CSN MAP: BAS Food Service Operations (Culinary Arts Associates Completed)

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WHO SHOULD USE THIS ACADEMIC MAP

This academic map should be used by CSN students who have been accepted into the Food Service Operations, BAS and have completed the AAS Culinary Arts degree.

Students needing assistance from a CSN Advisor may visit https://www.csn.edu/advising.
Students needing assistance from a CSN Counselor may visit https://www.csn.edu/counselingdepartment.

HOW THIS ACADEMIC MAP IS SET UP

The academic map only covers the courses that remain to complete the BAS once the AAS Culinary Arts degree is completed, totals 55 credits, and assumes no transferred coursework. It is set up to show students the ideal path to completing the degree in four (4) semesters. Students who cannot take the map’s recommended number of credits each semester will take longer to complete the degree and graduate. Click on a course to see more information about that course including description, prerequisites and credit value.

STUDENT NOTE:

Students must complete the BAS degree with a cumulative grade point average of 2.0 or higher.
The BAS Food Service Operations degree requires a minimum of an associate degree in Food and Beverage Management, Culinary Arts, or a related field from a regionally accredited institution.
Prior to Semester #1 students should apply to the Food Service Operations program and receive approval from the program director to enter the program.

CSN Semester #1 - Recommended Courses

Total Minimum Credits: 16
Student MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

English Composition (General Education) - Credits 3: ENG 333 - Professional Communications
Natural Science with Lab Experience (General Education) - Credits 4:

Four (4) Credit Options with Lab (No Prerequisites) include: ANTH 102 and ANTH 110L ; or AST 103 and AST 105 ; or AST 104 and AST 105 ; or BIOL 101 ; or CHEM 105 and CHEM 106 ; or GEOG 103 and GEOG 104 ; or GEOL 101 ; or PHYS 110

Core Requirements (Major Requirements) - Credits 3: FAB 301 - Food Service Management
Core Requirements (Major Requirements) - Credits 3: FAB 305 - Food Service Accounting I
Core Requirements (Major Requirements) - Credits 3: FAB 340 - Restaurant Entrepreneurship

CSN Semester #2 - Recommended Courses

Total Minimum Credits: 15
Student MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Human Relations (General Education) - Credits 3: See a counselor or advisor to choose a course option without prerequisites and is valued at 3 credits.
Fine Arts/Humanities/Social Science (General Education) - Credits 3: PHIL 311 - Professional Ethics
Core Requirements (Major Requirements) - Credits 3: FAB 380 - Food Service Operations Marketing
Core Requirements (Major Requirements) - Credits 3: FAB 395 - Food Service Operations Facilities
Upper Division Electives (Major Requirements) - Credits 3: See a counselor or advisor to choose a course option from any 300-400 level FAB, CUL, MGT, or TCA prefix course not used to fulfill another section of this degree and is valued at 3 credits.

CSN Semester #3 - Recommended Courses

Total Minimum Credits: 12
Student MUST MEET with an advisor or counselor BEFORE REGISTERING for their NEXT SEMESTER.

Core Requirements (Major Requirements) - Credits 3: FAB 401 - Food Service Operations Law
Core Requirements (Major Requirements) - Credits 3: FAB 405 - Food Service Accounting II
Core Requirements (Major Requirements) - Credits 3: FAB 407 - Food Service Operations HR
Upper Division Electives (Major Requirements) - Credits 3: See a counselor or advisor to choose a course option from any 300-400 level FAB, CUL, MGT, or TCA prefix course not used to fulfill another section of this degree and is valued at 3 credits.

CSN Semester #4 - Recommended Courses

Total Minimum Credits: 12
APPLY FOR GRADUATION by the deadline. Click www.csn.edu/graduation for more information on applying for graduation.

Core Requirements (Major Requirements) - Credits 3: FAB 450 - Food Service Operations Internship
Core Requirements (Major Requirements) - Credits 3: FAB 465 - Beverage Management
Core Requirements (Major Requirements) - Credits 3: FAB 467 - Restaurant Management Operations
Upper Division Electives (Major Requirements) - Credits 3: See a counselor or advisor to choose a course option from any 300-400 level FAB, CUL, MGT, or TCA prefix course not used to fulfill another section of this degree and is valued at 3 credits.