First Year, Fall Semester

CAN 201  Food Prep Fundamentals, 2 cr.
CAN 203  Intro to Culinary Arts, 3 cr.
CAN 407  Hospitality: Sanitation and Safety, 2 cr.
CAN 242  Culinary Skill Development, 4 cr.
MTH 20_  Mathematics 201 or 202, 3 cr. (Determined by placement assessment)

First Year, Spring Semester

CAN 204  Baking and Pastry Products, 4 cr.
CAN 226  Dining Room Practicum, 3 cr.
CAN 243  Quantity Food Production/Display Cooking, 4 cr.
COM 210  Public Speaking, 2 cr.
SSCI 202  Social Issues, 4 cr.

Second Year, Fall Semester

CAN 206  Food and Beverage Cost Controls, 4 cr.
CAN 428  Culinary Nutrition, 2 cr.
CAN 244  Catering and Garde Manger, 4 cr.
CAN 245  American Regional Cuisine, 4 cr.
CAN 298  Work Experience (Summer), 0 cr.
TSAS 205  Computers in the Workplace, 2 cr.

Second Year, Spring Semester

CAN 211  Food and Beverage Facilities Planning, 3 cr.
CAN 212  Hospitality Personnel Management, 3 cr.
CAN 235  International Cuisine, 5 cr.
COM 209  Expository Writing and Reading, 4 cr.
SSCI 203  Environment and Society, 2 cr.

Program Information Subject to Change