|
Food Service Specialist Certificate Program |
|
|
2006-2007 |
|
|
|
Curriculum Requirements: 30 credits |
Credits |
Grade |
Semester taken/anticipated |
|
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 |
|
|
|
General Education 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 |
|
|
