First Semester |
(Fall) |
|
Course Number: |
Course Name: |
Hours: |
HRI 119 |
Applied Nutrition for Food Service |
3 |
HRI 128 ** |
Principles of Baking |
3 |
HRI 158 |
Sanitation and Safety |
3 |
| Total |
|
9 |
Second Semester |
(Spring) |
|
Course Number: |
Course Name: |
Hours: |
HRI 140 |
Fundamentals of Quality for the Hospitality Industry |
3 |
HRI 218 ** |
Fruit, Vegetable and Starch Preparation |
3 |
SOC _ _ _ |
Social Science Elective |
3 |
| Total |
|
9 |
Third Semester |
(Fall) |
|
Course Number: |
Course Name: |
Hours: |
ENG _ _ _ |
English Elective |
3 |
HRI 219 ** |
Stock, soup, and Sauce Preparation |
3 |
ITE 115 |
Introduction to Computer Applications and Concepts |
3 |
| Total |
|
9 |
Fourth Semester |
(Spring) |
|
Course Number: |
Course Name: |
Hours: |
BUS 117 |
Leadership Development |
3 |
HRI 220 ** |
Meat, Seafood and Poultry Preparation |
3 |
HRI 228 |
Food Production Operations |
3 |
| Total |
|
9 |
Total Hours for Culinary Arts Certificate: 39 |
| **These course include lab hours. |
