| Course Information |
| Freshman Year |
| Semester One |
Credits |
Semester Two |
Credits |
| English Composition I* |
3 |
Speech Communication |
3 |
| Introduction to Food Production |
3 |
Storeroom and Inventory Procedures |
3 |
| Introduction to Baking |
3 |
Soups, Sauces, & Thickening Agents |
3 |
| Table Service |
3 |
Garde Manger and Menu Design |
3 |
| Sanitation for Certification / Facilities Planning |
3 |
|
|
|
| * If one tests out of English Composition I, then any Speech, Literature, Journalism, or Foreign Language course may be substituted. |
| This program awards an In-House Certificate upon completion of 9 courses and 27 credits. |
|
