Culinary Arts - AOS Degree

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

Quantity Food Lab Unit IV

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.