Jan 11, 2026

2022-2023 Catalog

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2022-2023 Catalog [ARCHIVED CATALOG]

Culinary Arts, CSC

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Length: 28 credits

Purpose: This program prepares graduates for entry-level responsibilities in the hospitality industry.

Program Requirement: Non-slip shoes are required for the program

Potential Certification: ServSafe Manager Certification

Program Learning Outcomes: A student will be able to:

outline the decision making process for managers using various decision making techniques
demonstrate acceptable workplace skills, attitudes, and behaviors
demonstrate knowledge of food production and dining

Requirements

HRI 106 - Principles of Culinary Arts I-II Credits: 3
HRI 128 - Principles of Baking Credits: 3
HRI 145 - Garde Manger Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
HRI 190 - Coordinated Internship Credits: 3
HRI 218 - Fruit, Vegetable, and Starch Preparation Credits: 3
HRI 219 - Stock, Soup, and Sauce Preparation Credits: 3
HRI 220 - Meat, Seafood, and Poultry Preparation Credits: 3
HRI 251 - Food and Beverage Cost Control I Credits: 3
SDV 100 - College Success Skills Credits: 1

Minimum Required for the Career Studies Certificate: 28 Credits

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