Culinary Arts (CCC)

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Admission Program of Study Code: CULA

State CIP Code 0612050301

Students who successfully complete this certificate may be eligible to receive credits towards the Culinary Management (AS) degree (State CIP Code 1252090101).

Core Courses

FOS 2201 - Food Service Sanitation Management 3 Credit Hours
FSS 1001 - Culinary Techniques 3 Credit Hours
FSS 1120 - Food and Beverage Purchasing 3 Credit Hours
FSS 1202L - Food Production I 3 Credit Hours
FSS 1221L - Food Production II 3 Credit Hours
FSS 1246L - Baking and Pastries I 3 Credit Hours
FSS 2100 - Food Plans and Menu Preparation 3 Credit Hours
FSS 2242L - International and Regional Cuisine 3 Credit Hours
FSS 2251 - Food and Beverage Management 3 Credit Hours
FSS 2500 - Food and Beverage Cost Control 3 Credit Hours
FSS 2942 - Culinary Internship 3 Credit Hours
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

Total Program Credits Required: 36

Suggested Academic Plan

This program admits students in the fall/spring/summer semester(s). Below is a sample academic plan for these students admitted in the identified semester.

Culinary Arts (CCC) (CULA)

First Year

Fall Semester

FOS 2201 - Food Service Sanitation Management 3 Credit Hours

HFT 1000 - Introduction to Hospitality Management 3 Credit Hours

FSS 2500 - Food and Beverage Cost Control 3 Credit Hours

Total Semester Hours: 9

Spring Semester

FSS 1202L - Food Production I 3 Credit Hours

FSS 1120 - Food and Beverage Purchasing 3 Credit Hours

FSS 1001 - Culinary Techniques 3 Credit Hours

FSS 2100 - Food Plans and Menu Preparation 3 Credit Hours