| 6 |
| 12 |
| 11 |
| 12 |
| CIS 125 | Business Applications of Microcomputer Software | 3 |
| or HEM 125 | Managing Technology in Hospitality |
| CAM 242 | Food Science | 2 |
| CAM 300 | Human Food and Nutrition (Human Food and Nutrition) | 3 |
| HEM 102 | Introduction to the Hospitality Industry | 3 |
| CAM 112 | Food Safety and Sanitation | 3 |
| CAM 221 | Basic Baking | 3 |
| CAM 251 | Menu Planning | 3 |
| CAM 202 | Catering | 3 |
| CAM 241 | Food Preparation I | 3 |
| CAM 332 | Pastries and Desserts | 3 |
| CAM 333 | Garde Manger | 3 |
| or CAM 290 | Cake Decorating and Design |
| CAM 335 | Event Planning & Management | 3 |
| CAM 341 | Food Preparation II | 3 |
| CAM 353 | International Cuisines | 3 |
| or CAM 326 | Advanced Baking |
| CAM 355 | Superv. in Hospitality Mgt. | 3 |
| CAM 365 | Wine, Beer and Spirits | 3 |
| CAM 327 | Internship I | 3 |
| CAM 400 | Hospitality Facilities Mgt | 3 |
| HEM 403 | Hospitality Law | 3 |
| CAM 427 | Internship II | 3 |
| CAM 430 | Food and Beverage Cost Control | 3 |
| CAM 431 | Managing Food and Bev. Op | 3 |
| CAM 441 | Food Preparation III | 3 |
| CAM 455 | Quantity Food Production | 3 |
| CAM 460 | Regional Cuisine | 3 |
| or CAM 426 | Adv. Pastries and Desserts |
| CAM 465W | Hospitality Senior Project | 3 |
| CAM 470 | Culinary Entrepreneurship | 3 |
| Total Hours | 121 |