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Curriculum varies based on the degree (A.A.S., A.S., or Technical Certificate) and is subject to change. Curriculum posted are samples; Advisors can help determine sequence of classes.
| GENERAL EDUCATION -- 19 CREDITS | |||
| English Composition | 3 | ||
| Life Skills Elective | 1 | ||
| Intermediate Algebra or Higher | 3 | ||
| Humanities Elective | 3 | ||
| Social/Behavioral Science Elective | 3 | ||
| Life/Physical Sciences Elective | 3 | ||
| Fundamentals of Public Speaking | 3 | ||
| or | |||
| Introduction to Interpersonal Communication | 3 | ||
| PROFESSIONAL / TECHNICAL CORE -- 20 CREDITS | |||
| Sanitation and First Aid | 3 | ||
| Basic Food Theory and Skills | 3 | ||
| Nutrition | 3 | ||
| Human Relations Management | 3 | ||
| Purchasing-Cost Control | 3 | ||
| Menu, Design, and Layout | 2 | ||
| Co-op-Internship | 3 | ||
| CONCENTRATION -- 30 CREDITS | |||
| Soup, Stock and Sauces | 3 | ||
| Introduction to Baking | 3 | ||
| Pantry and Breakfast | 3 | ||
| Meat Fabrication | 3 | ||
| Fish and Seafood | 3 | ||
| Table Service | 3 | ||
| Classical Cuisine | 3 | ||
| Garde Manger | 3 | ||
| Specialized Cuisine | 3 | ||
| or | |||
| Catering Administration | 3 | ||
| Classical Pastries and Chocolates | 3 | ||
| TOTAL CREDITS | 69 | ||
Hospitality Concentrations
Baking & Pastry Arts
Culinary Arts
Event Management
Hotel Management
Restaurant Management