Suggested Course Schedule

First Year

 

 

Spring

   

Course Number:

Course Name:

Hours:

HRI 106

Principles of Culinary Arts I

3

HRI 154

Principles of Hospitality Management

3

HRI 158

Sanitation and Safety

3

Total

9

   

Fall

 

HRI 107

Principles of Culinary Arts II

3

HRI 158

Stock, Soups and Sauce Preparation

3

Total

6

     

Second Year

 

 

Spring

   

Course Number:

Course Name:

Hours:

HRI 119

Application of Nutrition for Food Service

3

HRI 207

American Regional Cuisine

3

HRI 145

Garde Manger

3

Total

9

 

Fall

   

HRI 128

Principles of Baking

3

HRI 206

International Cuisine

3

Total

6

 

Total Hours for Culinary Arts Certificate: 30

*These course include lab hours.