Culinary/Hospitality Diploma - Culinary Arts

The Culinary Arts award is accredited by the Accrediting Commission of the American Culinary Federation’s Education Foundation. Graduates of who also are American Culinary Federation members at the time of graduation will become Certified Culinarians.

For more information, contact:
Abigail Hoch, Program Co-Chair
402-437-2524, 800-642-4075 ext. 2524
adux@southeast.edu

Vicki Rethmeier, Program Co-Chair
402-437-2528, 800-642-4075 ext. 2528
vrethmeier@southeast.edu

or the College Admissions Office
Lincoln 402-437-2600, 800-642-4075 ext. 2600

General Education Requirements

Take one course from one of the General Education Courses (GELOs) listed below: Credits: 3

GELO #1: Speech Communication
GELO #2: Written Communication
GELO #3: Critical Thinking and Problem Solving
GELO #4: Global Awareness and Citizenship
GELO #6: Career and Life Skills

In addition, take:

GELO #5: Analytical, Quantitative, and Scientific Reasoning Credits: 3

FSDT 1350 Basic Nutrition

Total: 6 hours

Culinary/Hospitality Core Classes

FSDT 1010 - Introduction to Culinary/Hospitality Credits: 2
FSDT 1020 - Culinary Fundamentals Credits: 4
FSDT 1030 - Guest and Beverage Service Credits: 2
FSDT 1118 - Food Purchasing Credits: 3
FSDT 1130 - Food Service Management Credits: 3
FSDT 1602 - Introduction to Sanitation and Safety Credits: 1.5

Total: 15.5 hours

Culinary Arts Required Courses:

FSDT 1040 - Advanced Culinary Fundamentals Credits: 3
FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
FSDT 1150 - Selection of Protein Products Credits: 2
FSDT 2222 - International Cuisine Credits: 2
FSDT 2226 - Culinary Nutrition Credits: 1
FSDT 2228 - Garde Manger Credits: 2