Diploma (D55150)
PROFESSIONAL SOUS-CHEF (C55150C)* Prerequisite: Successful completion of (C55150A).
Courses
- ECO 251 — Prin of Microeconomics 3 0 3
- ECO 252 — Principles of Macroeconomics 3 0 3
- GEO 111 — World Regional Geography 3 0 3
- HIS 111 — World Civilizations I 3 0 3
- HIS 112 — World Civilizations II 3 0 3
- HIS 131 — American History I 3 0 3
- HIS 132 — American History II 3 0 3
- POL 120 — American Government 3 0 3
- PSY 150 — General Psychology
- SOC 210 — Introduction to Sociology 3 0 3
- ACA 111
- ACA 122
- CUL 110 — Sanitation & Safety
- CUL 135 — Food & Beverage Service 2 0 2
- CUL 135A — Food & Beverage Serv Lab 0 2 1
- CUL 140 — Culinary Skills I 2 6 5
- CUL 140A — Culinary Skills I Lab 0 3 1
- ENG 111 — Writing and Inquiry 3 0 3
- CUL 160 — Baking I 1 4 3
- CUL 170 — Garde Manger I 1 4 3
- CUL 240 — Culinary Skills II 1 8 5
- HRM 220 — Cost Control-Food & Bev 3 0 3
- MAT 110 — Math Measurement & Literacy
- MAT 143 — Quantitative Literacy
- WBL 112 — Work-Based Learning I 0 0 20 2
- COM 120 — Intro Interpersonal Com 3 0 3
- CUL 112 — Nutrition for Foodservice 3 0 3
- CUL 130 — Menu Design 2 0 2
- CUL 250 — Classical Cuisines 1 8 5
- CUL 283 — Farm-To-Table 2 6 5
- HRM 245 — Human Resource Mgmt-Hosp
- CUL 214 — Wine Appreciation 1 2 2
- CUL 230 — Global Cuisines 1 8 5
- CUL 273 — Career Development 1 0 1
- HRM 215 — Restaurant Management 3 0 3