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 (A.S.) 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 4 Credit Hours
FSS 1221L - Food Production II 4 Credit Hours
FSS 1246L - Baking and Pastries I 3 Credit Hours
FSS 2030C - Contemporary Cuisine 3 Credit Hours
FSS 2241L - International and Regional Cuisine 4 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 4 Credit Hours

FSS 1120 - Food and Beverage Purchasing 3 Credit Hours

FSS 1001 - Culinary Techniques 3 Credit Hours

Total Semester Hours: 10