Hospitality & Culinary
Center of Excellence

About the Program
Required Courses
Employment Outlook
Credit Transfer
Related Club Activities
Printable Fact Sheet
Get Started at WCTC

Note: Due to the popularity of the first semester lab course 316-100, Principles of Food Preparation, enrolling students could be put on a waiting list for this course.

First Semester
	Course Num	Course Name	Credits
	109-100	Intro to Hospitality Industry	2
	109-105	Prchsng for Hspitality Indstry	2		*
	316-100	Principles of Food Preparation	5		*
	316-110	Applied Food Service Sanitatn	1
	316-115	Nutrition for the Culinarian	1
	801-195	Written Communication	3	+	*
	Elective		2
	Total Semester Credits		16
Second Semester
	Course Num	Course Name	Credits
	107-007	Introduction to Microsoft Word	1	+
	107-008	Intro to Microsoft Excel	1	+	*
	109-135	Food/Bvrage/Labor Cost Control	3		*
	316-101	Garde Manger & Baking	4		*
	801-196	Oral/Interpersonal Comm	3	+
	804-123	Math w Business Apps	3	+
	809-199	Psychology of Human Relations	3		*
	Total Semester Credits		18
Summer Semester
	Course Num	Course Name	Credits
	317-100	Culinary Management Internship	3
	Total Semester Credits		3
Third Semester
	Course Num	Course Name	Credits
	109-121	Restaurant Operations Mgmt	4
	109-125	Hospitality Law & Liability	3
	316-102	Restaurant Cuisine	4		*
	809-172	Race Ethnic & Diversity	3		*
	Elective		2
	Total Semester Credits		16
Fourth Semester
	Course Num	Course Name	Credits
	101-106	Hotel/Restaurant Accounting	2
	316-103	Intrnatnl & Regional Cuisine	4		*
	317-101	Developing a Kitchen Team	3
	802-167	Span for Hospitality Industry	1
	809-195	Economics	3	+	*
	809-196	Introduction to Sociology	3	+	*
	Total Semester Credits		16

+ (Proficiency Exam Available)
* (Prerequisites or substitutes may apply to this class. Click on course title for specific information.)



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