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Culinary Management Recommended Course Sequence Guide

2011-12

Associate in Science Degree

Full-time Students

Culinary Management – 64 Hours Semester 1 (12 credit hours) +*ENC 1101 Freshman Composition I FOS 2201 Food Service Sanitation Management FSS 2251 Food & Beverage Mgmt. PSY 1012 General Psychology

FSS 2284C Catering & Banquet Mgmt. *FSS 1240C Classical Cuisine *FSS 2204C Quantity Food Prod. II *FSS 2247C Baking and Pastries II

Semester 5 (12 credit hours) SPC 1608 Fundamentals of Speech HFT 2223 Human Relations and Supervisory Development FSS 2500 Food and Beverage Cost Control *FSS 2248C Garde Manger

Semester 2 (14 credit hours) *FSS 1203C Quantity Food Prod. I *FSS 1246C Baking and Pastries I Humanities (See Gen. Ed. Requirement) Science or +*Math (See Gen. Ed Requirement) OST 1746 Food Service Computer Applications

Semester 1 ( 9 credit hours)

Part-time Students

Semester 3 (13 credit hours)

+*ENC 1101 Freshman Composition I FOS 2201 Food Service Sanitation Management FSS 2251 Food and Beverage Mgmt.

Semester 4 (13 credit hours) *FSS 2242C International and Regional Foods *FSS 2205C Quantity Food Prod. III HUN 1004 Healthy Cuisine/Nutrition *FSS 2942 1Internship in Culinary Management *FSS 2950C 1Culinary Competition

Semester 4 ( 9 credit hours) *FSS 2242C International and Regional Foods Humanities (See Gen. Ed. Requirement) Science or +*Math (See Gen. Ed Requirement)

A.S. General Education Requirement listing can be accessed at: http://www.valenciacc.edu/catalog

All specialized program courses are offered on West Campus.

Semester 6 ( 10 credit hours) HFT 2223 Human Relations and Supervisory Development *FSS 2205C Quantity Food Prod. III *FSS 2942 1Internship in Culinary Management *FSS 2950C 1Culinary Competition

Semester 2 ( 8 credit hours) *FSS 1203C Quantity Food Prod. I HUN 1004 Healthy Cuisine/Nutrition OST 1746 Food Service Computer Applications

Semester 3 ( 9 credit hours) *FSS 1240C Classical Cuisine *FSS 1246C Baking and Pastries I PSY 1012 General Psychology

Semester 5 ( 10 credit hours)

Semester 7 ( 9 credit hours)

*FSS 2204C Quantity Food Prod. II FSS 2284C Catering and Banquet Management *FSS 2247C Baking and Pastries II

SPC 1608 Fundamentals of Speech FSS 2500 Food and Beverage Cost Control *FSS 2248C Garde Manger

A.S. General Education Requirement listing can be accessed at: http://www.valenciacc.edu/catalog

All specialized program courses are offered on West Campus. *This course has a prerequisite; check description in Valencia Catalog. +This course must be completed with a grade of “C” or better. 1 Students must earn three-credits in either a combination of FSS 2942 Internship in Culinary and FSS 2950C Culinary Competition or three – credits in FSS 2942 Internship in Culinary.

7/28/2011

/CulinaryManagementSequence-11  

http://valenciacollege.edu/asdegrees/hospitality/documents/CulinaryManagementSequence-11.pdf

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