General Education: |
Credits |
| |
Written Communications |
6 |
| |
Math (MTH 107 or higher) |
3 |
| |
Natural Science |
4 |
| |
Social Science |
3 |
| |
Arts and Humanities |
3 |
| |
Additional General Education |
3 |
| |
Total General Education |
22 |
| Program Courses: |
|
| CUL-107 |
Culinary Arts |
4 |
| CUL-122 |
Techniques and Traditions |
4 |
| CUL-125 |
Foundations of Professional Baking |
3 |
| CUL-203 |
Garde Manger |
4 |
| CUL-206 |
Italian Traditions and American Regional Cuisine |
4 |
| CUL-211 |
Purchasing and Menu Planning |
3 |
| CUL-216 |
A La Carte |
4 |
| CUL-230 |
Culinary Arts Practicum |
3 |
| FSM-125 |
Food Service Sanitation and Accident Prevention |
3 |
| FSM-215 |
Elementary Nutrition |
2 |
| HOS-110 |
Introduction to Hospitality |
3 |
| |
Culinary Elective |
4 |
| |
|
|
| |
Total Program Course Credits |
41 |
| |
Total Degree Credits |
63 |
