Pending approval by the Texas Higher Education Coordinating Board.
Semester I (Fall)
| FDST | 1229 | Basic Nutrition | 3 | ||
| FDNS | 1301 | Introduction to Foods | 3 | ||
| FDST | 1213 | Sanitation and Safety | 3 | ||
| CUL | 1002 | Culinary History | 2 | ||
| MATH | 1332 | 2,4,6 | Topics in Mathematics | 3 | |
| + | ENGL | 1301 | 1,3,4,5 | English Composition I | 3 |
| ------- 17 |
| CUL | 1062 | Basic Food Preparation | 2 | ||
| + | CUL | 1073 | Saucier | 3 | |
| + | DITA | 2331 | Purchasing, Receiving and Storage of Food | 3 | |
| CUL | 1082 | A La Carte Cooking Practicum | 2 | ||
| + | HAMG | 1324 | Hospitality Human Resources Management | 3 | |
| FDST | 1319 | Hotel, Restaurant and Institutional Meat | 3 | ||
| ------- 16 |
| + | SPCH | 1315 | 1,2,4,5 | Fundamentals of Public Speaking | 3 |
| ARTS | 1301 | 1,3,4,5 | Introduction to The Visual Arts OR | ||
| HUMA | 1301 | Introduction to Humanities | 3 | ||
| FDST | 1217 | Food Production and Planning (Math) | 2 | ||
| COSC | 1301 | Personal Computing | 3 | ||
| ------- 11 |
| CUL | 1203 | Intermediate Food Preparation | 3 | ||
| + | CUL | 1213 | Fundamentals of Baking | 3 | |
| + | FDST | 2343 | Professional Techniques for Cooks/Caterers OR | ||
| CUL | 1223 | Advanced Pastry Shop | 3 | ||
| + | CUL | 1243 | Garde Manger | 3 | |
| ------- 12 |
| + | CUL | 2013 | International Cuisine | 3 | |
| + | HAMG | 1219 | Computers in Hospitality | 2 | |
| + | CUL | 2053 | Dining Room and Beverage Operations | 3 | |
| + | CUL | 2023 | Beverage Assessment | 3 | |
| + | CUL | 2032 | Culinary Practicum | 2 | |
| + | SOCI | 1301 | 1,2,3,4,5,6 | Introduction to Sociology | 3 |
| ------- 16 | |||||
TOTALS | ------- 72 |
Pending approval by the Texas Higher Education Coordinating Board.
Semester I
| FDST | 1229 | Basic Nutrition | 3 | ||
| FDNS | 1301 | Introduction to Foods | 3 | ||
| FDST | 1213 | Sanitation and Safety | 3 | ||
| CUL | 1002 | Culinary History | 2 | ||
| FDST | 1217 | Food Production and Planning (Math) | 2 | ||
| ------- 13 |
| CUL | 1062 | Basic Food Preparation | 2 | ||
| + | CUL | 1073 | Saucier | 3 | |
| + | DITA | 2331 | Purchasing, Receiving and Storage of Food | 3 | |
| CUL | 1082 | A La Carte Cooking Practicum | 2 | ||
| + | HAMG | 1324 | Hospitality Human Resources Management | 3 | |
| FDST | 1319 | Hotel, Restaurant and Institutional Meat | 3 | ||
| ------- 16 | |||||
TOTALS | ------- 29 |