Students

Culinary And Hospitality

Pastry Arts Scheduling Sequence Tracks


Pastry Arts Scheduling Sequence Tracks

This sequence is designed for full-time attendance, however may be completed via part-time status. Attending Group Advising Sessions will permit your advisor to ensure you are on track to graduate in the time you desire.

Full-time Track for students beginning in the FALL

Fall (12 credits) F/T Spring (12 credits) F/T Summer (10 credits) P/T
SDV 101 HRI 285* HRI 159
HRI 115 HRI 218 HRI 226
HRI 128 HRI 119 HRI 237
ENG 111 HRI 122 Elective
MTH 120 HRI 106  
 
YEAR TWO
Fall (12 credits) F/T Spring (12 credits) F/T Summer (9 credits)  P/T
HRI 2X4* HRI 134 HRI 299
HRI 284* HRI 286* HRI 190
HRI 251 HRI 281* HRI 2X3
Elective HRI 224 HLT 100


Full-time Track for students beginning in the SPRING

YEAR ONE – Fall 2014 and after – 67 Credits
Spring (12 credits) F/T Summer (10 credits) P/T Fall (12 credits) F/T
SDV 101 HRI 159 HRI 2X4*
HRI 115 HRI 226 HRI 284*
HRI 128 HRI 237 HRI 251
HRI 285* MTH 120 HRI 106
HRI 134    
 
YEAR TWO
Spring (12 credits) F/T Summer (9 credits) P/T Fall (12 credits)  F/T
HRI 119/122 HRI 299 HRI 218
HRI 286* HRI 190 ENG 111
HRI 281* HRI 2X3 Elective
HRI 224 HLT 100 Elective


Part-time Track for students beginning in the FALL

YEAR ONE – Fall 2014 and after
Fall (6 credits) P/T Spring (9 credits) P/T Summer (6 credits) P/T
SDV 101 HRI 285* HRI 226
HRI 115 HRI 106 HRI 237
HRI 128 ENG 111 HLT 100
YEAR TWO
Fall (9 credits) P/T Spring (9 credits)  P/T Summer (6 credits)  P/T
HRI 218 HRI 119/122 HRI 159
HRI 2X4* HRI 134 MTH 120
HRI 284* HRI 281*  
 
YEAR THREE
Fall (9 credits)  P/T Spring (9 credits) P/T Summer (4 credits) P/T
HRI 251 HRI 224 HRI 299
HRI 190 HRI 286* HRI XX3
Elective Elective  


Part-time Track for students beginning in the SPRING

YEAR ONE – Fall 2014 and after
Spring (6 credits) P/T Summer (9 credits) P/T Fall (8 credits) P/T
SDV 101 HRI 106 HRI 218
HRI 115 MTH 120 HLT 100
HRI 128 ENG 111 Elective
 
YEAR TWO
Spring (9 credits) P/T Summer (7 credits)  P/T Fall (9 credits)  P/T
HRI 119/122 HRI 159 HRI 2X4*
HRI 285* HRI 226 HRI 284*
HRI 134 HRI 237 HRI 251
 
YEAR THREE
Spring (9 credits)  P/T Summer (4 credits) P/T Fall (6 credits)  P/T
HRI 286* HRI 299 HRI 190
HRI 281* HRI 2X3 Elective
HRI 224    

Notes:

  1. Once enrolled, students must meet with their faculty advisor.  Students must register and attend a group advising session with their faculty advisor each semester to review their status towards graduation and their scheduling strategy.  Chef Jesse Miller advises NEW & FIRST Semester Students, while Chef Darren Rounds advises RETURNING Students.  Use this link to jump to the Advising and Admissions page.
  2. Courses should be taken as listed to ensure timely graduation; which is based on the Program Course Track selected.  There are two full-time tracks and two part-time tracks.  Personally designed tracks can be discussed with your advisor at the Group Advising Session, during the one on one break out sessions.
  3. Courses listed in HRI that are BOLD are designated as distance-learning only; those courses that are BOLD and are not HRI prefixes may be taken either on-campus or via distance-learning.
  4. This scheduling arrangement is contingent upon sufficient class sizes and freedom of class cancellations.
  5. The following courses are also required for graduation and may be taken any semester they are available and fit into the student’s schedule.  They are listed on the Program Course tracks above; when they are suggested to be enrolled.  These courses are:   SDV 101 (for Culinary & Pastry Arts)ENG 111, HLT 100, MTH 120, Humanities/Fine Arts Elective, and Social/Behavioral Science Elective.
  6. Students who place into developmental courses are required to complete those courses prior to entry into the HRI programs. These courses include:  BSK 41, ENF 1, ENF 2, BSK 1, MTE 1, and MTE 2.
  7. Uniforms and Toolkits are required for HRI courses and the SDV 101 course.
  8. Permission numbers are required for ALL HRI, SDV 101, and HLT 100 courses; must see advisor for department consent.
  9. The courses listed with the * are to designate the courses that are different between the three degree specializations.