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2007-2008 Catalog Degree Listing
| Hospitality, Restaurant, and Culinary Arts | Degrees Index |
| Eureka |
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Units |
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| Certificate
of Achievement, Culinary Arts |
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35.0 |
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Program Requirements |
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32.0 |
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Specific Courses |
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HRC1 |
Intro to Hospitality Management |
3.0 |
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HRC 6 |
Hospitality Marketing Management |
3.0 |
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HRC 8 |
Food, Beverage & Labor Cost Control |
3.0 |
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HRC 9 |
Nutrition for Culinary Professionals |
2.0 |
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HRC 10 |
Culinary Fundamentals |
4.0 |
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HRC 11 |
Professional Baking I |
4.0 |
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HRC 12 |
Professional Cooking I |
4.0 |
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HRC 14 |
Restaurant Management |
3.0 |
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HRC 16 |
Hospitality Supervision |
3.0 |
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HRC 17 |
Sanitation -Servesafe Certificate |
3.0 |
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Additional Courses -
take 1 course from the following: |
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3.0 |
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HRC 13 |
Professional Cooking II |
4.0 |
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HRC 18 |
Internship-Hospitality |
3.0 |
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HRC 21 |
Professional Baking II |
3.0 |
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HRC 22 |
International Cooking |
3.0 |
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