Culinary Management
This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the food and beverage industry. Emphasis is placed on Culinary Management, Culinary Arts, and Chef Apprentice education and training.
Courses
- AMH 2010 — History of the United States to 1877
- AMH 2020 — History of the United States Since 1877
- ARH 1000 — Art Appreciation
- AST 1002 — Astronomy
- BSC 1005 — Survey of Biological Science
- BSC 1010 — Principles of Biology I
- BSC 1085 — Anatomy and Physiology I
- CHM 1045 — General Chemistry I
- FOS 2201 — Food Service Sanitation & Safety
- FSS 1203C — Quantity Food Production I
- FSS 1240C — Classical Cuisine
- FSS 1246C — Baking and Pastries I
- FSS 2204C — Quantity Food Production II
- FSS 2241C — International and Regional Foods
- FSS 2247C — Baking and Pastries II
- FSS 2248C — Garde Manger
- FSS 2251 — Food and Beverage Management
- FSS 2500 — Food and Beverage Cost Control
- GEB 1011 — Introduction to Business
- HFT 1002 — Introduction to Hospitality and Tourism Management
- HUM 1020 — Introduction to Humanities
- HUN 1004 — Healthy Cuisine and Nutrition
- MGF 1130 — Mathematical Thinking
- OCE 1001 — Introduction to Oceanography
- PHI 2010 — Introduction to Philosophy
- PHY 1053C — General Physics I
- SLS 1261 — Student Leadership
- STA 2023 — Introduction to Probability and Statistics I