Culinary/Hospitality, A.A.S.

For more information contact:
Robert Epps, Program Director
402-437-2526, 800-642-4075 ext. 2526
repps@southeast.edu

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

Culinary/Hospitality, A.A.S. Degree Requirements

To receive an Associate of Applied Science degree in the Culinary/Hospitality program, students must complete the following requirements:

Culinary/Hospitality Core Classes Credits: 24.5

plus the General Education Requirements Credits: 15

plus the A.A.S. degree focus area Credits: 23

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 Speech Communication Credits: 3

GELO #2 Written Communication 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

Total: 15 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 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
FSDT 2901 - Culinary/Hospitality Cooperative Experience Credits: 1

Total: 24.5 hours

Baking/Pastry Focus

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

FSDT 1040 - Advanced Culinary Fundamentals Credits: 3
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

Total: 23 hours

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.