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

About This Academic Map

CSN students who have been accepted into the Food Service Operations, BAS and have completed the AAS Culinary Arts should follow this map.
- Please 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.
This 55-credit map, designed for students without transfer credits, represents the optimal pathway to completing this degree.
- Please note: The 55 credits cover the remaining courses to complete the BAS Food Service Operations after the AAS Culinary Arts is completed.
Click on a course for more information (description, prerequisites, credit hours, etc.).

Need Help with This Map or Selecting a Course?

For advising assistance, log into MyCSN and access your advising unit’s information from the advising notice in the communication center.
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CSN First 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

Human Relations (General Education) - Credits 3: Select a course from the Human Relations list on the degree sheet.
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 your CSN advising unit 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.

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 your CSN advising unit 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.

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 your CSN advising unit 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.