Jul 22, 2024  
2022-2023 Catalog 
    
2022-2023 Catalog [ARCHIVED CATALOG]

Culinary Arts Management Operations (CCC)


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: 20


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 4 Credit Hours  
FSS 1001 - Culinary Techniques 3 Credit Hours  
Total Semester Hours:  7
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  
Total Semester Hours: 4
Total Program Hours: 20