TYPICAL FOUR-SEMESTER PROGRAM
First
FDSR |
1084 |
Sanitation & Food Safety |
4 |
FDSR |
1153 |
Intro. to Baking |
3 |
FDSR |
1373 |
Foods, Ingredients & Products |
3 |
FDSR |
1578 |
Quantity Food & Baking Lab Unit I |
8 |
|
|
|
18 |
Second
FDSR |
2043 |
Fund. of Nutrition |
3 |
FDSR |
2183 |
Purchasing Techniques |
3 |
FDSR |
2253 |
Hospitality Cost Control |
3 |
FDSR |
2489 |
Quantity Food & Baking Lab Unit II |
9 |
|
|
|
18 |
Third
FDSR |
3163 |
Furnishing & Equip. |
3 |
FDSR |
3293 |
Intermediate Baking |
3 |
FDSR |
3353 |
Hospitality Personnel Relations I |
3 |
FDSR |
3489 |
Baking Lab Unit III |
9 |
|
|
|
18 |
Fourth
FDSR |
4043 |
Advanced Baking |
3 |
FDSR |
4255 |
Hospitality Personnel Relations II |
5 |
FDSR |
4488 |
Baking Lab Unit IV |
8 |
FDSR |
4032 |
Facilities Planning & Energy Conservation |
2 |
|
|
|
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 1578 before taking 2489, pass 2478 before taking 3489, and pass 3489 before taking 4488.