Code | Course | Credits |
---|---|---|
First Semester | ||
FNS-105 | Introduction to Nutrition | 3 |
FNS-110 | Food Service Management | 3 |
HTS-101 | Introduction to Hospitality | 3 |
9 |
Code | Course | Credits |
---|---|---|
Second Semester | ||
FNS-210 | Food Service Operations | 3 |
FNS-230 | Culinary Technology Rotation1 | 3 |
HTS-205 | Meeting & Special Event Planning2 | 3 |
9 | ||
Approved Culinary Credits3 | 12 | |
Total Minimum Credits | 30 |
1 Prerequisite: FNS-110 and HTS-115; Co-requisite: HTS-205
2 Prerequisite: HTS-101
3 Students must receive prior approval from the Food and Nutrition Science advisor to transfer culinary credits.
Students will receive 12 culinary credits after completing the 18 credits in this certificate.
2 Prerequisite: HTS-101
3 Students must receive prior approval from the Food and Nutrition Science advisor to transfer culinary credits.
Students will receive 12 culinary credits after completing the 18 credits in this certificate.