Curriculum C206L
This curriculum prepares students for potential positions as chefs in restaurants, hotels, country clubs or other food establishments. Students are trained in a laboratory kitchen and develop skill in quantity food production, baking, garde-manger and kitchen management. They also gain knowledge of nutrition, purchasing, menu design, supervision and cost control.
Semester One (Fall)
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Credit Hours
|
|
HIA 110
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Introduction to Hospitality Industry
|
3
|
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HIA 115
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Food Sanitation & Safety1
|
2
|
|
HIA 128
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Introduction to Baking & Pastry
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3
|
|
HIA 132
|
Nutrition
|
2
|
|
HIA 133
|
Menu Writing
|
2
|
|
HIA 150
|
Food Preparation Essentials & Theory
|
3
|
|
|
General education/Humanities
|
1
|
16
|
Semester Two (Spring)
|
|
HIA 120
|
Dining Room Service
|
3
|
|
HIA 130
|
Culinary Arts Quantity-Food Preparation I
|
3
|
|
HIA 225
|
Hospitality Supervision
|
3
|
|
HIA 250
|
Hospitality Marketing
|
3
|
|
HIA 276
|
Food & Beverage Purchasing/Control
|
3
|
|
|
Elective (to be taken from any HII course)
|
1
|
16
|
Semester Three (Fall)
|
|
ACC 100
|
Basic Accounting I1
|
3
|
#
|
HIA 228
|
Specialty Baking & Pastry
|
3
|
|
HIA 255
|
Culinary Arts Garde Manger
|
3
|
#
|
HIA 260
|
Culinary Arts Quantity-Food Preparation II
|
3
|
#
|
RHT 124
|
Communications I or
|
|
#
|
RHT 101
|
Freshman Rhetoric & Composition I2
|
3
|
|
|
Program electives
|
2
|
17
|
Semester Four (Spring)
|
|
HIA 277
|
Catering Management
|
3
|
#
|
HIA 295
|
Cooperative Work Experience
|
3
|
|
HTH 104
|
Science of Personal Health or
|
|
|
HTH 281
|
First Aid & CPR
|
2
|
#
|
RHT 138
|
Communications II or
|
|
|
SPE 101
|
Principles of Effective Speaking2
|
3
|
|
SSC 190
|
Contemporary Society or
|
|
|
PSC 150
|
American National Politics or
|
|
|
HIS 151
|
History of the U. S. to 1877
|
3
|
|
|
Program electives
|
2
|
16
|
|
|
Total credits required for graduation
|
65
|
Program electives (4): CIS 101G; HIA 114G, HIA 117G, HIA 122G, HIA 210G, HIA 215G, HIA 280G, HIA 285G, HIA 296G; French, Italian, Spanish
1HIA 115 or ACC 100 meet the Mathematics and/or Science general education requirement.
2Students must complete either RHT 124 and RHT 138 or RHT 101 and SPE 101.
Coordinator: Jerome Drosos, Ext. 3624
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