| 요리,
제과제빵 Associate Degree &
Bachelor Degree |
|
|
| Freshman
Year (First Semester-15-18 Weeks) |
| Block
A |
Block
B |
Block
C |
Block
D |
Block
E |
| Mathematics Fundamentals (NC) |
Introduction to Gastronomy |
Meat Identification and Fabrication |
Skill Development I |
Skill Development II |
| Writing Fundamentals (NC) |
Mathematics |
Seafood Identification and Fabrication |
|
|
| |
Product Knowledge |
|
|
|
| |
Food Safety |
|
|
|
| |
Writing |
| Freshman
Year (Second Semester-15 Weeks) |
| Block
F |
Block
G |
Block
H |
Block
I |
Block
J |
| Skill Development III |
Cuisines of the Americas |
Cuisines of Asia |
Lunch Cookery |
Garde Manger |
| |
Writing Examination |
Costing Examination |
Breakfast Cookery |
Cooking Examination |
| Introduction
to Interpersonal Communication |
| EXTERNSHIP-21
WEEKS |
Block K
Externship-18 Weeks Required |
| Sophomore
Year (First Semester-15 Weeks) |
|
| Block
L |
Block
M |
Block
N |
Block
O |
|
| Nutrition |
Baking and Pastry Skill Development |
Cuisines of Europe and the Mediterranean |
Wines and Beverages |
|
| Introduction to Management |
|
|
|
|
| Menu Development |
|
|
|
|
| Controlling Costs & Purchasing Food |
|
|
|
|
| |
|
|
|
| Restaurant Law (NC) |
|
|
|
|
| Sophomore
Year (Second Semester-15 Weeks) |
| Block
P |
Block
Q |
Block
R |
Block
S |
Block
T |
| Banqueting and Catering |
Italian Cuisine (Caterina) |
Introductory Table Service (Caterina
or St. Andrew's) |
Advanced Restaurant
Cooking (American Bounty or Escoffier) |
Advanced Table
Service (American Bounty or Escoffier) |
| Costing Examination |
Nutritional Cooking (St. Andrew's) |
Cooking Examination |
|
| Freshman
Year (First Semester-15-18 Weeks) |
| Block
A |
Block
B |
Block
C |
Block
D |
Block
E |
Mathematics Fundamentals
|
Introduction to Gastronomy
|
Meat Identification and Fabrication |
Skill Development I |
Skill Development II |
| Writing Fundamentals |
Mathematics |
Seafood Identification and Fabrication |
|
|
| |
Product Knowledge
|
|
|
|
| |
Food Safety |
|
|
|
| |
Writing |
| Freshman
Year (Second Semester-15 Weeks) |
| Block
F |
Block
G |
Block
H |
Block
I |
Block
J |
| Skill Development III |
Cuisines of the Americas |
Cuisines of Asia |
Lunch Cookery |
Garde Manger |
| |
Writing Examination |
Costing Examination |
Breakfast Cookery |
Cooking Examination |
| Introduction to Interpersonal
Communication |
| EXTERNSHIP-21
WEEKS |
Block K
Externship-18 Weeks Required |
| Sophomore
Year (First Semester-15 Weeks) |
|
| Block
L |
Block
M |
Block
N |
Block
O |
|
Nutrition
|
Baking and Pastry
Skill Development |
Cuisines of Europe
and the Mediterranean |
Wines and Beverages |
|
Introduction to Management
|
|
|
|
|
Menu Development
|
|
|
|
|
Controlling Costs and Purchasing
Food
|
|
|
|
|
| Restaurant Law (NC) |
|
|
|
|
| Sophomore
Year (Second Semester-15 Weeks) |
| Block
P |
Block
Q |
Block
R |
Block
S |
Block
T |
| Banqueting and Catering |
Italian Cuisine (Caterina) |
Introductory Table Service (Caterina
or St. Andrew's) |
Advanced Restaurant Cooking
(American Bounty or Escoffier) |
Advanced Table Service (American
Bounty or Escoffier) |
| Costing Examination |
Nutritional Cooking (St. Andrew's) |
Cooking Examination |
|
|
| Junior
Year (30 Weeks) |
|
| First
Semester |
Second
Semester |
Composition and Communication
|
French I, Italian I, Spanish
I
|
Accounting & Budget Management
|
History and Cultures of Europe
|
Computers in the Food Business
I
|
Interpersonal Communications |
Computers in the Food Business
II
|
Marketing and Promoting Food
|
| Economics |
|
French II, Italian II, Spanish
II |
Psychology of Human Behavior |
| Intersession
(Six Weeks) |
| Wine
and Food Seminar |
| Senior
Year (30 Weeks) |
| First
Semester |
Second
Semester |
| Advanced Cooking |
History & Cultures of the
Americas |
Restaurant Operations |
Food and Culture**
or Professional Food Writing** or World Literature** or Business
Planning** or Field Experience and Action Plan*** or Advanced
Concepts in Nutrition** or Wines and Spirits Management** or
Senior Thesis: Culinary Arts*** |
| Financial Management |
Human Resource Management |
Ethics |
| French III, Italian III, or
Spanish III |
|
French IV, Italian IV, Spanish
IV |
| |
|
History and Culture of Asia |
| |
|
Managing Quality for the Future |
| 3)
제과 제빵 Associate
degree |
TOP |
| Freshman
Year (First Semester-15-18 Weeks) |
| Block
A |
Block
B |
Block
C |
Block
D |
Block
E |
Mathematics Fundamentals (NC)
|
Introduction to Gastronomy
|
Baking Ingredients and Equipment
Technology |
Culinary Skills |
Hearth Breads and Rolls |
| Writing Fundamentals (NC) |
Mathematics |
Principles of Design |
|
|
| |
Product Knowledge
|
|
|
|
| |
Food Safety |
|
|
|
| |
Writing |
| Freshman
Year (Second Semester-15 Weeks) |
| Block
F |
Block
G |
Block
H |
Block
I |
Block
J |
| Baking Techniques |
Pastry Techniques |
Cookies, Tarts, and Mignardises |
Basic and Classical Cakes |
Individual and Production Pastries |
| |
Writing Examination |
Costing Examination |
Baking Examination |
|
| Introduction to Interpersonal
Communication |
| EXTERNSHIP-21
WEEKS |
Block K
Externship-18 Weeks Required |
| Sophomore
Year (First Semester-15 Weeks) |
|
| Block
L |
Block
M |
Block
N |
Block
O |
|
Nutrition
|
Confectionery Arts
& Special Occasion Cakes |
Contemporary Cakes
& Desserts |
Chocolate and Confections |
|
Introduction to Management
|
|
|
|
|
Menu Development
|
|
|
|
|
Controlling Costs and Purchasing
Food
|
|
|
|
|
| Restaurant Law (NC) |
|
|
|
|
| Sophomore
Year (Second Semester-15 Weeks) |
| Block
P |
Block
Q |
Block
R |
Block
S |
Block
T |
| Specialty Breads |
Advanced Baking Principles |
Restaurant & Production
Desserts |
Cafe Operations
(Apple Pie Bakery Cafe) |
Beverages &
Customer Service (Apple Pie Bakery Cafe) |
| Costing Examination |
|
Baking Examination |
| Freshman
Year (First Semester-15-18 Weeks) |
| Block
A |
Block
B |
Block
C |
Block
D |
Block
E |
Mathematics Fundamentals (NC)
|
Introduction to Gastronomy
|
Baking Ingredients and Equipment
Technology |
Culinary Skills |
Hearth Breads and Rolls |
| Writing Fundamentals (NC) |
Mathematics |
Principles of Design |
|
|
| |
Product Knowledge
|
|
|
|
| |
Food Safety |
|
|
|
| |
Writing |
| Freshman
Year (Second Semester-15 Weeks) |
| Block
F |
Block
G |
Block
H |
Block
I |
Block
J |
| Baking Techniques |
Pastry Techniques |
Cookies, Tarts, and Mignardises |
Basic and Classical Cakes |
Individual and Production Pastries |
| |
Writing Examination |
Costing Examination |
Baking Examination |
|
| Introduction to Interpersonal
Communication |
| EXTERNSHIP-21
WEEKS |
Block K
Externship-18 Weeks Required |
| Sophomore
Year (First Semester-15 Weeks) |
|
| Block
L |
Block
M |
Block
N |
Block
O |
|
Nutrition
|
Confectionery Arts
& Special Occasion Cakes |
Contemporary Cakes
& Desserts |
Chocolate and Confections |
|
Introduction to Management
|
|
|
|
|
Menu Development
|
|
|
|
|
Controlling Costs and Purchasing
Food
|
|
|
|
|
| Restaurant Law (NC) |
|
|
|
|
| Sophomore
Year (Second Semester-15 Weeks) |
| Block
P |
Block
Q |
Block
R |
Block
S |
Block
T |
| Specialty Breads |
Advanced Baking Principles |
Restaurant & Production
Desserts |
Cafe Operations
(Apple Pie Bakery Cafe) |
Beverages &
Customer Service (Apple Pie Bakery Cafe) |
| Costing Examination |
|
Baking Examination |
| Junior
Year (30 Weeks) |
|
| First
Semester |
Second
Semester |
| Composition and Communication |
French I, Italian I, Spanish
I
|
Accounting & Budget Management
|
History and Cultures of Europe
|
Computers in the Food Business
I
|
Interpersonal Communications |
Computers in the Food Business
II
|
Marketing and Promoting Food
|
| Economics |
|
French II, Italian II, Spanish
II |
Psychology of Human Behavior |
| Intersession
(Six Weeks) |
| Wine and Food
Seminar |
| Senior
Year (30 Weeks) |
| First
Semester |
Second
Semester |
| Advanced Pastry |
History & Cultures of the
Americas |
Restaurant Operations |
Food and Culture**
or Professional Food Writing** or World Literature** or Business
Planning** or Field Experience and Action Plan*** or Advanced
Concepts in Nutrition** or Wines and Spirits Management** or
Senior Thesis: Baking & Pastry Arts*** |
| Financial Management |
Human Resource Management |
Ethics |
| French III, Italian III, or
Spanish III |
|
French IV, Italian IV, Spanish
IV |
| |
|
History and Culture of Asia |
| |
|
Managing Quality for the Future |
