Mar 28, 2024  
2022-2023 Catalog 
    
2022-2023 Catalog [ARCHIVED CATALOG]

Culinary Arts (CCC)


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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 4 Credit Hours  
FSS 1120 - Food and Beverage Purchasing 3 Credit Hours  
FSS 1001 - Culinary Techniques 3 Credit Hours  
Total Semester Hours:  10
Summer Semester
FSS 1246L - Baking and Pastries I 3 Credit Hours  
Total Semester Hours:  3
Second Year
Fall Semester
FSS 1221L - Food Production II 4 Credit Hours  
FSS 2030C - Contemporary Cuisine 3 Credit Hours  
Total Semester Hours: 7
Spring Semester
FSS 2942 - Culinary Internship 3 Credit Hours  
FSS 2241L - International and Regional Cuisine 4 Credit Hours  
Total Semester Hours: 7
Total Program Hours: 36

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