| Student ID:__________________________ Student Name:_______________________ Adviser Name:_______________________ | Catalog: 2010-2012 Undergraduate Catalog Program: Culinary Arts Management Major Minimum Credits Required:__________________ | |||
Culinary Arts Management Major |
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Degree Requirements | ||||
English Composition - Total Credits: 6 | ||||
| Course Name | Term Taken | Grade | Gen Ed | |
|---|---|---|---|---|
| ENG 101 - Composition I | ||||
| ENG 102 - Composition II | ||||
English Literature - Total Credits: 3 | ||||
| Course Name | Term Taken | Grade | Gen Ed | |
| ENG 231 - World Literature I | ||||
| ENG 232 - World Literature II | ||||
Constitutions - Total Credits: 4 | ||||
| Course Name | Term Taken | Grade | Gen Ed | |
| HIST 100 - Historical Issues and Contemporary Society | ||||
or | ||||
| PSC 101 - Introduction to American Politics | ||||
Mathematics - Total Credits: 3 | ||||
| Course Name | Term Taken | Grade | Gen Ed | |
| MATH 124 - College Algebra | ||||
Distribution Requirement Social Science | ||||
| Course Name | Term Taken | Grade | Gen Ed | |
Humanities and Fine Arts - Total Credits: 9 | ||||
| COM 101 - Oral Communication | ||||
Any Humanities elective Any Fine Arts elective
Life and Physical Sciences and Analytical Thinking - Total Credits: 10 | ||||
| CHEM 110 - Chemistry for the Health Sciences I | ||||
| NUTR 121 - Human Nutrition | ||||
| PHIL 102 - Critical Thinking and Reasoning | ||||
Multicultural and International(see notes below) | ||||
Additional Degree Requirements | ||||
| Course Name | Term Taken | Grade | Gen Ed | |
Social Science - Total Credits: 3 | ||||
| PSY 101 - General Psychology | ||||
or | ||||
| SOC 101 - Principles of Sociology | ||||
Business Core Requirements - Total Credits: 12 | ||||
| ECON 261 - Principles of Statistics I | ||||
| ||||
| IS 101 - Introduction to Information Systems | ||||
or | ||||
| HMD 225 - Basic Computer Applications for Hospitality Managers | ||||
or | ||||
| HMD 226 - Industry Computer Applications for Hospitality & Tourism | ||||
or | ||||
| CS 115 - Introduction to Computers | ||||
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| ECON 102 - Principles of Microeconomics | ||||
| ENG 407A - Fundamentals of Business Writing | ||||
Culinary Arts Required Courses - Total Credits: 43 | ||||
| FAB 101 - Food Service Sanitation I | ||||
| FAB 159 - Food Service Operations Fundamentals | ||||
| FAB 160 - Hospitality Purchasing | ||||
| FAB 295 - Work Experience in Food and Beverage Industry | ||||
| FAB 361 - Principles of Food Science | ||||
| FAB 450 - Food and Beverage Internship I | ||||
| FAB 451 - Food and Beverage Internship II | ||||
| FAB 461 - Food and Beverage Cost Control | ||||
| FAB 465 - Beverage Management | ||||
| FAB 467 - Quantity Food Management | ||||
| HMD 101 - Introduction to the Hospitality Industry | ||||
| HMD 259 - Human Resources Management in the Hospitality Industry | ||||
| HMD 395/395D - Facilities Management | ||||
| HMD 402 - Employment Law in the Hospitality Industry | ||||
| TCA 221 - Hospitality Accounting I | ||||
| TCA 321 - Hospitality Accounting II | ||||
| TCA 380 - Hospitality Marketing I | ||||
CSN Courses - Total Credits 19 FAB 112 CUL 110 CUL 125 CUL 130 CUL 225 CUL 250
Major Upper Division (300/400 level) Electives - Total Credits: 12 | ||||
Total Credits: 124 | ||||
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Notes:
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