Friday, September 27, 2013

Academic Advising Overview for Culinary Arts Certificate (CULIN.CER) Majors

The Academic Advising Center is continuing a new project which will allow students to receive an overview of the requirements of their declared major. In so doing, the Center hopes to utilize the electronic resources at its disposal to provide our students with another method of the best possible academic advising in as efficient a way as possible. This Electronic Advising Packet is for the Culinary Arts Certificate (CULIN.CER) majors.

Please also take a few moments to complete this assessment of the Electronic Advising Packet so that the Academic Advising Center can gain insight into its effectiveness.

ENG 121--English Composition I

GE Math OR GE Science OR GE Humanities Elective OR GE Social Science Elective

HCD 102--Food and Cooking Fundamentals

HCD 106--Baking Fundamentals

HCD 112--Quantity Food Production and Menu Design (prerequisite of HCD 102 and pre or co-requisite of HCD 108)

HCD 225--Culnary Arts Externship (prerequisite of HCD 102 and Admission to the Culinary Arts Program) This course is only offered in the summer.

HCD 130--Garde Manger (prerequisite of HCD 102) This course is only offered in the spring.

HCD 124--Food Business Research and Planning This course is only offered in the spring.

HCD 230--Banquet and Dining Room Management (prerequisite of HCD 108 and HCD 112) This course is only offered during the day.

HCD 206 --Food Purchasing and Cost Controls (prerequisite of HCD 102)

HCD 108--Foodservice Sanitation

For additional questions, please email the Academic Advising Center at

No comments:

Post a Comment