequence: AS Vegetarian Culinary Arts

YEAR 1

SUMMER

Select 1 course(s):
- RELB125 - Life and Teachings of Jesus (R-1) (3)
- RELT177 - Christian Spirituality (R-1) (3)

FALL

Course(s):

WINTER

Course(s):
Select 1 credit(s):
- VGCA136 - Professional Cooking: Advanced Baking (1)
- VGCA140 - Professional Cooking: Beverages I (Elective) (1)
Select 3 credits from IN-6) Historical Perspectives
Select 2 credits from the following types of courses: electives

YEAR 2

FALL

Course(s):
Select 1 credit(s):
- VGCA121 - Professional Cooking: Fresh and Raw I (1)
- VGCA146 - Professional Cooking: Appetizers I (Elective) (1)
Select 3 credits from IN-7) Natural Science MATH215 - Statistics (IN-4) (3)
Select 3 credits from the following types of courses: Spiritual Development R-2 or R-3
Select 3 credits from the following types of courses: Electives

WINTER

Course(s):
Select 3 credits from IN-8) Human Development
- PSYC128 - Developmental Psychology (IN-8) (3)
- SOCI125 - Introduction to Sociology (IN-8) (3)
Select 6 credits from the following types of courses: Electives

SUMMER

Select 4 credit(s): VGCA293 - Vegetarian Culinary Arts Internship (1 - 4)