Culinary/Hospitality, A.A.S.

General Education Requirements

(One class from each area below. No two classes from the same area)  
The SCC CORE - General Education Requirements  (GELOs)

GELO #1: Oral Communications Credits: 3

GELO #2: Written Communications Credits: 3

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

• FSDT 1350 - Basic Nutrition
    (program requirement)

GELO #6: Career and Life Skills Credits: 3

• BSAD 1010 - Microsoft Applications I
    (program requirement)

Plus one class from one of the areas below: Credits: 3

GELO #3: Critical Thinking and Problem Solving

GELO #4: Global Awareness and Citizenship

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 1040 - Advanced Culinary Fundamentals Credits: 3
• FSDT 1070 - Service Practicum Credits: 1
• FSDT 1118 - Food Purchasing Credits: 3
• FSDT 1130 - Food Service Management Credits: 3
• FSDT 1602 - Introduction to Sanitation and Safety Credits: 1.5
• FSDT 2010 - Menu and Facility Design Credits: 2
• FSDT 2020 - Culinary/Hospitality Operations and Management Credits: 4
• FSDT 2080 - Culinary/Hospitality Capstone Credits: 1

•  

• FSDT 2900 - Culinary/Hospitality Internship Experience Credits: 1

• OR

• FSDT 2901 - Culinary/Hospitality Cooperative Experience Credits: 1

Baking/Pastry Focus

• FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
• FSDT 1060 - Cake Design Credits: 2
• FSDT 1524 - Artisan Breads Credits: 1
• FSDT 1701 - Baking/Pastry Restaurant Preparation Lab Credits: 1.5
• FSDT 2030 - Advanced Baking and Pastry Fundamentals Credits: 2
• FSDT 2060 - Banquet/Buffet Operations and Management Credits: 3.5
• FSDT 2226 - Culinary Nutrition Credits: 1
• FSDT 2510 - Pastry Design Credits: 1
• FSDT 2701 - Baking/Pastry A La Carte Practicum Credits: 4

Culinary Arts Focus

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

• FSDT 1050 - Baking and Pastry Fundamentals Credits: 4
• FSDT 1150 - Selection of Protein Products Credits: 2
• FSDT 1702 - Culinary Restaurant Preparation Lab Credits: 1.5
• FSDT 2060 - Banquet/Buffet Operations and Management Credits: 3.5
• FSDT 2222 - International Cuisine Credits: 2
• FSDT 2226 - Culinary Nutrition Credits: 1
• FSDT 2228 - Garde Manger Credits: 2
• FSDT 2702 - Culinary A La Carte Practicum Credits: 4

Hospitality Management Focus

• FSDT 1080 - Front of the House Supervision Credits: 2
• FSDT 1090 - Hospitality Décor and Design Credits: 3
• FSDT 1150 - Selection of Protein Products Credits: 2
• FSDT 2144 - Banquet/Buffet Front of the House Operations & Management Credits: 2
• FSDT 2703 - FOH Management A La Carte Practicum Credits: 4
• BSAD xxxx - 1 Elective from BSAD Credits: 3 (excluding BSAD 1010 )
• OFFT 1310 - Office Accounting Credits: 3

Total: 61.5 or 62.5 hours (depending on focus)