HSC Logo  Culinary Arts/Demi-Chef C55150H1 Full for 2014-2015


 * Uniform required - approximately. $60

Demi-Chef prepares students for entry-level positions in the catering and cold foods display fields.  Students will learn basic cookery and cold food preparation concepts and techniques. Credit obtained in these courses may be transferred directly into the Culinary Technology associate degree curriculum.

            H.S. UNIT
SEMESTER COURSE NAME DAYS TIMES FTCC H=Honors
          Credit S=Standard
Fall CUL 110^ Sanitation and Safety* F 1:00-2:50wb 2 1 S
CUL 140 Basic Culinary Skills* M - TH 1:00-2:50wb 5 2 S
Spring CUL 120 Purchasing* F 1:00-2:50wb 2 1 S
CUL 170 Garde-Manger I** M - TH 1:00-2:50wb 3 1 S
^Articulated course
*SAT, ACT, Accuplacer, PLAN, PSAT, Compass, or Asset test scores required
**Course prerequisites apply

Textbook prices and information are available by logging on to WebAdvisor or by visiting our website at www.faytech.bkstr.com and clicking on the "Books" tab.