Program Selection > Culinary Management
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Fall Start
Search
| Course Number | Title | Credits | Pre-requisites | Term |
|---|---|---|---|---|
| Year 1 | ||||
| 316-100 | Principles of Food Preparation | 5 |
(316-110 [Minimum Grade: C, Concurrent: Yes])
| Fall 16 Weeks |
| 109-103 | Explore Hospitality | 1 | Fall Term 1 | |
| 316-110 | Applied Food Service Sanitatn | 1 | Fall Term 1 | |
| 801-136 | English Composition I | 3 |
838-101 [Minimum Grade: C, Level: CR, Concurrent: Yes] Or HGPA [Minimum Grade: 0] Or GERL [Minimum Grade: 165] Or (ACTE [Minimum Grade: 17] And ACTR [Minimum Grade: 17]) Or (NGWR [Minimum Grade: 250] And NGRD [Minimum Grade: 248]) Or (CPWR [Minimum Grade: 0] And CPRE [Minimum Grade: 0])
| Fall Term 1 |
| 804-123 | Math with Business Apps | 3 |
(HGPA [Minimum Grade: 0] Or CPMA [Minimum Grade: 0] Or COMN [Minimum Grade: 42] Or ACTM [Minimum Grade: 17] Or A-NS [Minimum Grade: 38] Or ACAR [Minimum Grade: 060] Or NGAR [Minimum Grade: 258] Or NGQR [Minimum Grade: 241] Or ALKS [Minimum Grade: 14] Or GEMT [Minimum Grade: 165] Or 804-169A [Minimum Grade: C] Or 854-752 [Minimum Grade: B-, Level: BS] Or 834-109 [Minimum Grade: C, Concurrent: Yes])
| Fall Term 2 |
| 109-135 | Food/Bvrage/Labor Cost Control | 3 |
804-123 [Minimum Grade: C]
| Spring Term 1 |
| 316-107 | Baking for Culinary Arts | 3 |
(316-100 [Minimum Grade: C, Level: CR] And 316-110 [Minimum Grade: C, Level: CR])
| Spring Term 1 |
| 316-115 | Culinary Nutrition | 2 |
(314-120 [Minimum Grade: C, Level: CR, Concurrent: Yes] Or 316-100 [Minimum Grade: C, Level: CR, Concurrent: Yes])
| Spring Term 1 |
| 890-108 | Employment Success | 1 | Spring Term 1 | |
| 109-125 | Hospitality Law Liability | 3 | Spring Term 2 | |
| 316-101 | Garde Manger | 3 |
(316-100 [Minimum Grade: C, Level: CR] And 316-110 [Minimum Grade: C, Level: CR])
| Spring Term 2 |
| 316-158 | Internship - Culinary | 2 | Summer | |
| Year 2 | ||||
| 317-102 | Menu Planning and Design | 2 | Fall 16 Weeks | |
| 316-102 | Restaurant Cuisine | 5 |
(316-101 [Minimum Grade: C, Level: CR] And 316-110 [Minimum Grade: C, Level: CR] And 316-107 [Minimum Grade: C, Level: CR])
| Fall Term 1 |
| 316-103 | Intrnatnl Regional Cuisine | 5 |
(316-102 [Minimum Grade: C, Concurrent: Yes])
| Fall Term 2 |
| 809-195 | Economics | 3 | Fall Term 2 | |
| 101-105 | Accounting Fundamentals | 3 |
804-123 [Minimum Grade: C, Concurrent: Yes] Or 804-107 [Minimum Grade: C, Concurrent: Yes] Or 804-115 [Minimum Grade: C, Concurrent: Yes] Or 804-116 [Minimum Grade: C, Concurrent: Yes] Or 804-118 [Minimum Grade: C, Concurrent: Yes] Or 804-198 [Minimum Grade: C, Concurrent: Yes] Or (804-195 [Minimum Grade: C, Concurrent: Yes] Or 804-197 [Minimum Grade: C, Concurrent: Yes])
| Spring Term 1 |
| 109-121 | Restaurant Operations Mgmt | 4 |
316-110 [Minimum Grade: C, Concurrent: Yes]
| Spring Term 1 |
| 109-155 | Employee Relation Leadership | 3 | Spring Term 1 | |
| 801-196 | Oral/Interpersonal Comm | 3 | Spring Term 2 | |
| 809-199 | Psychology of Human Relations | 3 | Spring Term 2 | |
Spring Start
Search
| Course Number | Title | Credits | Pre-requisites | Term |
|---|---|---|---|---|
| Year 1 | ||||
| 109-125 | Hospitality Law Liability | 3 | Fall Term 1 | |
| 109-135 | Food/Bvrage/Labor Cost Control | 3 |
804-123 [Minimum Grade: C]
| Fall Term 1 |
| 316-107 | Baking for Culinary Arts | 3 |
(316-100 [Minimum Grade: C, Level: CR] And 316-110 [Minimum Grade: C, Level: CR])
| Fall Term 1 |
| 316-101 | Garde Manger | 3 |
(316-100 [Minimum Grade: C, Level: CR] And 316-110 [Minimum Grade: C, Level: CR])
| Fall Term 2 |
| 801-136 | English Composition I | 3 |
838-101 [Minimum Grade: C, Level: CR, Concurrent: Yes] Or HGPA [Minimum Grade: 0] Or GERL [Minimum Grade: 165] Or (ACTE [Minimum Grade: 17] And ACTR [Minimum Grade: 17]) Or (NGWR [Minimum Grade: 250] And NGRD [Minimum Grade: 248]) Or (CPWR [Minimum Grade: 0] And CPRE [Minimum Grade: 0])
| Fall Term 2 |
| 316-100 | Principles of Food Preparation | 5 |
(316-110 [Minimum Grade: C, Concurrent: Yes])
| Spring 16 Weeks |
| 316-110 | Applied Food Service Sanitatn | 1 | Spring Term 1 | |
| 316-115 | Culinary Nutrition | 2 |
(314-120 [Minimum Grade: C, Level: CR, Concurrent: Yes] Or 316-100 [Minimum Grade: C, Level: CR, Concurrent: Yes])
| Spring Term 1 |
| 109-103 | Explore Hospitality | 1 | Spring Term 2 | |
| 804-123 | Math with Business Apps | 3 |
(HGPA [Minimum Grade: 0] Or CPMA [Minimum Grade: 0] Or COMN [Minimum Grade: 42] Or ACTM [Minimum Grade: 17] Or A-NS [Minimum Grade: 38] Or ACAR [Minimum Grade: 060] Or NGAR [Minimum Grade: 258] Or NGQR [Minimum Grade: 241] Or ALKS [Minimum Grade: 14] Or GEMT [Minimum Grade: 165] Or 804-169A [Minimum Grade: C] Or 854-752 [Minimum Grade: B-, Level: BS] Or 834-109 [Minimum Grade: C, Concurrent: Yes])
| Spring Term 2 |
| 316-158 | Internship - Culinary | 2 | Summer | |
| Year 2 | ||||
| 101-105 | Accounting Fundamentals | 3 |
804-123 [Minimum Grade: C, Concurrent: Yes] Or 804-107 [Minimum Grade: C, Concurrent: Yes] Or 804-115 [Minimum Grade: C, Concurrent: Yes] Or 804-116 [Minimum Grade: C, Concurrent: Yes] Or 804-118 [Minimum Grade: C, Concurrent: Yes] Or 804-198 [Minimum Grade: C, Concurrent: Yes] Or (804-195 [Minimum Grade: C, Concurrent: Yes] Or 804-197 [Minimum Grade: C, Concurrent: Yes])
| Fall Term 1 |
| 109-121 | Restaurant Operations Mgmt | 4 |
316-110 [Minimum Grade: C, Concurrent: Yes]
| Fall Term 1 |
| 109-155 | Employee Relation Leadership | 3 | Fall Term 1 | |
| 801-196 | Oral/Interpersonal Comm | 3 | Fall Term 2 | |
| 809-199 | Psychology of Human Relations | 3 | Fall Term 2 | |
| 317-102 | Menu Planning and Design | 2 | Spring 16 Weeks | |
| 316-102 | Restaurant Cuisine | 5 |
(316-101 [Minimum Grade: C, Level: CR] And 316-110 [Minimum Grade: C, Level: CR] And 316-107 [Minimum Grade: C, Level: CR])
| Spring Term 1 |
| 316-103 | Intrnatnl Regional Cuisine | 5 |
(316-102 [Minimum Grade: C, Concurrent: Yes])
| Spring Term 2 |
| 809-195 | Economics | 3 | Spring Term 2 | |
| 890-108 | Employment Success | 1 | Spring Term 2 | |