| 과목 |
학점 |
학사 |
준학사 |
Accounting
and Budget Management
|
3 |
O |
|
Advanced
Baking Principles
|
3 |
O |
O |
Advanced
Concepts in Nutrition
|
3 |
O |
|
Advanced
Cooking
|
3 |
O |
|
Advanced
Restaurant Cooking
|
3 |
O |
O |
Advanced
Pastry
|
3 |
O |
|
Advanced
Table Service
|
3 |
O |
O |
Baking
and Pastry Skill Development
|
3 |
O |
O |
| Baking
Ingredients and Equipment Technology |
1.5 |
O |
O |
| Baking
Techniques
|
3 |
O |
O |
Banqueting
and Catering
|
3 |
O |
O |
Basic
and Classical Cakes
|
3 |
O |
O |
Beverages
and Customer Service
|
3 |
O |
O |
Breakfast
Cookery
|
1.5 |
O |
O |
Business
Planning
|
3 |
O |
|
Cafe Operations
|
3 |
O |
O |
Chocolates
and Confections
|
3 |
O |
O |
Composition
and Communication
|
3 |
O |
|
Computers
in the Food Business I
|
1 |
O |
|
Computers
in the Food Business II
|
1 |
O |
|
Confectionery
Art and Special Occasion Cakes
|
3 |
O |
O |
Contemporary
Cakes and Desserts
|
3 |
O |
O |
Controlling
Costs and Purchasing Food
|
1.5 |
O |
O |
Cookies,
Tarts, and Mignardises
|
3 |
O |
O |
Cuisines
of Asia
|
3 |
O |
O |
Cuisines
of Europe and the Mediterranean
|
3 |
O |
O |
Cuisines
of the Americas
|
3 |
O |
O |
Culinary
Skills
|
3 |
O |
O |
Economics
|
3 |
O |
|
Ethics
|
3 |
O |
|
Externship
|
6 |
O |
O |
Field
Experience and Action Plan
|
3 |
O |
|
Fifth-Semester
Baking Examination
|
PASS/FAIL |
O |
O |
Fifth-Semester
Cooking Examination
|
PASS/FAIL |
O |
O |
Fifth-Semester
Costing Examination
|
PASS/FAIL |
O |
O |
Financial
Management
|
3 |
O |
|
Food and
Culture
|
3 |
O |
|
Food Safety
|
1.5 |
O |
O |
French
I, II, III, and IV
|
과정별2 |
O |
|
Garde
Manger
|
3 |
O |
O |
Hearth
Breads and Rolls
|
3 |
O |
O |
History
and Cultures of Asia
|
3 |
O |
|
History
and Cultures of Europe
|
3 |
O |
|
History
and Cultures of the Americas
|
3 |
O |
|
Human
Resource Management
|
3 |
O |
|
Independent
Study
|
1,2,3 |
O |
O |
Individual
and Production Pastries
|
3 |
O |
O |
Interpersonal
Communication
|
3 |
O |
|
Introduction
to Gastronomy
|
1.5 |
O |
O |
Introduction
to Interpersonal Communication
|
1.5 |
O |
O |
Introduction
to Management
|
1.5 |
O |
O |
Introductory
Table Service
|
3 |
O |
O |
Italian
I, II, III, and IV
|
과정별2 |
O |
|
Italian
Cuisine
|
1.5 |
O |
O |
| Lunch
Cookery |
1.5 |
O |
O |
| Managing
Quality for the Future: |
3 |
O |
|
Marketing
and Promoting Food
|
3 |
O |
|
Mathematics
|
1.5 |
O |
O |
Mathematics
Fundamentals
|
- |
O |
O |
Meat Identification
and Fabrication
|
1.5 |
O |
O |
Menu Development
|
1.5 |
O |
O |
Nutrition
|
1.5 |
O |
O |
Nutritional
Cooking
|
1.5 |
O |
O |
Pastry
Techniques
|
3 |
O |
O |
Principles
of Design
|
1.5 |
O |
O |
Product
Knowledge
|
1.5 |
O |
O |
Professional
Food Writing
|
3 |
O |
|
Psychology
of Human Behavior
|
3 |
O |
|
Restaurant
and Production Desserts
|
3 |
O |
O |
Restaurant
Law
|
- |
O |
O |
Restaurant
Operations
|
4 |
O |
|
Seafood
Identification and Fabrication
|
1.5 |
O |
|
Second-Semester
Baking Examination
|
PASS/FAIL |
O |
O |
Second-Semester
Cooking Examination
|
PASS/FAIL |
O |
O |
Second-Semester
Costing Examination
|
PASS/FAIL |
O |
O |
Second-Semester
Writing Examination
|
PASS/FAIL |
O |
O |
Selected
Topics
|
1,2,3 |
O |
O |
Senior
Thesis: Baking and Pastry Arts
|
3 |
O |
|
Senior
Thesis: Culinary Arts
|
3 |
O |
|
Skill
Development I
|
3 |
O |
O |
Skill
Development II
|
3 |
O |
O |
Skill
Development III
|
3 |
O |
O |
Spanish
I, II, III, and IV
|
과정별2 |
O |
|
Specialty
Breads
|
3 |
O |
O |
Wine and
Food Seminar
|
3 |
O |
|
Wines
and Beverages
|
3 |
O |
O |
Wines
and Spirits Management
|
3 |
|
|
World
Literature
|
3 |
O |
|
Writing
|
1.5 |
O |
O |
| Writing
Fundamentals |
- |
O |
O |
