Area IV – History, Social, & Behavioral Sciences*
Area V* – Pre-Professional /College Requirements
3
3
• • •
HIS - History, SOC - Social or
Select one of the following courses: • CIS 130
3 3
Introduction to Info. Systems*
•
PSY Behavioral Science Area V* – Pre-Professional /College Requirements
CIS 146
Computer Applications*
T OTAL P RE -P ROFESSIONAL C OLLEGE R EQUIREMENTS
12-13
5
Select one of the following courses: * • CIS 130
* See Degree Plan for listing of approved courses
Introduction to Information Systems
3
•
CIS 146 and
Computer Applications*
3
** NOTE: For degree seeking students, choose general studies course options
•
Area V – Technical Courses of Study: • HSM 111 Orientation to the Hospitality Industry
Two 1-credit hour PED Activity Courses*
2
36
3 3 3 3 3 2 1 3 3 3 3 3 3 3 3 3 3 1 3
T OTAL G ENERAL S TUDIES C OURSES
25
• • • • •
CUA 110 Basic Food Preparation Theory CUA 111 Foundations in Nutrition CUA 116 Sanitation and Safety CUA 115 Advanced Food Preparation CUA 120 Basic Food Preparation Lab
* See Degree Plan for listing of approved courses
Area V - Technical Courses of Study:
45
• HSM 111 Orientation to the Hospitality Industry
3 3 3 3 3 2 1 3 3 3 3 3 3 3 3 3 3 3 3 3 1 3
• • • • •
CUA 110 Basic Food Preparation Theory CUA 111 Foundations in Nutrition CUA 116 Sanitation and Safety CUA 115 Advanced Food Preparation CUA 120 Basic Food Preparation Lab
• CUA 180 Special Topics: Culinary Terminology • CUA 182 Special Topics: Beverage & Dining Mgt
• •
CUA 201 Meat Preparation and Processing
CUA 204 Foundations of Baking
• CUA 180 Special Topics: Culinary Terminology • CUA 182 Special Topics: Beverage & Dining Mgt
Select 9 credit hours from the following courses: • CUA 213 Food Purchasing and Cost Control
• • • • •
CUA 201 Meat Preparation and Processing
•
CUA 215 Regional Cuisines of America
CUA 204 Foundations of Baking CUA 205 Intro to Garde Manger CUA 208 Advanced Baking
• CUA 262 Restaurant Management & Supervision
• • • •
CUA 282 Culinary Trends
HSM 112 Law and the Hospitality Industry
CUA 286 Culinary Capstone / Directed Studies
HSM 232 HSM 234
Event Logistics and Entertainment Planning and Development of Leisure
Select 9 credit hours from the following courses: • CUA 213 Food Purchasing and Cost Control
Programs
• CUA 180 Special Topics: Culinary Terminology • CUA 182 Special Topics: Beverage & Dining Mgt
•
CUA 215 Regional Cuisines of America
• CUA 262 Restaurant Management & Supervision
• • • • • •
CUA 282 Culinary Trends
CULINARY ARTS Associate in Applied Science Degree 70 Credit Hours
HSM 112 Law and the Hospitality Industry
HSM 232 HSM 234
Event Logistics and Entertainment Planning and Development of Leisure
Programs
Note: ORI 101 Orientation is required during the first semester of attendance for all students entering this program.
CUA 261 Culinary Apprenticeship Practicum
HED 231 First Aid
General Studies Courses
Hours(s)
DESIGN ENGINEERING TECHNOLOGY (DET)
Pre-Professional Courses • ORI 101
Orientation to College
1
NOTE: See Area V* for other College Requirements Area I – Written Composition
3 3
•
ENG 101
English Composition I
Computer Aided Drafting and Design (CAD) technicians use special computer software applications to create sketches, graphics, and drawings. As members of design and production teams, CAD technicians work with the architect, engineer, or project designer to create details, layouts, and graphic representations necessary for new projects. The technician's career can move into advanced design, management, manufacturing, or estimating. The Associate Degree program begins with an introduction to computers and basic drafting skills. Advanced students have the opportunity to MISSION: The mission of the Computer Aided Drafting and Design program is to prepare students as drafting technicians using state-of-the-art software and positioning them to become members of successful design and production teams while encouraging them to maintain competence through continuing education opportunities.
Area II – Humanities & Fine Arts
6
•
Humanities and Fine Arts Course* 3 NOTE: Spanish cannot be used to satisfy this area requirement
Select one of the following Speech courses: *
• • •
SPH 106 SPH 107 SPH 116
Fundamentals of Oral Comm.** Fundamentals of Public Speaking** Intro. to Interpersonal Comms**
3 3 3
Area III – Natural Science & Mathematics *
7 4
•
Natural Science Requirement
Select one of the following courses: * • MTH 100
Intermediate College Algebra** Mathematical Applications**
3 3
•
MTH 116
(or higher level math)**
Page 178 of 349
Made with FlippingBook Annual report maker