| |
Hours |
|
General
Education Requirements: |
15 |
| Major Core Requirements |
48 |
| |
CA 102 |
Cost and Portion Management |
|
| |
CA 106* |
Applied Food Service Sanitation |
|
| |
CA 112 |
Principles of Food Preparation |
|
| |
CA 114 |
Principles of Food Preparation II |
|
|
CA 115 |
Food Service Purchasing |
|
| |
CA 190 |
Resume & Portfolio Development for Culinary Students (effective Spring 2006) |
|
| |
CA 212 |
Advanced Food and Pastry |
|
| |
CA 213 |
Hospitality Supervision |
|
| |
CA 214 |
Garde Manger |
|
| |
CA 215 |
Nutrition |
|
| |
HOSP 233 |
Management Accounting for the Hospitality Industry |
|
| Major Core Electives (Student must choose 6 credit hours from the following) |
6 |
| |
CA 101 |
History and Fundamentals of Culinary Arts |
|
| |
or |
|
|
| |
CA 103 |
Effective Menu Planning and
Usage |
|
| |
CA 140 |
Work Experience |
|
| |
or |
|
|
| |
CA 150 |
Introduction to Ice Sculpturing |
|
| |
or |
|
|
| |
CA 160 |
Catering |
|
| |
or |
|
|
| |
CA 165 |
Center of the Plate |
|
| |
or |
|
|
| |
CIS 126 |
Microsoft Office |
|
| |
or |
|
|
| |
HOSP 120 |
Hospitality Industry Organization & Management |
|
| |
CA 220 |
Advanced Baking and Pastry |
|
| |
HOSP 250 |
Management of Human Resources in
the Hospitality Industry |
|
| Total Required Hours |
69 |
*Students who possess a current FSSMC permit should seek approval of the department chair to be exempt
from taking CA 106. The student will replace CA 106 with an approved CA/HOSP elective.
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A suggested guide for students planning employment in culinary arts after two years of college.
FIRST YEAR |
| First Semester |
Second Semester |
| CA 102 |
|
3 |
CA 115 |
|
3 |
| CA 112 |
|
7 |
Math/Science elective |
3 |
| CA 106 |
|
3 |
CA 114 |
|
7 |
| CA 190 |
|
2 |
ENG 101 or ENG 130 |
3 |
| |
|
15 |
|
|
16 |
SECOND YEAR |
| CA 212 or CA 220 |
7 |
HOSP 233 |
|
3 |
| CA 213 |
|
3 |
CA 103 |
|
3 |
HOSP 120 or 250 or CIS 126, or
CA 140, or 150, or 160 or 165, |
3 |
CA 214 or CA 216* |
7 |
| Social Science Elective |
3 |
CA 215 |
|
3 |
| CA - HOSP Elective |
3 |
General Education Elective |
3 |
| |
|
19 |
|
|
19 |
| |
|
|
|
|
|
| * With consent of instructor |
| ** Required effective spring 2006 |
Suggested Electives: SOC; PSCI; HIST; ECON; PSYC; GEOG: ANTH; Introduction to Business; Physical
Education; or any Humanities course.
NOTE: Students enrolled in Culinary Arts Food Production courses may be withdrawn immediately if the student's performance is
a detriment to the safe and sanitary handling of equipment, utensils and/or food. |
|
