31 Assistant Chef    Effective Fall 2004

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	HOT 111			Food Preparation I	3.0
	HOT 112			Food Preparatn II	3.0
	HOT 117			Food&Bev Contrl I	3.0
	HOT 119			Elements Of Baking	3.0
	HOT 131			Math Food Ser Recd	3.0
	HOT 132			Sanitation Technique Food Serv	2.0
	HOT 218			Hum Resour Mgt/HFI	3.0
	HOT 238			Dining Room Mgmt & Operation	3.0
	HOT 251			Quantitv Foods	3.0
	HOT 253			Banquet Mgt Operations	3.0
	TAT 121			Intro To Hospitality	3.0

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Minimum Requirements: 32.0 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 Last Updated: 13-MAY-2008 Return