|
Core of Common Knowledge (15/16) |
| ENGL 1010 |
English
Composition I (3) |
|
HUM and/or Fine Arts |
See bulletin for listing (3) |
|
Nat SCI/MATH |
See bulletin for listing (3/4) |
|
SOC BEH SCI |
See bulletin for listing (3) |
|
COMM 1010 |
Fundamentals of Public Speaking (3) |
|
Concentration Requirements (33) |
| CA 2000 |
Introduction
to the Culinary Operation (3) |
| CA
2100 |
Sanitation
and Safety (3) |
| CA 2200 |
Nutrition
and Menu Planning (3) |
| CA 2300 |
Culinary
Food Preparation (3) |
| CA 2400 |
Food and
Beverage Management (3) |
| CA 2410 |
Dining Room
Service (3) |
| CA 2420 |
Catering
and Banquet Management (3) |
| CA
2510 |
Human
Relation/Management (3) |
| CA 2520 |
Garden
Manager (3) |
| CA 2530 |
Purchasing
and Receiving (3) |
| CA 2800 |
International
Food Preparation (3) |
| CA 2900 |
Field Study
in the Culinary Operation (3) |
|
Guided Electives (9) |
| CA 2500 |
Culinary
Baking (3) |
| CA 2600 |
Bar Service
(3) |
| CA 2700 |
Bar
Management (3) |
| CA 2710 |
Meat
Cutting and Processing (3) |
| FS 2500 |
Decoration
and Design (3) |
| FS 2200 |
Gourmet
Foods (3) |
| FS 2980 |
Culinary
Skills (3) |
|
Elective (3) |
| Selected
from appropriate courses in the College of Arts and
Sciences, School of Business,
School of Education
or College of Graduate
and Professional Programs. Students planning to
pursue a baccalaureate degree should generally select the
electives required to fulfill the liberal arts core. |
|
Total Hours Required (60/61) |
