MCC CURRICULUM OVERVIEW
CULINARY ARTS
CERTIFICATE PROGRAM - Certificate Program
Program Code: HM09
Distribution Requirements | Credit Hours |
FIRST SEMESTER: 16 Credit Hours |  |
FSA 109 Culinary Arts: Fundamentals of Food Preparation I | 5 |
FSA 106 Food Safety and Sanitation | 1 |
FSA/BIO 117 Basic Consumer Nutrition | 3 |
HSP 102 Hospitality Service | 4 |
FSA 221 Cost Control | 3 |
Total | 16 |
SECOND SEMESTER: 17 Credit Hours |  |
FSA 203 Culinary Arts II: Advanced Food Production | 5 |
FSA 119 Culinary Arts: Fundamentals of Food Preparation II | 5 |
HSP 260 Cooperative Education - Hospitality Management | 4 |
Program Elective* | 3 |
Total | 17 |
TOTAL CREDITS* | 33 |
*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/