• Credits
    Certificates
  • C1
    G
  • Year 1
    Fall Term
    18.00
  • HFT1000 Introduction to the Hospitality Business (AS)
    3.00
    C: 1 Certificatiion badge
  • MGF1130 Mathematical Reasoning in Context 1 (AA)
    3.00
  • FSS1220L Professional Cooking Lab (AS)
    3.00
    C: 1 Certificatiion badge
  • FSS1220 Professional Cooking Theory (AS)
    3.00
    C: 1 Certificatiion badge
  • FSS2105 Purchasing for the Hospitality Industry (AS)
    3.00
  • HFT1212 Safety and Sanitation (AS)
    3.00
    C: 1 Certificatiion badge
  • Spring Term
    18.00
  • FSS1745C American Regional Cuisine (AS)
    3.00
  • FSS1050C Basic Baking 1 Foundations Skills (AS)
    3.00
  • ENC1101 English Composition 1 (AA)
    3.00
  • FSS2500 Food and Beverage Cost Control (AS)
    3.00
  • FSS2248C Garde Manger - Cold Kitchen (AS)
    3.00
  • HFT2220 Personnel Management Practices (AS)
    3.00

  • Note:G=Grade (Above: Last Column)   |   *=Currently Enrolled

  • This map is effective as of the 2025 fall term. Students who started in prior terms should contact Academic Advising for guidance.

  • Credits
    Certificates
  • C1
    G
  • Year 2
    Fall Term
    18.00
  • Civic Literacy Course (AMH2010, AMH2020, POS1041)
    3.00
  • FSS2247C Advanced Baking and Pastries II (AS)
    3.00
  • FSS2284C Catering and Banquet Kitchen (AS)
    3.00
  • FSS2242C International Foods (AS)
    3.00
  • EVR1001 Introduction to Environmental Science (AA)
    3.00
  • FSS1221C Quantity Food Production 1 (AS)
    3.00
  • Spring Term
    6.00
  • ARH1000 Art Appreciation (AA)
    3.00
  • FSS2940L Culinary Internship (AS)
    3.00
  • Total Program Credits:
    60.00