Curriculum

Culinary Management (A.A.S.)

First Year Credits
ENG 103 -104 Freshman Composition and Literature I and  II  
6
CIS 100 Information and Computer Literacy
3
FSA 100 Food Service Sanitation 2
NTR 104 Contemporary Nutrition
3
FSA 103 Basic Food Preparation 4
FSA 104 Restaurant Operations 4
FSA Specialization Elective(s)1 2
Liberal Arts Elective 3
BUS 102 Mathematics of Business and Finance 3
Physical Education Elective 1
Total Credits: 31
Second Year Credits
FSA 201 Hospitality Management 3
FSA 202 Food Service Cost Controls 3
FSA 204 Purchasing, Storage and Handling 3
FSA 207 Menu Planning and Equipment Selection 3
FSA 210 Catering and Advanced Culinary Arts 4
FSA Specialization Elective1 1
BUS 105 Financial Accounting 3
Science Elective 3-4
Liberal Arts Electives 6
General Elective 3
Total Credits: 32-33
Total Program Credits: 63-64

Notes:

1. Culinary Management electives may be chosen from the following for a total of 3 credits: FSA 112, 114, 116, 217, 218, 219, or 220.

Food Service/Institutional Management (A.A.S.)

First Year Credits
ENG 103 -104 Freshman Composition and Literature I and  II  
6
CIS 100 Information and Computer Literacy 3
FSA 100 Food Service Sanitation 2
NTR 104 Contemporary Nutrition
3
FSA 103 Basic Food Preparation 4
FSA 104 Restaurant Operations 4
Specialization Elective1 3-4
BUS 102 Mathematics of Business and Finance 3
Liberal Arts Elective 3
Physical Education Elective 1
Total Credits: 32-33
Second Year Credits
FSA 201 Hospitality Management 3
FSA 202 Food Service Cost Controls 3
FSA 204 Purchasing, Storage and Handling 3
NTR 206 Diet Therapy 3
FSA 207 Menu Planning and Equipment Selection 3
BUS 105 Financial Accounting 3
Liberal Arts Electives 6
Science Elective 3-4
General Elective 3
Total Credits: 30-31
Total Program Credits: 62-64

Notes:

1. Food Service/Institutional Management electives may be chosen from the following: BUS 243, ECO 203, FSA 210, HTL 234, any Modern Language, any 200 level Psychology, or any 200 level Sociology.

Hotel Management (A.A.S.)

First Year Credits
ENG 103 -104 Freshman Composition and Literature I and  II  
6
CIS 100 Information and Computer Literacy 3
FSA 100 Food Service Sanitation 2
NTR 104 Contemporary Nutrition
3
FSA 103 Basic Food Preparation 4
FSA 104 Restaurant Operations 4
HTL 230 Housekeeping and Properties Management 3
BUS 102 Mathematics of Business and Finance 3
Liberal Arts Elective 3
Physical Education Elective 1
Total Credits: 32
Second Year Credits
FSA 201 Hospitality Management 3
HTL 232 Front Office Management 3
HTL 234 Meeting Management Planning 3
Specialization Elective1
3-4
BUS 105 Financial Accounting 3
BUS 106 Managerial Accounting 3
Liberal Arts Electives 6
Science Elective 3-4
General Elective 3
Total Credits: 30-32
Total Program Credits: 62-64

Notes:

1. Hotel Management electives may be chosen from: BUS 121, BUS 203, BUS 212, BUS 243ECO 203, FSA 210, any Modern Language, any 200 level Psychology, or any 200 level Sociology.

Restaurant Management (A.A.S.)

First Year Credits
ENG 103 -104 Freshman Composition and Literature I and II  
6
CIS 100 Information and Computer Literacy 3
FSA 100 Food Service Sanitation 2
NTR 104 Contemporary Nutrition
3
FSA 103 Basic Food Preparation 4
FSA 104 Restaurant Operations 4
Specialization Elective1 3
BUS 102 Mathematics of Business and Finance 3
Liberal Arts Elective 3
Physical Education Elective 1
Total Credits: 32
Second Year Credits
FSA 201 Hospitality Management 3
FSA 202 Food Service Cost Controls 3
FSA 204 Purchasing, Storage and Handling 3
FSA 207 Menu Planning and Equipment Selection 3
FSA 210 Catering and Advanced Culinary Arts 4
BUS 105 Financial Accounting 3
Liberal Arts Electives 6
Science Elective 3-4
General Elective 3
Total Credits: 31-32
Total Program Credits: 63-64

Notes:

1. Restaurant Management electives may be chosen from: BUS 121, BUS 243ECO 203, FSA 112*, 114*, 116*, 217*, 218*, 219*, 220 *, HTL 234, any Modern Language, any 200 level Psychology, or any 200 level Sociology. (* Taken together for a 3-credit total).