Austin Community College

FY 2002 Degree Plan

Semester I

	RSTO	1317	1,3,4,5	Nutrition for the Food Service Professional	3
	FDNS	1301	1,3,4,5	Introduction to Foods	3
	IFWA	1213	1,3,4,5	Sanitation and Safety	2
	HAMG	1321	1,3,4,5	Introduction to Hospitality Industry	3
	MATH	1332	1,3,4,5	Topics in Mathematics	3
	IFWA	1217	1,3,4,5	Food Production and Planning (Math)	2
					------- 16

Semester II

	CULA	1301	1,3,4,5	Basic Food Preparation	3
	PSTR	1301	1,3,4,5	Fundamentals of Baking	3
	CULA	1341	1,3,4,5	American Regional Cuisine	3
	HAMG	1324	1,3,4,5	Hospitality Human Resources Management	3
	IFWA	1319	1,3,4,5	Hotel, Restaurant, and Institutional Meat	3
					------- 15

Semester III

	ENGL	1301	1,3,4,5	English Composition I	3
	DITA	2331	1,3,4,5	Purchasing, Receiving and Storage of Food	3
	CULA	1391	1,3,4,5	Special Topics in Culinary Arts -- Meat Preparation and Cooking	3
					------- 9

Semester IV

	CULA	2302	1,3,4,5	Saucier	3
	HAMG	1219	1,3,4,5	Computers in Hospitality	2
	RSTO	1304	1,3,4,5	Dining Room Service	3
	HUMA		1,3,4,5	Humanities Elective2	3
					------- 11

Semester V

	CULA	1345	1,3,4,5	International Cuisine	3
			1,3,4,5	Department Elective1	3
			1,3,4,5	Department Elective1	3
	SPCH		1,3,4,5	Communications Elective3	3
	SBSC		1,3,4,5	Social and Behavioral Science Elective4	3
	RSTO	2264	1,3,4,5	Culinary Practicum	2
					------- 17
				TOTALS	------- 68

¹ Department Electives are restricted to the following:
CULA 1291 -- Intermediate Food Preparation
RSTO 1319 -- Viticulture and Enology (Must be 21 years old and receive department approval to take class)
IFWA 2343 -- Professional Techniques for Cooks/Caterers
PSTR 2331 -- Advanced Pastry Shop
CULA 2236 -- Charcuterie
Any 3-hour HAMG or TRVM not presently in the degree plan.
-- Special Topics in CULA
-- Special Topics in HAMG
-- Special Topics in TRVM
-- Business Elective
² Select from the Humanities/Fine Arts section of the General Education Course list.
³ Please select from the following: SPCH 1311, SPCH 1315, OR SPCH 1318.
⁴ Please select from the Social and Behavioral Sciences section of the General Education Course list.

Semester I

	RSTO	1317	1,3,4,5	Nutrition for the Food Service Professional	3
	FDNS	1301	1,3,4,5	Introduction to Foods	3
	IFWA	1213	1,3,4,5	Sanitation and Safety	2
	HAMG	1321	1,3,4,5	Introduction to Hospitality Industry	3
	IFWA	1217	1,3,4,5	Food Production and Planning (Math)	2
	HAMG	1324	1,3,4,5	Hospitality Human Resources Management	3
					------- 16

Semester II

	CULA	1301	1,3,4,5	Basic Food Preparation	3
	PSTR	1301	1,3,4,5	Fundamentals of Baking	3
	DITA	2331	1,3,4,5	Purchasing, Receiving and Storage of Food	3
	CULA	1341	1,3,4,5	American Regional Cuisine	3
	CULA	1391	1,3,4,5	Special Topics in Culinary Arts -- Meat Preparation and Cooking	3
	IFWA	1319	1,3,4,5	Hotel, Restaurant, and Institutional Meat	3
					------- 18
				TOTALS	------- 34

Semester I

	FDNS	1301	1,3,4,5	Introduction to Foods	3
	IFWA	1213	1,3,4,5	Sanitation and Safety	2
	IFWA	1217	1,3,4,5	Food Production and Planning (Math)	2
	CULA	1301	1,3,4,5	Basic Food Preparation	3
					------- 10

Semester II

	CULA	1391	1,3,4,5	Special Topics in Culinary Arts -- Meat Preparation and Cooking	3
	IFWA	1319	1,3,4,5	Hotel, Restaurant, and Institutional Meat	3
	PSTR	1301	1,3,4,5	Fundamentals of Baking	3
	CULA	1341	1,3,4,5	American Regional Cuisine	3
					------- 12
				TOTALS	------- 22