MCC CURRICULUM OVERVIEW

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/