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["MODEL ROUTE "]
["School:","School of Hospitality, Tourism and Culinary Arts","Program Number:",null,1862]
["Program Title:","Culinary Skills","Credential: "]
[]
["Program Delivery Mode:",null,"Duration : "]
["Campus:","Progress"]
["Intake:","Fall 2022/Winter 2023/Summer 2023"]
["Course Code","Course Title","Co/Pre Requisite (Course Code)","Lab Hours","Lecture Hours","Field Placement Hours","Course Delivery    ODL=Online  BLD=Blended    HYB = Hybrid     ","Total Course Hrs (Lab + Lecture + Field)","Weeks (14)","Total Hours"]
["Semester 1 ","Fall 2022/Winter 2023/Summer 2023"]
["COOK 101","Principles of Nutrition",null,null,2,null,null,{"$f":"SUM(E10:G10)","v":2},14,{"$f":"H10*I10","v":28}]
["COOK 104","Cook's Desserts",null,4,null,null,null,4,14,56]
["COOK 105","Theory of Food",null,null,2,null,null,{"$f":"SUM(E12:G12)","v":2},14,{"$f":"H12*I12","v":28}]
["COOK 111","Culinary Skills",null,4,null,null,null,4,14,56]
["HOSP 101","Introduction to Computers",null,3,null,null,"ODL",3,14,42]
["HOSP 102","Food Safety, Smart Serve, and First Aid",null,null,2,null,"BLD",2,14,28]
["FOOD 115","Math for Culinary and Bake",null,null,2,null,null,{"$f":"SUM(D16:F16)","v":2},14,{"$f":"H16*I16","v":28}]
["COMM 160/161","College Communication 1",null,null,3,null,null,{"$f":"SUM(E17:G17)","v":3},14,42]
["GNED","General Education Elective",null,null,3,null,null,3,14,42]
[null,null,null,null,null,null,null,null,"Total",{"$f":"SUM(J10:J18)","v":350}]
["Semester 2 ","Winter 2023/Summer 2023/Fall 2023"]
["COOK 202","Catering Culinary Operations","COOK 111=P",4,null,null,null,4,14,{"$f":"H21*I21","v":56}]
["COOK 204","Cuisine and Culture",null,null,2,null,null,{"$f":"SUM(E22:G22)","v":2},14,{"$f":"H22*I22","v":28}]
["COOK 210","Kitchen Management I",null,null,3,null,null,3,14,{"$f":"H23*I23","v":42}]
["COOK 211","Culinary Skills II","COOK 111=P",4,null,null,null,{"$f":"SUM(D24:G24)","v":4},14,{"$f":"H24*I24","v":56}]
["COOK 222","Restaurant Culinary Operations","COOK 111=P",4,null,null,null,4,14,56]
["FOOD ELECT","Food and Tourism Elective - see option\nlist",null,null,3,null,null,3,14,42]
["HOSP 320","Principles of Food, Beverage, and Labour Cost Controls",null,null,3,null,null,{"$f":"SUM(E27:G27)","v":3},14,{"$f":"H27*I27","v":42}]
["COMM 170/171","College Communication 2","COMM 160/161=P",null,3,null,null,{"$f":"SUM(E28:G28)","v":3},14,{"$f":"H28*I28","v":42}]
[null,null,null,null,null,null,null,null,"Total",{"$f":"SUM(J21:J28)","v":364}]
[" Minimum  Grade  Required: C"]
["Total Program Hours: ",null,null,null,null,null,null,null,null,{"$f":"SUM(J19+J29)","v":714}]
["C = Co-Requisite; P = Pre-Requisite"]
["Notes: "]
["²This course may be offered in one of the following modalities (Online, Hybrid or Blended)"]
[]
[]
["Food and Tourism Elective","Co/Pre Requisite (Course Code)","Lab Hours","Lecture Hours","Total Course Hrs (Lab + Lecture )","Weeks (14)","Total Hours"]
["Option list"]
["FOOD 201 Canadian Food Studies",null,0,3,3,14,42]
["FOOD 205 Chef Profile",null,0,3,3,14,42]
[]
[]
[]
["Signature: ",null,null,null,null,"March 14th, 2022"]
[null,"School Dean/Chair",null,"Revised Date"]