Recommended Course Sequence:

First Semester (Fall)
BUAD 106 Business Mathematics 3
CULA 45 Basic Food Production 5
CULA 50 Sanitation and Safety 2
FSS 25 Nutrition 3
HOSP 10 Introduction to the Hospitality Industry 3

Second Semester (Spring)
CULA 46 Advanced Foods 5
CULA 49 Menu Planning and Cost Analysis 2
CULA 55 Purchasing 2
CULA 60 Beverage Management 2
CULA 94 Culinary Arts Works Site Learning 1
HOSP 40 Human Resource Management in the Hospitality Industry 3

Third Semester (Fall)
CIS 1 Computer Literacy Workshop 3
CULA 65 Dining Room Service 3
CULA 94 Culinary Arts Work Site Learning 1
CULA 161 The Art of Garde Manger 2
CULA 172 Baking 2
HOSP 65 Hospitality Supervision 3

Fourth Semester (Spring)
BUAD 66 Business Communications 3
General Education 12

Associate in Science Degree Requirements
Major 48
Additional General Education 12
TOTAL 60

First Semester
BUAD 106 Business Mathematics 3
CULA 45 Basic Food Production 5
CULA 50 Sanitation and Safety 2
FSS 25 Nutrition 3
HOSP 10 Introduction to the Hospitality Industry 3

Second Semester
CULA 46 Advanced Foods 5
CULA 49 Menu Planning and Cost Analysis 2
CULA 55 Purchasing 2
CULA 60 Beverage Management 2
CULA 94 Culinary Arts Work Site Learning 1
HOSP 40 Human Resource Management in the Hospitality Industry 3

Third Semester
CIS 1 Computer Literacy Workshop 3
CULA 65 Dining Room Service 3
CULA 94 Culinary Arts Work Site Learning 1
CULA 161 The Art of Garde Manger 2
CULA 172 Baking 2
HOSP 65 Hospitality Supervision 3

TOTAL UNITS FOR CERTIFICATE 45