|
|
2007-2008 Catalog Degree Listing
| Hospitality,
Restaurant, and Culinary Arts | Degrees Index |
| Eureka |
|
|
|
|
|
Units |
|
| Associate
of Science Degree, Culinary Arts |
|
|
60.0 |
|
|
General Education
Requirements |
|
18.0 |
|
|
Core Courses ( Areas A,
B, C, D1, D2, D3) |
|
18.0 |
|
|
|
|
|
|
Program Requirements |
|
|
37.0 |
|
|
Specific Courses |
|
|
|
|
|
|
HRC I |
Intro to Hospitality Management |
3.0 |
|
|
|
HRC 3 |
Presenting Service |
3.0 |
|
|
|
HRC 8 |
Food, Beverage & Labor Cost Controls |
3.0 |
|
|
|
HRC 9 |
Nutrition for Culinary Professionals |
2.0 |
|
|
|
HRC 10 |
Culinary Fundamentals |
4.0 |
|
|
|
HRC 11 |
Professional Baking I |
4.0 |
|
|
|
HRC 12 |
Professional Cooking I |
4.0 |
|
|
|
HRC 14 |
Restaurant Management |
3.0 |
|
|
|
HRC 16 |
Hospitality Supervision |
3.0 |
|
|
|
HRC 17 |
Sanitation-Servesafe Certificate |
3.0 |
|
|
|
HRC 18 |
Internship-Hospitality |
3.0 |
|
|
|
HRC 20 |
Hospitality Career Guidance |
2.0 |
|
|
|
Additional Courses - take
5 units from: |
|
5.0 |
|
|
|
|
HRC 5 |
Hospitality Law |
2.0 |
|
|
|
|
|
HRC 6 |
Hospitality Marketing Management |
3.0 |
|
|
|
|
|
HRC 13 |
Professional Cooking II |
4.0 |
|
|
|
|
|
HRC 19 |
Hospitality Leadership & Management |
2.0 |
|
|
|
|
|
HRC 21 |
Professional Baking II |
3.0 |
|
|
|
|
|
HRC 22 |
International Cooking |
3.0 |
|
|
|
|
|
HRC 23 |
Hospitality Training & Development |
2.0 |
|
|
|
HRC 24 |
Hospitality Human Resource Management |
2.0 |
|
|
| Also
achieves Natinal Restaurant Association (NRAEF)
ManagementFirst Professional Credential |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
