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Course Descriptions by Subject

Curriculum

First Semester Credits
ENG 103  Freshman Composition and Literature I 
3
FSA 100 Food Service Sanitation  2
NTR 104 Contemporary Nutrition
3
FSA 103 Basic Food Preparation  4
BUS 102 Mathematics of Business and Finance  3
Total Credits:
15 
Second Semester Credits
FSA 104 Restaurant Operations <OR>
FSA 210 Catering and Advanced Culinary Arts 
4
FSA 204 Purchasing, Storage and Handling  3
FSA 207 Menu 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: 

1. Choose any of the following courses for a total of 3 credits: FSA 112, 114, 116, 217, 218, 219, or 220.