Figures in parentheses for each credit-bearing course are as follows:
(lecture hours/lab hours/externship hours/total hours)
The laboratory is designed to give the instructor the flexibility to include the proper mixture of theory and skill development and generally consists of 1/3 theory and 2/3 laboratory work. Although the figures after the course title may indicate all laboratory work, the proper amount of theory is covered.
*Students must receive a passing grade for both Culinary Fundamentals and the NRA ServSafe® examination (part of the Introduction to Food Science course) and meet GPA requirements in order to progress to the second semester of the freshman year.
Approved and Regulated by the Texas Workforce Commission, Career Schools and Colleges, Austin, TX.