01/06/2009 Culinary Management 64 credit AAS Effective: Fall 2009
Summer Entry
HFT 2212 Sanitation & Safety 2
FSS 1220C Culinary Techniques 3
FSS 1063C Professional Baking 3
HFT 1860 Bar & Beverage Management 3
Fall
FSS 1000 Intro to Hospitality Industry 3
FSS 2242L International/Regional Cuisine 3
HFT 2451 Cost Control & Purchasing 3
FSS 1308C Dining Room Management Banquet & Russian Service 3
FSS 1222L Culinary Production 3
Spring
FSS 2224L Advanced Culinary Production 3
HFT 2840C Dining Room Management (French Service) 3
FSS 2247C Advanced Baking 3
HFT 2841C Dining Room Management (American Service) 3
Summer
FSS 2248C Garde Manger 3
FSS 2284C Catering, Banquet & Event Management 3
HFT 2211 Hospitality Resource Management 3
HUN 1201 Elements of Nutrition (Cat IV) 3
Fall
Social/Behavioral Science (Cat III) 3
Communications (Cat. I) 3
CGS 1570 Computer Concepts & Applications (Cat. V) 3
Humanities/Fine Arts (Cat. II) 3
FSS 2382C Culinary Management Practical Exam 1
FSS 2941 or FSS 2946 Co-Op or Internship 1
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64
Reading CPT 28-60 requires REA 0001C
Reading CPT 61-82 requires REA 0002C
Reading CPT 83-93 suggests REA 1105C Need to be above CPT 83 for ENC 1101
Sentence CPT 39-68 requires ENC 0001C
Sentence CPT 69-82 requires ENC 0002C
Above CPT 83 for ENC 1101 or LIN 1670
El. Algebra 50-71 requires Mat 0024C Need to be above this for Cat IV (Nutrition)