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Curriculum

Graduation requirement:

All students in the Professional Cooking program must have a minimum G.P.A. of 2.0 in discipline courses in order to graduate.

First Semester Credits
ENG 103 Freshman Composition and Literature I (ENG 099, a non-credit course, may be required.)  3
FSA 100 Food Service Sanitation  2
FSA 102 Basic Nutrition  3
FSA 103 Basic Food Preparation  4
BUS 102 Mathematics of Business and Finance  3
Total Credits:  15 
Second Semester  
FSA 104 Quantity Foods: Preparation, Production and Service <OR>
FSA 210 Catering and Advanced Culinary Arts 		 4
FSA 204 Purchasing, Storage and Handling  3
FSA 207 Meal Planning and Equipment Selection  3
BUS 138 Supervision and Management  3
Advance Skills culinary arts elective1  3
Total Credits:  16 
Total Program Credits  31 

Notes:
1Choose any of the following courses for a total of 3 credits FSA 112, 114, 116, 217, 218, 219