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

FOS2201 Food Service Sanitation Management - 3 Credit Hours
FSS1001 Culinary Techniques - 3 Credit Hours
FSS1202L Food Production I - 4 Credit Hours
FSS1221L Food Production II - 4 Credit Hours
FSS1246L Baking and Pastries I - 3 Credit Hours
FSS2030C Contemporary Cuisine - 3 Credit Hours
FSS2241L International and Regional Cuisine - 4 Credit Hours
FSS2500 Food and Beverage Cost Control - 3 Credit Hours
FSS2942 Culinary Internship - 3 Credit Hours
HFT1000 Introduction to Hospitality Management - 3 Credit Hours
FSS2284C Catering, Banquet and Event 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

FOS2201 Food Service Sanitation Management - 3 Credit Hours

HFT1000 Introduction to Hospitality Management - 3 Credit Hours

FSS2500 Food and Beverage Cost Control - 3 Credit Hours

Total Semester Hours: 9

Spring Semester

FSS1202L Food Production I - 4 Credit Hours

FSS2284C Catering, Banquet and Event Management - 3 Credit Hours

FSS1001 Culinary Techniques - 3 Credit Hours

Total Semester Hours: 10