| GENERAL EDUCATION CORE |
| Composition | ENGL-121 College Composition I | 3 credits |
| Arts & Humanities | Arts & Humanities Core Course (One course from either Literature, Fine Arts, or Humanities. World Language recommended.) | 3-4 credits |
| SPCH-105 Fundamentals of Public Speaking OR | 3 credits |
| SPCH-110 Interpersonal Communication | |
| Social Sciences | History Core Course | 3 credits |
| Science | Science Core Course (must include lab) | 4 credits |
| Mathematics | MATH 121, 122, 131 or higher | 3-4 credits |
| Interdisciplinary | CMSY-126 Introduction to the Internet OR | 1-3 credits |
| CMSY 129 Principles of the Internet | |
| REQUIRED COURSES RELATED TO MAJOR |
| ACCT-111 | Principles of Accounting I | 3 credits |
| BMGT-100 | Introduction to Business | 3 credits |
| CMSY-110 | Software Applications for Micros | 3 credits |
| BMGT-130 | Principles of Marketing | 3 credits |
| Professional Baking and Pastries Option - Application Code 233a |
| CMGT-101 | Introduction to Culinary Arts OR | 3 credits |
| HMGT-101 | Introduction to Hospitality Management | 3 credits |
| CMGT-120 | Culinary Supervision | 3 credits |
| CMGT-135 | Baking and Pastries | 3 credits |
| CMGT-210 | Culinary Management Internship | 2 credits |
| CMGT-235 | International Breads | 2 credits |
| CMGT-240 | Baking and Pastries Showpieces | 3 credits |
| CMGT-250 | Cake Decorating and Candy Making | 3 credits |
| HEED-211 | Nutrition | 3 credits |
| HMGT-111 | Foodservice Sanitation and Safety | 1 credits |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 credits |
| Electives – Select 3 credits from the following courses: |
| BMGT-120 | Small Business Management | 3 credits |
| BMGT-240 | Human Resources Management | 3 credits |
| CMGT-145 | Foodservice Facility Planning | 3 credits |
| ENTR -215 | Taking Innovation to Market | 3 credits |
| HMGT-200 | International Cuisine | 3 credits |
|
| Professional Cooking Option - Application Code 233b |
| CMGT-101 | Introduction to Culinary Arts OR | 3 credits |
| HMGT-101 | Introduction to Hospitality Management | 3 credits |
| HMGT-111 | Foodservice Sanitation and Safety | 1 credits |
| HMGT-120 | Food Preparation I | 3 credits |
| HMGT-220 | Food Preparation II | 3 credits |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 credits |
| CMGT-120 | Culinary Supervision | 3 credits |
| CMGT-130 | Garde Manger | 3 credits |
| CMGT-135 | Baking and Pastries | 3 credits |
| CMGT-200 | International Cuisine | 3 credits |
| CMGT-210 | Culinary Management Internship | 2 credits |
| Electives – Select 3 credits from the following courses: |
| BMGT-120 | Small Business Management | 3 credits |
| BMGT-240 | Human Resources Management | 3 credits |
| CMGT-145 | Foodservice Facility Planning | 3 credits |
| HEED-211 | Nutrition | 3 credits |
| HMGT-250 | Food and Beverage Management and Service | 3 credits |
| ENTR -215 | Taking Innovation to Market | 3 credits |
| | |
| Professional Cooking and Baking-Dual Option - Application Code 233c |
| CMGT-101 | Introduction to Culinary Arts OR | 3 credits |
| HMGT-101 | Introduction to Hospitality Management | 3 credits |
| CMGT-120 | Culinary Supervision | 3 credits |
| CMGT-130 | Garde Manger | 3 credits |
| CMGT-135 | Baking and Pastries | 3 credits |
| CMGT-235 | International Breads | 2 credits |
| CMGT-240 | Baking and Pastries Showpieces | 3 credits |
| CMGT-250 | Cake Decorating and Candy Making | 3 credits |
| HMGT-111 | Foodservice Sanitation and Safety | 1 credits |
| HMGT-120 | Food Preparation I | 3 credits |
| HMGT-220 | Food Preparation II | 3 credits |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 credits |
| Total number of credits for degree: 61-65 |