33 Culinary Arts    Effective Fall 2000

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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 120			Beverage Management	1.0
	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 233			Bas Prin Nutrition	3.0
	HOT 238			Dining Room Mgmt & Operation	3.0
	HOT 251			Quantitv Foods I	3.0
	HOT 253			Banquet Mgt Operations	3.0
	HOT 255			Garde Manger I	3.0
	HOT 257			Class Cuisine I	4.0
	HOT 258			Class Cuisine II	4.0
	HOT 259			Amer Baking/Pastry	3.0
	HOT 260			Int Baking/Pastry	3.0
	HOT 275			Mktg Adv Sales Hr	3.0
	TAT 121			Intro To Hospitality	3.0
	HOT 114			Food Admin & Menu	3.0
and
	HOT 220			Wines Of The World	3.0
and
	HOT 256			Garde Manger II	3.0
or
	HOT 125			Cakes/Decorating	3.0
and
	HOT 225			Comrcial Baking 1	3.0
and
	HOT 226			Comrcial Baking 2	3.0

600 Hour Work Requirement

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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: 13-MAY-2008 Return