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Degree: Associate in Business
Major: CULINARY ARTS TECHNOLOGY (CAT3)
Credit Requirements: 70 semester credit hours
Accredited by the
American Culinary Federation Educational Institute Accrediting
Commission, this program provides quality instruction in all aspects
of the culinary field. Courses offered include a la carte
preparation, baking, management, nutrition, merchandising, menu
planning and other subjects. Hands-on experience is gained through
work in the College’s dining facilities.
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FIRST SEMESTER |
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ENG 155 |
COMMUNICATIONS I |
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3.0 |
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HOS 101 |
PRINCIPLES OF
FOOD PRODUCTION I |
3.0 |
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HOS 140 |
THE HOSPITALITY
INDUSTRY |
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3.0 |
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HOS 155 |
HOSPITALITY
SANITATION |
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3.0 |
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MAT 155 |
CONTEMPORARY
MATHEMATICS |
3.0 |
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15.0 |
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SECOND SEMESTER |
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CPT 101 |
INTRODUCTION TO
COMPUTERS |
3.0 |
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ACC 111 |
ACCOUNTING
CONCEPTS |
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3.0 |
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ENG 160 |
TECHNICAL
COMMUNICATIONS |
3.0 |
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HOS 103 |
NUTRITION |
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3.0 |
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HOS 110 |
FOOD PRODUCTION
MANAGEMENT |
3.0 |
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HOS 120 |
BAKESHOP
PRODUCTION |
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3.0 |
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18.0 |
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THIRD SEMESTER |
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HOS 210 |
SCWE IN CULINARY
ARTS |
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6.0 |
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6.0 |
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FOURTH SEMESTER |
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HOS 201 |
A LA CARTE I |
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3.0 |
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HOS 220 |
ADVANCED
BAKESHOP |
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3.0 |
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HOS 225 |
BUFFET
ORGANIZATION |
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4.0 |
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HOS 235 |
MENU PLANNING |
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3.0 |
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MGT 101 |
PRINCIPLES OF
MANAGEMENT |
3.0 |
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16.0 |
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FIFTH SEMESTER |
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HOS 202 |
A LA CARTE II |
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3.0 |
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HOS 265 |
HOTEL,
RESTAURANT & TRAVEL LAW |
3.0 |
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SPA 155 |
TECHNICAL
SPANISH I |
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3.0 |
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MKT 101 |
MARKETING |
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3.0 |
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PSY 103 |
HUMAN RELATIONS |
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3.0 |
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15.0 |
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TOTAL HOURS 70 |
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