This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster.

This program focuses on broad, transferable skills and stresses understanding and demonstration of the following elements of the culinary industry: planning, management, finance, technical and product skills, underlying principles of technology, labor issues and sanitation and safety issues.

Career opportunities:

Culinary Manager,  Food & Beverage Manager, Kitchen Supervisor/Manager, Catering Event Manager, Executive Chef, Sous Chef, Steward, Lead Cook, or Prep Cook

Degree Requirements

General Education Requirements (17–18 credit hours)
  • Communication Requirements (3 credit hours)
    • ENC 1101 – English Composition I (3)
  • Humanities Requirements (choose 3 credit hours)
    • ARH 1000 – Art Appreciation (3)
    • HUM 1020 – Introduction to Humanities (3)
    • MUL 1010 – Music Appreciation (3)
    • PHI 2010 – Introduction to Philosophy (3)
  • Mathematics Requirements (choose 3 credit hours)
    • MAC 1105 – College Algebra (3)
    • MGF 1106 – Mathematics for Liberal Arts I (3)
    • STA 2023 – Introduction to Probability and Statistics I (3)
  • Natural Science Requirements (choose 3 credit hours)
    • AST 1002 – Astronomy (3)
    • BSC 1005 – Survey of Biological Sciences (3)
    • BSC 1010 – Principles of Biology (3)
    • BSC 1085 – Anatomy & Physiology (3)
    • CHM 1045 – General Chemistry (3)
    • PHY 1053C – General Physics I (4)
  • Social/Behavioral Sciences Requirements (choose 3 credit hours)
    • AMH 2020 – History of the United States, 1876–1945 (3)
    • ECO 2013 – Macroeconomics (3)
    • POS 1041 – National Government (3)
    • PSY 2012 – General Psychology (3)
    • SYG 1000 – Introduction to Sociology (3)
  • SLS Requirement (3 credits)
    • SLS 1101 – Preparing for Student Success (3) OR
    • SLS 1106 – First Year Experience Orientation (2) OR
    • SLS 1261 – Leadership (2)
Core Requirements (42 credit hours)
  • GEB 1011 Introduction to Business (3)
  • FOS 2201 – Food Service Sanitation and Safety (3)
  • FSS 1203C – Quantity Food Production l (3)
  • FSS 1240C – Classical Cuisine (3)
  • FSS 1246C – Baking and Pastries l (3)
  • FSS 2204C – Quantity Food Production ll (4)
  • FSS 2241C – International and Regional Foods (3)
  • FSS 2247C – Baking and Pastries ll (3)
  • FSS 2248C – Garde Manger (3)
  • FSS 2251 – Food and Beverage Management (3)
  • FSS 2500 – Food and Beverage Cost Control (3)
  • FSS 2950L – Culinary Competition (1)
  • FSS 2941 – Internship in Culinary Management (1)
  • HFT 1002 – Introduction to Hospitality & Tourism Management (3)
  • HUN 1004 – Healthy Cuisine and Nutrition (3)
Total Credit Hours Required: 60