Culinary/Hospitality Diploma - Culinary Communications

For more information, contact:

Abigail Hoch, Program Co-Chair
402-437-2524, 800-642-4075 ext. 2524
ahoch@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 GELO categories below. Credits: 3
General Education Courses (GELOs)
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

ACFS 1015 - Success@SCC Credits: 1
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: 16.5 hours

Culinary Communications Required Courses:

FSDT 1040 - Advanced Culinary Fundamentals Credits: 3
FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
FSDT 1210 - Introduction to Food and Culinary Communications Credits: 2
FSDT 1220 - Food Photography Credits: 3
FSDT 2210 - Social Media for the Culinary Professional Credits: 2