Apr 19, 2024  
2019-2020 SLCC General Catalog 
    
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2019-2020 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Food Service Basics CP: Part-time

View Food Service Basics: CP (CTE)  page.

Plan of Study 2019-2020

The following is a plan of requirements to complete this Certificate of Proficiency in 1 year. 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 appropriate placement 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 credits        ☐ CHEF 2410 Purchasing  -  3 credits    
☐ CHEF 1200 Cuisine & Culture  -  3 credits     ☐ Elective - 3 credits    
☐ CHEF 1210 Food and Beverage Service  -  3 credits        
☐ CHEF 1320 Fundamentals Cost Control (QS)  -  3 credits        
       
► Progress Check: Apply for Graduation      

Advising Notes