Culinary Arts
2011-12
Recommended Course Sequence Guide
Technical Certificate
Full-time Students
Culinary Arts – 35 Hours Semester 1 (6 credit hours) FOS 2201 Food Service Sanitation Management
Semester 3 (13 credit hours) *FSS 2204C Quantity Food Prod. II
*FSS 2248C Garde Manger
*FSS 2247C Baking and Pastries II
*FSS 2205C Quantity Food Prod. III
*FSS 1240C Classical Cuisine
*FSS 2942 Internship in Culinary Management
FSS 2251 Food & Beverage Mgmt.
Semester 2 (6 credit hours)
Semester 4 (10 credit hours)
*FSS 2242C International and Regional Foods
*FSS 1203C Quantity Food Prod. I *FSS 1246C Baking and Pastries I
*Be sure to see your Career Program Advisor as some courses may require registration assistance due to prerequisites.
^Due to course prerequisites it may not be possible to be enrolled full time for the first two terms.
Part-time Students
All specialized program courses are offered on West Campus.
Semester 1 ( 6 credit hours) FOS 2201 Food Service Sanitation Management FSS 2251 Food and Beverage Mgmt.
Semester 3 ( 6 credit hours)
Semester 5 ( 10 credit hours)
*FSS 1240C Classical Cuisine
*FSS 2205C Quantity Food Prod. III
*FSS 2242C International and Regional Foods
*FSS 2248C Garde Manger *FSS 2942 Internship in Culinary Management
Semester 2 ( 6 credit hours)
Semester 4 ( 7 credit hours)
*FSS 1203C Quantity Food Prod. I
*FSS 2204C Quantity Food Prod. II
*FSS 1246C Baking and Pastries I
*FSS 2247C Baking and Pastries II
*Be sure to see your Career Program Advisor as some courses may require registration assistance due to prerequisites. All specialized program courses are offered on West Campus.
*This course has a prerequisite; check description in Valencia Catalog.
7/28/2011