MCC CURRICULUM OVERVIEW
Culinary Arts
CERTIFICATE PROGRAM - Certificate Program
Program Code: HM09
| Distribution Requirements | Credit Hours |
|---|
| FIRST SEMESTER: |  |
| FSA 109 Culinary Arts: Fundamentals of Food Preparation I (grade of C or higher required) | 5 |
| FSA 106 Food Safety and Sanitation (grade of C or higher required) | 1 |
| FSA/BIO 117 Basic Consumer Nutrition | 3 |
| HSP 102 Hospitality Service | 4 |
| FSA OR HSP Program Elective* | 3-4 |
| Total | 16-17 |
| SECOND SEMESTER: | |
| FSA 119 Culinary Arts: Fundamentals of Food Preparation II | 5 |
| FSA 203 Culinary Arts II: Advanced Food Production | 5 |
| HSP 260 Cooperative Education - Hospitality Management | 4 |
| FSA or HSP Program Elective* | 3-4 |
| Total | 17-18 |
| TOTAL CREDITS* | 33-35 |
*Choose any course that is not already required with an FSA or HSP prefix
NOTE: Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.
The online version contains the most current curriculum information as it is amended when updates are approved. View the online catalog at: https://www.monroecc.edu/academics/catalog/