The Culinary Arts Center at RCBC

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Recommended Course Sequence

Fall I Credits
FSM 125 Food Service Sanitation and Accident Prevention 3
HOS 110 Introduction to Hospitality 3
ENG 101 Introduction to English 3
FSM 215 Elemntary Nutrition 2
FSM 122 Quality Service 3
Spring I
CUL 125 Foundations of Baking 3
CUL 107 Culinary 4
  Math 3
  Social Science 3
MUS 101 Humanities Elective 3
Summer I
  English Second Course 3
Fall II
  Diversity 3
CUL 203 Grade Mange 4
CUL 122 Techniques and Traditions 4
CUL 211 Purchasing and Menu Planning 3
Spring II
CU 216 A La Carte 3
CUL 206 Italian Traditions 4
  Science Elective 4
CUL 230 Practicum 3
     
  Total Degree Credits 63