Transfer guides are created and maintained to help students and staff make appropriate course and program choices. The guides show how the requirements for the appropriate Community College of Philadelphia associate degree transfer to the bachelor's institution. It is, however, possible for program requirements at Community College of Philadelphia or the transfer institution to change without advanced notice.
Students are advised to visit with a Community College of Philadelphia academic advisor or counselor for further assistance. To schedule an appointment with an academic advisor, login to MyCCP for the Starfish Connect appointment system, call 215-751-8777 or stop by BG-12 on Main Campus. To schedule an appointment with a counselor, call 215-751-8169, email counseling@ccp.edu or stop by BG-7 on Main Campus. Academic advisors and counselors are also available at the Regional Centers.
General Information:
Semester Credits:
| College Course/Title | Credits | DU Course/Title | Credits |
|---|---|---|---|
Semester 1 |
|||
| EASC 111 - Environmental Conservation | 3 | ENVS 169 - Environmental Science | 3 |
| THM 110 - Introduction to the Hospitality Industry | 3 | HRM T180 - Special Topics | 4.5 |
| ENGL 101 - English Composition I | 3 | ENGL 101 - Composition and Rhetoric I | 3 |
| FNMT 118 - Intermediate Algebra | 3 | MATH 101 - Introduction to Analysis I | 4 |
| CULA 170 - Elementary Food Preparation, Principles, and Practices | 4 | CULA 115 - Culinary Fundamentals | 3 |
| CULA T180 - Special Topics in Culinary Arts | 3 | ||
Semester 2 |
|||
| CIS 103 - Introduction to Information Technology | 3 | INFO 102 - Intro to Info Systems | 3 |
| TGFE 099 - Transfer General Free Elective Credits | 1.5 | ||
| CULA 171 - Quantity Food Preparation | 4 | HRM 215 - Commercial Food Preparation | 4 |
| CULA 151 - Elementary Baking and Pastry | 4 | CULA 125 - Foundations of Professional Baking | 3 |
| CULA T180 - Special Topics in Culinary Arts | 3 | ||
| THM 285 - Dining Room Management | 3 | HRM 150 - Food & Beverage Customer Service | 3 |
| TGFE 099 - Transfer General Free Elective Credits | 1.5 | ||
| ENGL 102 - The Research Paper | 3 | ENGL 102 - Composition and Rhetoric II | 3 |
| ENGL 103 - Composition and Rhetoric III | 3 | ||
Semester 3 |
|||
| ENGL 117 - Group and Team Communication | 3 | COM 270 - Business Communication | 3 |
| THSE 099 - Transfer Humanities and Social Science Elective Credits | 1.5 | ||
| CULA 210 - American Cuisine | 4 | CULA 303 - Global Cuisine Studio | 3 |
| CULTA T380 - Special Topics in Culinary Arts | 3 | ||
| CULA 211 - International Cuisine | 4 | CULA 303 - Global Cuisine Studio | 3 |
| CULTA T380 - Special Topics in Culinary Arts | 3 | ||
| CULA 220 - Culinary Arts Work Experience I | 4 | CULA 291 - Culinary Arts Practicum II | 6 |
Semester 4 |
|||
| CULA 270 - Advanced Food Production, Nutrition and Finish | 4 | TGFE 099 – Transfer General Free Elective Credits | 6 |
| CULA 288 - Culinary Arts Work Experience II | 3 | CULA T280 - Special Topics in Culinary Arts | 4.5 |
| CULA 271 - Food & Beverage Revenue Management | 3 | HRM 120 - Principles of Food-Service Management | 3 |
| TGFE 099 - Transfer General Free Elective Credits | 1.5 | ||
| CULA 161 - Food Service Safety & Sanitation | 2 | NFS 100 - Nutrition, Foods, and Health | 2 |
| NFS 101 - Intro to Nutrition and Food | 1 | ||
| CULA 240 - Modern Foods & Techniques | 4 | CULA 120 - Techniques and Traditions I | 3 |
| CULA 121 - Techniques and Traditions II | 3 | ||
Total Credits Completed: |
64 |
Total Credits Awarded for TransferCredit: |
92 |