Culinary Arts: Food Service
 
Students must complete the curriculum described below:
Recommended Course Sequence
First Semester
HCM186Culinary Foundations I 3.0
HCM111Principles of Baking I 2.0
HCM191Quantity Food Production I Lab 4.0
HCM113Culinary Baking 1.0
HCM100Sanitation and Safety 2.0
HCM200Dining Service 2.0
MAT711Business and Financial Mathematics 3.0
  Credits 17.0
Second Semester
HCM187Culinary Foundations II 3.0
HCM112Principles of Baking II 2.0
HCM192Quantity Food Production II Lab 4.0
HCM121Culinary Baking II 1.0
MGT195Workplace Empowerment 3.0
Communications Requirement (ENG 105 or 110) 3.0
  Credits 16.0
Summer
HCM512Culinary Internship OR
HCM517Baking Internship 2.0
  Credits 2.0

  35.0  Total Semester Hours Required
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