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A.O.S. GREYSTONE CURRICULUM CHART

Culinary Arts Curricula Chart A.O.S. Greystone
Freshman Year (First Semester—15 Weeks)
Block A ** Block B Block C Block D Block E
Math Competency Examination Introduction to Gastronomy Meat Identification and Fabrication Skill Development I Skill Development II
Writing Compentency Examination Mathematics Seafood Identification and Fabrication
Product Knowledge
Food Safety
Writing
Freshman Year (Second Semester—15 Weeks)
Block F Block G Block H Block I Block J
Skill Development III Cuisines of the Americas Cuisines of Asia Lunch Cookery Garde Manger
Writing Examination Costing Examination Breakfast Cookery Culinary Practical Examination
Externship Prep Seminar 1 † Externship Prep Seminar 2 †
Introduction to Interpersonal Communication
EXTERNSHIP—18-21 WEEKS*
Externship
Sophomore Year (First Semester—15 Weeks)
Block K Block L Block M Block N
Nutrition Baking and Pastry Skill Development Cuisines of Europe and the Mediterranean Wines and Beverages
Introduction to Management
Menu Development
Controlling Costs and Purchasing Food
Restaurant Law
Sophomore Year (Second Semester—15 Weeks)
Block O Block P Block Q Block R Block S
Banqueting and Catering Italian Cuisine (Wine Spectator Greystone) Introductory Table Service (Wine Spectator Greystone) Advanced Restaurant Cooking (Wine Spectator Greystone) Advanced Table Service (Wine Spectator Greystone)
Costing Examination Nutritional Cooking (Wine Spectator Greystone) Culinary Practical Examination
* Students who can demonstrate knowledge equivalent to that required of students completing externships may have the option of receiving six knowledge-equivalency credits and waiving the externship requirement.

** Students must demonstrate competency in math and writing prior to enrollment or submit qualifying SAT scores (500 or above on math or writing).

† Seminar may be held during a later block depending upon presenter and room availability.