Distribution Requirements
| Credit Hours |
FIRST SEMESTER: 18 Credit Hours |
|
FSA 103 Culinary Arts I: Fundamentals of Food Preparation | 5 |
FSA 106 Food Safety and Sanitation | 1 |
FSA 107 Menu Planning | 3 |
FSA 205 Purchasing, Storage and Handling | 3 |
ENGLISH ELECTIVE | 3 |
PSYCHOLOGY ELECTIVE | 3 |
Total | 18 |
SECOND SEMESTER: 17 Credit Hours |
|
FSA 117 Basic Consumer Nutrition | 3 |
ACC 101 Accounting Principles I OR
ACC 110 Fundamentals of Accounting I AND ACC 111 Fundamentals of Accounting II OR
ACC 130 Introductory Accounting and Financial Analysis | 4 |
C E 260 Cooperative Education-Hospitality Management* | 4 |
HSP 201 Hospitality Human Resources Management | 3 |
FSA/GLF/HSP/HTL//TVL ELECTIVE | 3 |
Total | 17 |
TOTAL CREDITS | 35 |
* CE 260 can be taken during the summer
NOTE: Please see Hospitality Management A.A.S. Degree – Food Service and Culinary Arts, for a degree option to the Certificate program.