Nov 26, 2020  
2019-2020 Updated Catalog 11.20.2019 
    
2019-2020 Updated Catalog 11.20.2019 [ARCHIVED CATALOG]

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).

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 
Total Semester Hours:  12
Summer Semester
FSS 1246L - Baking and Pastries I 3 Credit Hours  
  FSS 2251 - Food and Beverage Management 3 Credit Hours  
Total Semester Hours:  6
Second Year
Fall Semester
FSS 1221L - Food Production II 3 Credit Hours  
Total Semester Hours: 3
Spring Semester
FSS 2942 - Culinary Internship 3 Credit Hours  
FSS 2242L - International and Regional Cuisine 3 Credit Hours  
Total Semester Hours: 6
Total Program Hours: 36

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