Aug 13, 2020  
2019-2020 Updated Catalog 11.20.2019 
    
2019-2020 Updated Catalog 11.20.2019 [ARCHIVED CATALOG]

Culinary Arts Management Operations (CCC)


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Admission Program of Study Code:  CULM

State CIP Code 0612050401

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: 18


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 Management Operations (CCC) (CULM)
First Year
Fall Semester
FOS 2201 - Food Service Sanitation Management 3 Credit Hours  
HFT 1000 - Introduction to Hospitality Management 3 Credit Hours  
Total Semester Hours:  6
 Spring Semester
FSS 1202L - Food Production I 3 Credit Hours  
  FSS 1001 - Culinary Techniques 3 Credit Hours  
Total Semester Hours:  6
Summer Semester
  FSS 2251 - Food and Beverage Management 3 Credit Hours  
Total Semester Hours:  3
Second Year
Fall Semester
FSS 1221L - Food Production II 3 Credit Hours  
Total Semester Hours: 3
Total Program Hours: 18

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