Apr 19, 2024  
2017-2018 SLCC General Catalog 
    
Catalog Navigation
  Catalog Home
  A Message from the President
  SLCC at a Glance
  Academic Policies & Procedures
  Degrees and Certificates
  General Education and Service Learning
  Programs & Areas of Study
  Programs Listed Alphabetically
  Course Descriptions
  Graduation Maps
  DegreeWorks
  Administration Credentials
  Faculty Credentials
  Continuing Education
  Institute of Public Safety
  School of Applied Technology
  Academic Calendar
  Class Schedule
  Tuition & Fees
  Archived Catalogs
  My Portfolio
HELP
2017-2018 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Food Service Basics CP: Full-time

View Food Service Basics: CP (CTE)  page.

Plan of Study 2017-2018

The following is a plan of requirements to complete this Certificate of Proficiency in 2 semesters. Each student’s experience will vary slightly, as this plan does not include transfer work, Advanced Placement (AP), or other institutions’ concurrent enrollment credits. Math and English placement will be based on the student’s Accuplacer/ACT/SAT scores. If developmental courses are required, they should be taken in the student’s first semester.

NOTE: This plan assumes the student is prepared to take the courses listed. If prerequisites are required, additional semesters may be required to complete this degree.

Meet with the Academic Program Advisor and consult DegreeWorks for specific degree requirements.

First Year

 Fall Semester (10 credits)   Spring Semester (6 credits)
☐ CHEF 1115 ServSafe for Food Service Managers      1 cr ☐ CHEF 2410 Purchasing   3 cr
☐ CHEF 1200 Cuisine & Culture   3 cr ☐ Elective   3 cr
☐ CHEF 1210 Food and Beverage Service   3 cr ☐  
☐ CHEF 1320 Fundamentals Cost Control (QS)   3 cr ☐  
       
► Progress Check: Meet with Academic Program Advisor      

Advising Notes