Culinary Arts, CSC

Fall

• HRI 158 - Sanitation and Safety Credits: 3
• HRI 106 - Principles of Culinary Arts I Credits: 3
• HRI 218 - Fruit, Vegetable, & Starch Preparation Credits: 3
• HRI 219 - Stock, Soup, and Sauce Preparation Credits: 3

Spring

• HRI 119 - Applied Nutrition For Food Service Credits: 3
• HRI 128 - Principles of Baking Credits: 3
• HRI 220 - Meat, Seafood, and Poultry Preparation Credits: 3
• HRI 251 - Food and Beverage Cost Control I Credits: 3

Minimum Credit Hours: 21