| Food Service Specialist |
|
Certificate Program |
|
|
| Students
Name: |
| Total
Required Credits: |
30 |
|
| 2003 - 2004 |
| Course No. |
Description |
Credits |
Req Met |
|
First Year, Fall Semester |
|
|
| CUL 104 |
Food Service Sanitation |
3 |
|
| CUL 105 |
Food Fundamentals |
4 |
|
| HOS 124 |
Hospitality Supervision |
3 |
|
| HOS 201 |
Customer/Employee Relations |
3 |
|
|
Choose three credits from Core I-IV |
3 |
|
|
Semester Total |
16 |
|
|
|
|
|
|
Second Year, Spring Semester |
|
|
| CUL 108 |
Principles of Nutrition |
3 |
|
| CUL 109 |
Dining Room Operations |
3 |
|
| CUL 150 |
Food Production I |
4 |
|
| GEN 100 |
College Success Management |
1 |
|
| HOS 106 |
Purchasing for the Hospitality Industry |
3 |
|
|
Semester Total |
14 |
|
|
|
|
|
|
|
|
|
|
|
|
|
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