Business, Hospitality, and Information Technology - 22FM - International Cuisine Certificate 22FM
Program Overview
Catalog Description
This program prepares students for exposure to various international cuisines from different parts of the world to broaden their knowledge in the history of cuisines, regions of countries, foods indigenous to the area, key ingredients, cooking techniques and procedures. The certificate will include cuisines from Europe, Italy, France, Latin America, Asian, and North America.
Program Title
Plan Code
Award Type
Division
Free Form Requisites
First Semester | 6 Credits | |
Course | Title | Hours |
|---|---|---|
CLC120 ^ | College Success Seminar | 2 |
HCM110 | Introduction to Hospitality Industry | 3 |
HCM113 | ServSafe: Food Service Sanitation | 1 |
Second Semester | 10 Credits | |
Course | Title | Hours |
HCM111 | Culinary Principles I | 4 |
HCM15_ | HCM elective (see list below) | 3 |
HCM15_ | HCM elective (see list below) | 3 |
Third Semester | 7 Credits | |
Course | Title | Hours |
HCM112 | Culinary Principles II | 4 |
HCM15_ | HCM elective (see list below) | 3 |
Total Hours for Certificate | 23 | |
International Cuisine Certificate elective options | ||
Course | Title | Hours |
HCM150 | Contemporary Restaurant Breakfast | 3 |
HCM151 | American Regional Cuisine | 3 |
HCM152 | European Cuisine | 3 |
HCM153 | Latin American Cuisine | 3 |
HCM154 | Italian Regional Cuisine | 3 |
HCM155 | French Regional Cuisine | 3 |
HCM159 | Culinary Arts Study Abroad | 3 |
^ CLC 120 is an institutional requirement for graduation.