33 Culinary Arts

 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 233 Bas Prin Nutrition3.0
 HOT 238 Dining Room Mgmt & Operation3.0
 HOT 251 Quantitv Foods3.0
 HOT 253 Banquet Mgt Operations3.0
 HOT 255 Garde Manger3.0
 HOT 257 Class Cuisine I4.0
 HOT 258 Class Cuisine II4.0
 HOT 259 Amer Baking/Pastry3.0
 HOT 260 Int Baking/Pastry3.0
 HOT 275 Marketing for Hospitality Prof3.0
 TAT 121 Intro To Hospitality3.0
 HOT 114 Food Admin & Menu3.0
and
 HOT 220 Wines of the World3.0
and
 HOT 256 Ad Gar Mgr/Meat Cut3.0
or
 HOT 268 Mod Cul Trends & Techniq3.0
or
 HOT 125 Cakes/Decorating3.0
and
 HOT 225 Comrcial Baking I3.0
and
 HOT 226 Comrcial Baking II3.0
600 Hour/ACF Equipment Appr

Minimum Requirements: 65.0 Credits  2.00 GPA
General Culinary degree - take HOT 114, HOT 220, and HOT 256
Baking Concentration - take HOT 125, HOT 225, and HOT 226.
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: 21-SEP-2014
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