.:PROGRAMS >> FOOD PRODUCTION & MANAGEMENT >> CURRICULUM:.

FOOD PRODUCTION & MANAGEMENT CURRICULUM

FRESHMAN YEAR

First Semester	Hours
FPT 1315 Culinary Arts I	5
FPT 1113 Math Prin. for Food Serv	3
FPT 1411 Front of the House	1
FPT 1212 Sanitation and Safety	2
ENG 1113 English Comp. I	3
Fine Arts Elective	3
Total	17
Second Semester	Hours
FPT 1326 Culinary Arts II	6
FPT 2222 Purchasing and Storage	2
FPT 1123 Math for Management	3
CSC 1113 Intro. to Comp. Concepts	3
ENG 1123 English Comp. II	3
Total	17

SOPHOMORE YEAR

First Semester	Hours
FPT 2334 Bakery Prod. & Mgt.	4
FPT 2612 Menu Plan & Cost Control	2
FPT 2812 Food Service Mgt.	2
WBL 2913 Work-Based Learning	3
MAT 1233 Intermediate Algebra**	3
Social Science Elective	3
Total	17
Second Semester	Hours
FPT 2515 Catering Management	5
FPT 2713 Nutrition	3
WBL 2923 Work-Based Learning	3
SPT 1113 Speech	3
Lab Science Elective	4
Total	18

* Students may receive a Certification in Food Production by completing all freshman year classes. Sophomore food service classes may be substituted for ENG 1113 and ENG 1123 upon instructor approval in order to attain 32 semester credit hours in technical courses.

** MAT 1313 College Algebra may be substituted for MAT 1233 and a lab science elective.