AREA OF CONCENTRATION: This program seeks candidates
who are individually motivated and committed to a career in
the food service profession. This program is accredited by the
American Culinary Federation Education Foundation
Accrediting Commission. (ACFEFAC)
ADMISSION REQUIREMENTS
The following requirements must be completed:
Application to the college.
Make an appointment for personal interview with the
program director. Out‐of‐state students may delay this
interview but must complete the interview prior to start
of classes.
RETENTION REQUIREMENTS
A student must maintain a grade of “C” in each of the
culinary courses in order to continue in the program. An
overall “C” average is required for program completion.
GENERAL EDUCATION COURSES
CH
+*
ENC1101, English I
3
+
BSC1005, General Biological Science
3
PSY2012 or SYG2000, Psychology/Sociology
3
Humanities
6
All students are required to successfully complete a minimum of six semester hours from Area I, Area II, or Area III. Students must complete ENC 1101 with a minimum grade of "C" before taking Area II and must complete ENC 1102 with a minimum grade of "C" before taking Area III. Some programs may require additional hours in the humanities.
Area I
+
ARH2000, Understanding Visual Arts
+
MUL2010, Understanding Music
+
THE2000, Understanding Theatre
+
ARH2050, Art History I
+
ARH2051, Art History II
+
MUL2110, Survey of Music Literature
+
THE2071, Survey of Film
Area II
(Students must complete ENC 1101 with a minimum grade of
"C" before taking Area II)
* +
PHH2060, Introduction to Classical Philosophy
* +
PHI2002, Introduction to Modern and Contemporary Philosophy
* +
PHI2600, Ethics
* +
PHI2635, Biomedical Ethics
* +
REL2000, Introduction to Religion
* +
REL2121, Introduction to Religion in America
* +
REL2300, Religions of the World
* +
SPN2200, Second-Year Spanish I
Area III
(Students must complete ENC 1102 with a minimum grade of
"C" before taking Area III)
* +
AML2010, Amer. Lit. Through the Civil War
* +
AML2020, Amer. Lit: Reconstruction to Present
* +
AML2600, African-American Literature
* +
ENG2111, Literature and Film
* +
ENL2012, Eng. Lit. Through the 18th Century
* +
ENL2022, Eng. Lit: Romantics to Present
* +
LIT2040, World Drama
* +
LIT2090, Contemporary Literature
* +
LIT2110, World Literature: Ancient Through
Renaissance
* +
LIT2120, World Lit: Enlightenment to Present
* +
LIT2380, Women in Literature
MAJOR COURSES
#
FOS2201, Food Service San. and Safety
2
#
FSS1202C, Basic Food Preparation
3
#
FSS1063C, Food Specialties -Baking
3
#
FSS1002, Introduction to Hospitality OR
GEB1011, Introduction to Business OR
Culinary Elective
3
+#
HFT2840C, Dining Room Operations
3
+#
FSS2224L, Advanced Food Preparation
3
#
FSS1105, Food Purchasing
2
+#
FSS2380, Practicum I - Restaurant
3
+#
FSS2381, Practicum II - Kitchen
3
#
FSS1942, Culinary Externship
1
#
HUN1001, Survey of Nutrition
2
+#
FSS1248L, Food Spec. -Garde Manger I
3
+#
FSS2240L, Food Spec -World Cuisines
3
+#
HFT2264C, Banquet & Convention Mgmt
3
#
FSS2382L, Practical Exam
1
+#
FSS2065L, Food Spec. -Pastry
2
#
HFT1860, Beverage Mgmt
3
+#
QMB1001, College Bus. Math
3
#
FSS2243C, Meat Fabrication
3
TOTAL DEGREE HOURS
64
* Minimum grade of "C" required.
+ Prerequisites required.
# Applies only to A.S. degree, A.A.S. degree, and certificate programs.
