From 2018-2028 the US Bureau of Labor Statistics continues, once again, to project significant occupational job growth for Foodservice Workers, Cooks, Chefs, Servers, Restaurant Managers, Foodservice Managers, etc. This program will have a decidedly entrepreneurial edge to it, preparing students to enter any of the projected growth areas listed above. However, this program will also provide graduates with the priceless tools needed to be able to open their own business in culinary arts and related fields.

Program Requirements

First Semester

MATH - 109E Applied College Math Enhanced 3-4 ILO-2★ OR MATH - 109 Applied College Math 3 ILO 2
ENGL - 109E Writing for the Professions 3-4 ILO-1 OR ENGL - 109 Writing for the Professions 3 ILO-1
HUMN - 105 Ethics and Diversity in the Workplace 3 ILO- 3
ENTR - 101 Introduction to Entrepreneurship 3 ⚠
GNST - 114 College Success in Entrepreneurship 1
HOSP - 105 Food Safety & Sanitation Guidelines 2 ⚠

Semester Total: 15-17; Credits Toward Degree 15

Second Semester

CHEF - 115 Menu Engineering & Cost Management 2
CHEF - 130 Prof Kitchen Essentials 3 ⚠
CHEF - 250 Art of Hospitality & Service 3 ⚠
COMM - 100 ~ Oral Communication 3 ILO 1
HUMN - 110 Critical Thinking and Leadership 3 ILO-4
ENTR - 150 Marketing Strategies for Entrepreneurs 3

Semester Total: 17

Third Semester

CHEF - 140 Tech for Baking & Prep Sauces 3
CHEF - 150 Breakfast, Lunch and Dinner Prep 3 ⚠
CHEF - 210 Nutritional Practices 2
ENTR - 130 Management/HR Strategies for Entrepreneurs 3
ENTR - 215 Financial Strategies for Entrepreneurs 3 ⚠

Semester Total: 14

Fourth Semester

BUSN - 298 Business Studies Seminar 1
CHEF - 230 Farm to Table Cuisines 3
CHEF - 240 International and Catering Cuisines 3
CHEF - 260 Back of House Restaurant Service 3
ENTR - 260 Business Plan 3
ENTR - 266 Entreprenuership Mentorship 1-3

Semester Total: 14

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