31 Assistant Chef

 FYS 100 First Year Seminar1.0
 HOT 111 Food Preparation I3.0
 HOT 112 Food Preparation II3.0
 HOT 117 Food & Beverage Control3.0
 HOT 119 Elements of Baking3.0
 HOT 131 Math for Food Service Records3.0
 HOT 132 Sanitation Technique Food Serv2.0
 HOT 218 Hum Resour Mgt/HFI3.0
 HOT 238 Dining Room Mgmt & Operation3.0
 HOT 251 Quantitv Foods3.0
 HOT 253 Banquet Mgt Operations3.0
 TAT 121 Intro To Hospitality3.0

Minimum Requirements: 33.0 Credits  2.00 GPA
Detailed curriculum worksheets, including information on acceptable elective courses, as well as a suggested order to take such courses, are available in the Student Development Center, Elston Hall, Room 223.
For more information about our certificate program graduation rates, the median debt of students who have completed certificate programs and other important information, please visit SCCC's Gainful Employment Disclosure Page.
Last Updated: 30-JUL-2014
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