| Course |
Description |
Weekly Lecture |
Weekly Lab |
Credit Hours |
| First Year |
| Semester I |
| CHEF 1301 |
Basic Food Preparation |
2 |
3 |
3 |
| PSTR 1301 |
Fundamentals of Baking |
2 |
3 |
3 |
| CHEF 2302 |
Saucier |
2 |
3 |
3 |
| CHEF 2001 |
Intermediate Food Preparation |
2 |
3 |
3 |
| CHEF 1305 |
Sanitation and Safety |
3 |
0 |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional |
3 |
0 |
3 |
| Semester II |
| CHEF 1345 |
International Cuisine |
2 |
3 |
3 |
| CHEF 1341 |
American Regional Cuisine |
2 |
3 |
3 |
| CHEF 1302 |
Principles of Healthy Cuisine |
2 |
3 |
3 |
| CHEF 1310 |
Garde Manager |
2 |
3 |
3 |
| HAMG 1324 |
Hospitality Human Resources Management |
3 |
0 |
3 |
| CHEF 1091 |
Special Topics in Culinary |
2 |
0 |
2 |
| Semester III |
| COSC 1401 OR BCIS 1405 |
Microcomputer Applications OR Business Computer Application |
3 |
3 |
4 |
| CHEF 1365 |
Practicum or
Field Experience Class |
0 |
0 |
3 |
| Second Year |
| Semester I |
| ENGL 1301 |
Composition I |
3 |
0 |
3 |
| IFWA 1217 |
Food Production and Planning |
2 |
0 |
2 |
| MTH/SCI X3XX |
Math/Science Core Curriculum |
3 |
0 |
3 |
| HAMG 1321 |
Introduction to the Hospitality Industry |
3 |
0 |
3 |
| PHED X1XX |
Physical Education Elective |
0 |
2 |
1 |
| Semester II |
| HUMA X3XX |
Humanities Core Curriculum |
3 |
0 |
3 |
| SOC/BEH X3XX |
Social Science/Behavioral Science Core Curriculum |
3 |
0 |
3 |
| RSTO 2301 |
Principles of Food and Beverage Cost Control |
3 |
0 |
3 |
| CHEF 1365 |
Practicum or Field Experience Class |
0 |
0 |
3 |
| PHED XX1X |
Physical Education Elective |
0 |
2 |
1 |
| Total Credits Required |
67 |
| Course |
Description |
Weekly Lecture |
Weekly Lab |
Credit Hours |
| Semester I |
| CHEF 1301 |
Basic Food Preparation |
2 |
3 |
3 |
| PSTR 1301 |
Fundamentals of Baking |
2 |
3 |
3 |
| CHEF 2302 |
Saucier |
2 |
3 |
3 |
| CHEF 2001 |
Intermediate Food Preparation |
2 |
3 |
3 |
| CHEF 1305 |
Sanitation and Safety |
3 |
0 |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional |
3 |
0 |
3 |
| Semester II |
| CHEF 1345 |
International Cuisine |
2 |
3 |
3 |
| CHEF 1341 |
American Regional Cuisine |
2 |
3 |
3 |
| CHEF 1302 |
Principles of Healthy Cuisine |
2 |
3 |
3 |
| CHEF 1310 |
Garde Manager |
2 |
3 |
3 |
| HAMG 1324 |
Hospitality Human Resources Management |
3 |
0 |
3 |
| CHEF 1091 |
Special Topics in Culinary |
2 |
0 |
2 |
| Semester III |
| COSC 1401 OR BCIS 1405 |
Microcomputer Applications OR Business Computer Application |
3 |
3 |
4 |
| CHEF 1365 |
Practicum or
Field Experience Class |
0 |
0 |
3 |
| Total Credits Required |
42 |
| Course |
Description |
Weekly Lecture |
Weekly Lab |
Credit Hours |
| Semester I |
| CHEF 1305 |
Sanitation and Safety |
3 |
0 |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional |
3 |
0 |
3 |
| IFWA 1217 |
Food Production and Planning |
2 |
0 |
2 |
| HAMG 1321 |
Introduction to the Hospitality Industry |
3 |
0 |
3 |
| Semester II |
| HAMG 1324 |
Hospitality Human Resources Management |
3 |
0 |
3 |
| CHEF 1291 |
Special Topics in Culinary |
2 |
0 |
2 |
| RSTO 2301 |
Principles of Food & BeverageControls |
3 |
0 |
3 |
| BCIS 1405 OR COSC 1401 |
Business Computer App.OR Microcomputer Applications |
2 |
3 |
3 |
| HAMG 1324 |
Hospitality Human Resources Management |
3 |
3 |
4 |
| Semester III |
| CHEF 1365 |
Practicum or
Field Experience Class |
0 |
0 |
3 |
| Total Credits Required |
26 |
