Page 139 - Southwestern Community College Catalog 2019-2020
P. 139
FALL SEMESTER 2
ACC 120 CUL 135 CUL 135A CUL 230 ENG 114 HRM 245
Principles of Financial Accounting Food & Beverage Service
Food & Beverage Service Lab Global Cuisines
Professional Research and Reporting Human Resource Mgmt – Hosp
Totals 12
SPRING SEMESTER 2
BUS 230
CUL 120
CUL 250
PSY 150
Choose one of the following:
COM 140 Intro to Intercultural Communication HUM 230 LeadershipDevelopment
3 2 1 3
3
CULINARY ARTS
133
2 0 4 0 0 2 2 0 1 8 0 5 0 0 3 0 0 3
12 0 18
0 0 3 0 0 2 8 0 5 0 0 3
0 0 3 0 0 3 8 0 16
Lab Clinical Credit 0 0 2 2 0 1 0 0 3 0 0 2 2 0 1 6 0 5 4 0 3
14 0 17
* This certi cate or pathway is offered to high school students through College Promise initiative. Please refer to page 21 for additional information.
FACULTY
Ceretta Davis, Program Coordinator ceretta@southwesterncc.edu 828.339.4256 or 800.447.4091, ext. 4256
Small Business Management Purchasing
Classical Cuisine
General Psychology
3 2 0 1 3 3
Total Semester Hour Credits: 71
CERTIFICATE - C55150 & C55150CP* FALL SEMESTER 1
Pre x Number CUL 110 CUL 110A CUL 112
CUL 135 CUL 135A CUL 140 CUL 160
Title Class
3 Totals 12
Total Semester hour Credits: 17
Sanitation & Safety Sanitation & Safety Lab Nutrition for Foodservice Food & Beverage Service Food & Beverage Service Lab Culinary Skills I
2 0 3 2 0 2 1
Baking I
Totals 10
2019-20 Catalog
the Career &
