Baker
(11 credits) |
| FSS 1203C |
Quantity Food Production I |
| FSS 1246C |
Baking and Pastries I |
| FOS 2201 |
Food Service Sanitation
Management |
| HFT 2223 |
Human Relations and Supervisory
Development |
|
|
Pantry
Cook / Prep Cook (11 Credits) |
| FSS 1203C |
Quantity Food Production I |
| FSS 1240C |
Classical Cuisine |
| FOS 2201 |
Food Service Sanitation
Management |
| HFT 2223 |
Human Relations and Supervisory
Development |
|
|
| Lead Cook (30 Credits) |
| FSS 1203C |
Quantity Food Production I |
| FSS 1240C |
Classical Cuisine |
| FSS 1246C |
Baking and Pastries I |
| FOS 2201 |
Food Service Sanitation
Management |
| FSS 1203C |
Quantity Food Production II |
| HFT 2223 |
Human Relations and Supervisory
Development |
| FSS 2242C |
International and Regional Foods |
| FSS 2248C |
Garde Manger |
| FSS 2251 |
Food and Beverage Management |
| FSS 2500 |
Food and Beverage Cost Control
|
| |
|
| Kitchen Supervisor /
Assistant Culinary Manager (48 Credits) |
| HFT 1000 |
Introduction to Hospitality and Tourism |
| HUN 1004 |
Healthy / Cuisine |
| FSS 1203C |
Quantity Food Production I |
| FSS 1240C |
Classical Cuisine |
| FSS 1246C |
Baking and Pastries I |
| INP 1301 |
Psychology of Business and Industry |
| OST 1746 |
Food and Service Computer Applications |
| FOS 2201 |
Food Service Sanitation
Management |
| FSS 2204C |
Quantity Food Production II |
| FSS 2206C |
Quantity Food Production III |
| HFT 2223 |
Human Relations and Supervisory Development |
| FSS 2242C |
International and Regional Foods |
| FSS 2247C |
Baking and Pastries II |
| FSS 2248C |
Garde-Manger |
| FSS 2251 |
Food and Beverage Management |
| FSS 2284 |
Catering and Banquet Management |
| FSS 2500 |
Food and Beverage Cost Control |
|
|
| Culinary Manager (64
Credits) |
Students 
