 |
| Culinary Arts |
| Students
Name: |
| Total
Required Credits: |
67 |
|
| 1995-1996 |
| Required
Core Courses |
|
|
| Course No. |
Description |
Credits |
Req Met |
| BUS 111 |
Accounting I |
3 |
|
| CUL 101 |
Intro Culinary Arts |
3 |
|
| CUL 104 |
Sanitation & Safety |
3 |
|
| CUL 105 |
Food Preparation I |
4 |
|
| CUL 108 |
Nutrition&Food Quality |
3 |
|
| CUL 109 |
DiningRoomOperation |
3 |
|
| CUL 110 |
Fd Srv Purch&CstCtrl |
3 |
|
| CUL 120 |
Menu Planning&Mgt |
3 |
|
| CUL 135 |
Intro Franchise Srvc |
3 |
|
| CUL 150 |
Food Preparation II |
4 |
|
| CUL 210 |
Rest Mgt Operations |
4 |
|
| CUL 217 |
Garde Manger |
2 |
|
| CUL 218 |
Haute Cuisine |
2 |
|
| TQM 101 |
Quality Cust Service |
3 |
|
|
|
|
|
|
|
|
|
|
Total: |
43 |
|
| Required
General Education |
|
|
| ENG 101 |
College Composition |
3 |
|
| ENG 121 |
Bus Comm |
3 |
|
| MAT 122 |
College Algebra |
3 |
|
| PSY 101 |
Intro of Psy |
3 |
|
| SPE 101 |
Oral Comm |
3 |
|
|
|
|
|
|
|
|
|
|
Total: |
15 |
|
| Elective
General Education |
|
|
| ENG 112 |
Intro to Lit |
3 |
|
| PHI 101 |
Critical Thinking |
3 |
|
| SOC 101 |
Intro to Soc |
3 |
|
| TQM 120 |
Total Quality Concepts |
3 |
|
|
|
|
|
|
|
|
|
|
Total: |
9 |
|
| Substitutions |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
