COURSE CURRICULUM

Level 1-Food Preparation 1, Basic Culinary Knowledge, Bake Practical 1, Bake Theory, Career Preparation, Reason & Writing 1 - Tourism/Hospitality, Math for Hospitality, Nutrition – Intro. Level 2- General Education elective course, Food Preparation 2, Garde Manger, Purchasing & Menu Planning, Communications for Tourism & Hospitality, Cultural Anthropology, Food Service Production. Level 3 – Externship-Field Placement. Level 4- The Anthropology of Modern Gastronomy, The Science of Food & Nutrition, Physiology & Normal Nutrition, Accounting Fundamentals, Clinical Documentation, Therapeutic Nutrition, Employee Relations, Nutrition Therapy Practical. Level 5- Nutrition Practicum, Marketing Nutrition, Auditing & Compliance, Finance for Food & Nutrition Management, Nutrition Screening, Facilities Management. General Education Electives - General Education course (normally taken in Level 2)