TYPICAL FOUR-SEMESTER PROGRAM
First
FDSR |
1084 |
Sanitation & Food Safety |
4 |
FDSR |
1143 |
Menu Planning |
3 |
FDSR |
1373 |
Foods, Ingredients, and Products |
3 |
FDSR |
1478 |
Quantity Food Lab Unit I |
8 |
|
|
|
18 |
Second
FDSR |
2043 |
Fund. of Nutrition |
3 |
FDSR |
2183 |
Purchasing Techniques |
3 |
FDSR |
2253 |
Hospitality Cost Control |
3 |
FDSR |
2479 |
Quantity Food Lab Unit II |
9 |
|
|
|
18 |
Third
FDSR |
3163 |
Furnishing & Equipment |
3 |
FDSR |
3253 |
Beverages |
3 |
FDSR |
3353 |
Hospitality Personnel Relations I |
3 |
FDSR |
3479 |
Quantity Food Lab Unit III |
9 |
|
|
|
18 |
Fourth
FDSR |
4032 |
Facilities Planning & Energy Conservation |
2 |
FDSR |
4163 |
Advanced Cuisine |
3 |
FDSR |
4255 |
Hospitality Personnel Relations II |
5 |
FDSR |
4478 |
Catering |
8 |
|
|
|
18 |
GRADUATION REQUIREMENTS
A student must successfully complete all courses in the prescribed four-semester program and earn a minimum cumulative index of 2.0, which is equivalent to a C average. Note: students must pass 1478 before taking 2479, pass 2479 before taking 3479, and pass 3479 before taking 4478.