| Culinary Arts |
| Associate
in Applied Science |
| Students
Name: |
| Total
Required Credits: |
68 |
|
|
2002-2003
|
| Required
Program Courses: ( 45 credits
) |
|
|
| Course No. |
Description |
Credits |
Req Met |
| CUL 104 |
Food Service Sanitation |
3 |
|
| CUL 105 |
Food Fundamentals |
4 |
|
| CUL 108 |
Principles of Nutrition |
3 |
|
| CUL 109 |
Dining Room Operations |
3 |
|
| CUL 120 |
Menu Planning and Management |
3 |
|
| CUL 150 |
Food Production I |
4 |
|
| CUL 215 |
Food Production II |
4 |
|
| CUL 220 |
Hotel and Restaurant Baking and Pastries |
3 |
|
| CUL 290 |
Culinary Internship |
3 |
|
| HOS 106 |
Purchasing for the Hospitality Industry |
3 |
|
| HOS 124 |
Hospitality Supervision |
3 |
|
| HOS 201 |
Customer Employee Relations |
3 |
|
| HOS 202 |
Beverage Management |
3 |
|
| HOS 220 |
Operational Cost Controls |
3 |
|
| HOS 221 |
Hospitality Computer Applications |
3 |
|
|
|
|
|
|
|
|
|
|
Total: |
45 |
|
| Electives:
( choose 1 credit ) |
|
|
| CIS 100 |
Basic Keyboarding |
1 |
|
| CIS 146 |
Presentation Graphics |
1 |
|
| ECO 117 |
Introduction to Financial Markets |
1 |
|
|
|
|
|
|
Total: |
1 |
|
| Required
General Education: ( 16 credits ) |
|
|
| ENG 101 |
College Composition |
3 |
|
| ENG 212 |
Business Communications |
3 |
|
| GEN 100 |
College Success Management |
1 |
|
| MAT 110 |
Topics in Career Math |
3 |
|
| ACC 111 |
Accounting I |
3 |
|
| PSY 101 |
Introduction to Psychology |
3 |
|
|
|
|
|
|
|
|
|
|
Total: |
16 |
|
| Elective
General Education: ( 6 credits ) |
|
|
| Choose
3 credits in General Education Core II |
3 |
|
| Choose
3 credits in General Education Core IV |
3 |
|
|
|
|
|
|
Total: |
6 |
|
| Substitutions |
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