Culinary Arts • Certificate of Achievement

OCCUPATIONAL PROGRAM

Total Credit Hours: 34.5

Colleague Code: CA.FDBV

Curriculum Code: HSP 202

Program Information:

This applied science program of study must be taken in its entirety to meet certificate requirements.

Recommended Course Sequence:

First Semester: HSP 107, HSP 110, HSP 116, HSP 131, HSP 138

Second Semester: HSP 111, HSP 113, HSP 115, HSP 120, HSP 132, HSP 136, HSP 139, HSP 141

Required Program Courses (28.5-30 credits)

•	HSP 107	Food Service Sanitation	1 credit
•	HSP 110	Hospitality and Tourism Industries	2 credits
•	HSP 111	Hospitality Industry Accounting	2 credits
•	HSP 113	Hospitality Supervision Management	2 credits
•	HSP 115	Restaurant Management	3 credits
•	HSP 116	Nutrition for Food Service Professionals	3 credits
•	HSP 131	Food Production I	3 credits
•	HSP 132	Food Service Production II	3 credits
•	HSP 136	Garde Manger	3 credits
•	HSP 138	Food Service Purchasing and Mathematics	3 credits
•	HSP 139	Culinary Topics	.5-2 credits
•	HSP 141	Baking	3 credits

Required Work-Based Learning Courses (6 credits)

•	HSP 120	Hospitality Internship I	3 credits
•	HSP 121	Hospitality Internship II	3 credits

Up one level: