DUAL ADMISSION CURRICULUM GUIDE # BS1C (Part B) NCCC to Buffalo State - Hospitality Administration

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Credits	NCCC Courses - Culinary Arts (AAS)	Completed	BSC Equivalent
42	Food Service
3	CUL120 -Introduction to Baking		HTR330
3	CUL122-Breakfast/Lunch		HTR1XX
3	CUL 121-Culinary Foundations		HTR1XX
3	CUL 210-American Cuisine		HTR1XX
3	CUL 215-International Cuisine		HTR100
3	CUL 205-Saucier		HTR1XX
3	CUL 200-Garde Manger		HTR1XX
2	CUL123-Production Exp. Lab I		HTR300
2	CUL124-Production Exp. Lab II		HTR1XX
3	CUL220-Culinary Internship		HTR1XX
2	CUL131-Food Supervisory Mgt.		HTR361
2	CUL130-Sanitation & Safety		HTR200
2	CUL133-Meat Marketing		HTR1XX
2	CUL 230-Facilities Design		HTR1XX
2	CUL141-Purchasing & Costing		HTR370
2	CUL142-Nutrition		NFS334
2	CUL225-Wines		HTR335
3	Business
3	Business elective
3	Social Sciences
3	Social Science elective [NOTE 1]		SUNY GE (S)
3	Math
3	Math elective [NOTE 1]		SUNY GE (M)
6	Humanities
3	ENG101-Writing I		CWP101
3	ENG102-Writing II & Literature		CWP102
3	Communications
3	SPE101-Speech Communications		SPC205; SUNY GE (C)
5	Liberal Arts electives
3	Foreign Language elective [NOTE 1]		SUNY GE (L)
3	US History or Other World Civilizations elective [NOTE 1]		SUNY GE (U) or (O)
2	Health/Physical Education
2	HED/PED elective(s)		HED1XX

NOTE 1: Select courses from NCCC's List of Approved General Education Courses .

This information is provided by Buffalo State College, and is subject to change. It is intended for the sole purpose of general guidance, not as a statement of official policy. Applicants to BSC (except Dual Admission applicants) must adhere to the policies and procedures in effect at the time of transfer. Students are encouraged to contact the Buffalo State Dual (Joint) Admissions Office for additional and/or updated information.

Back to Hospitality Administration Agreement (Part A)

Revised May2010