Austin Community College

FY 2004 Degree Plan

Semester I

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

Semester II

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

Semester III

	ENGL	1301		English Composition I	3
	DITA	2331		Purchasing, Receiving and Storage of Food	3
+	CULA	1391		Special Topics in Culinary Arts/Chef Training -- Meat Preparation and Cooking	3
					------- 9

Semester IV

+	CULA	2336		Charcuterie	3
	HAMG	1219		Computers in Hospitality	2
	RSTO	1304		Dining Room Service	3
				Department Elective1	3
+				Humanities/Fine Arts2	3
					------- 14

Semester V

+	CULA	1345		International Cuisine	3
				Restricted Elective1	3
				Oral Communication3	3
				Social and Behavioral Science2	3
+#	RSTO	2264		Culinary Practicum	2
					------- 14
				TOTALS	------- 68

¹ Department Electives are restricted to the following: CULA 2301, RSTO 1319 (Must be 21 years old and receive department approval to take class), IFWA 2343, PSTR 2331, CULA 2302, 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 one course from Visual and Performing Arts, Humanities, and Social and Behavioral Sciences sections of the General Education Course list.
³ Select from Oral Communications section of the General Education Course list.

Semester I

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

Semester II

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

Semester I

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

Semester II

+	CULA	1391		Special Topics in Culinary Arts/Chef Training -- Meat Preparation and Cooking	3
+	IFWA	1319		Hotel, Restaurant, and Institutional Meat	3
+	PSTR	1301		Fundamentals of Baking	3
+#	CULA	1341		American Regional Cuisine	3
					------- 12
				TOTALS	------- 22