|
FIRST QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
SECOND QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
|
HOSP
102 Foodservice Equipment (T)
|
2
|
1/2
|
|
HOSP
107 Food Principles (T)
|
5
|
5/0
|
|
|
HOSP
103 Hospitality Sanitation (ServSafe) (T)
|
2
|
2/0
|
|
HOSP
109 Food Production I (T)
|
3
|
1/7
|
HOSP 102, 103 and
104
|
|
HOSP
104 Hospitality Safety and Security (T)
|
1
|
1/0
|
|
DIET
192 Dietetic Practicum II (T)
|
2
|
1/7
|
DIET 191
|
|
DIET
191 Dietetic Tech. Practicum I (T)
|
1.5
|
1/3.5
|
|
MULT
101 Medical Terminology (B)
|
2
|
2/0
|
|
|
ENGL
101 Beginning Comp (G)
|
3
|
3/0
|
ENGL 100 or place
|
MATH
102 Beginning Algebra (B)
|
4
|
4/0
|
Place in MATH 102
|
|
MLT
100 Introduction to Healthcare (T)
|
3
|
2/2
|
Place in ENG 101
|
|
|
|
|
|
CPT
101 PC Applications I (B)
|
3
|
2/2
|
Place in ENG 101
|
|
|
|
|
|
TOTAL CREDITS
|
15.5
|
|
|
TOTAL CREDITS
|
16
|
|
|
|
THIRD QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
FOURTH QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
|
HOSP
121 Hospitality Industry Computer Applications (T)
|
2
|
1/2
|
CPT 101
|
BMGT
102 Managing Interpersonal Skills I (B)
|
3
|
1/4
|
|
|
HOSP
123 Food Purchasing (T)
|
3
|
3/0
|
HOSP 107 and place
in DEV 031
|
ENGL
102 Essay and Research (G)
|
3
|
3/0
|
ENGL 101
|
|
BIO
161 Human Anatomy (B)
|
5
|
3/4
|
Place in ENGL 101
and BIO 100 or equivalent
|
BIO
169 Human Physiology (B)
|
5
|
4/3
|
BIO 161
|
|
DIET
193 Dietetic Practicum III (T)
|
2
|
1/7
|
DIET 192
|
COMM
105 Speech (G)
|
3
|
3/0
|
ENGL 101
|
|
HOSP
153 Nutrition for a Healthy Lifestyle (T)
|
5
|
5/0
|
Place in ENGL 101
and DEV 031
|
|
|
|
|
|
TOTAL CREDITS
|
17
|
|
|
TOTAL CREDITS
|
14
|
|
|
|
FIFTH QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
SIXTH QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
|
DIET
297 Dietetic Practicum IV (T)
|
3
|
2/7
|
DIET 193
|
SSCI
101 Cultural Diversity (G)
|
5
|
5/0
|
Place in ENG 101
|
|
DIET
275 Medical Nutrition Therapy I (T)
|
5
|
4/2
|
HOSP 153 and BIO
169
|
DIET
298 Dietetic Practicum V (T)
|
2
|
1/7
|
DIET 297
|
|
HOSP
225 Menu Development (T)
|
3
|
3/0
|
HOSP 153 and HOSP
107
|
DIET
276 Medical Nutrition Therapy II (T)
|
5
|
4/2
|
DIET 275
|
|
HOSP
205 Records and Cost Controls (T)
|
4
|
4/0
|
ACCT 106 or
permission
|
HOSP
224 Hosp. Supervision and Quality Management (T)
|
5
|
5/0
|
BMGT 102
|
|
TOTAL CREDITS
|
15
|
|
|
TOTAL CREDITS
|
17
|
|
|
|
SEVENTH QUARTER
|
CR
|
LEC/LAB HR
|
PREREQ
|
GRADUATION REQUIREMENTS
|
|
DIET
265 Dietetic Tech. Seminar (T)
|
1
|
1/0
|
DIET 298
|
Total General Education (G)
|
22
hours
|
|
|
DIET
299 Dietetic Practicum VI (T)
|
2.5
|
1/8
|
DIET 298
|
Total Basic Education (B)
|
22
hours
|
|
|
|
HOSP
219 Food Production Mgmt (T)
|
4
|
1/8
|
Graduating Quarter
or permission
|
Total Non-Technical
|
44
hours
|
|
|
|
ENGL
202 Writing for Health and Human Services (G)
|
3
|
3/0
|
ENG 102 or 111
|
Total Technical (T)
|
66
hours
|
|
|
|
HUM
1XX HUM 111, 112, 113, 151, 152 or 224 (G)
|
5
|
5/0
|
Place in ENG 101
|
TOTAL
CREDITS 110 hours
|
|
TOTAL CREDITS
|
15.5
|
|
|
