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To deliver quality meals that contributes to the nutritional well-being of students (cafeteria), and patrons (restaurant).  We are changing one class in our current TCC-Culinary Nutrition Assistant to align with the current high school track.  We would like to remove CUUL 1170-Introduction to Culinary Nutrition (not a part of our program), and add CUUL 1000-Fundamentals of Culinary Arts (a part of our program)."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":1819.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.sctech.edu/tuition/","ceterms:description":{"en-US":"TCSG's State Board approves student tuition rates and mandatory fees. With few exceptions, in-state residents pay $107 per credit hour and $478 in fees. Additional course fees may apply. Tuition is calculated by the number of credit hours a student registers for each semester. Tuition is assessed up to and including 15 credit hours per semester. Students are not assessed tuition for hours taken over 15 credit hours. Out-of-state students pay twice the resident rate. International students pay four times the in-state rate."},"ceterms:residencyType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Residency","ceterms:targetNode":"residency:InState","ceterms:frameworkName":{"en-US":"Residency"},"ceterms:targetNodeName":{"en-US":"In-State"},"ceterms:targetNodeDescription":{"en-US":"Legal residency or domicile status of the agent is the state or province of the relevant activity."}}],"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:Tuition","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Tuition"},"ceterms:targetNodeDescription":{"en-US":"Cost for teaching and instruction."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. 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Includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management."}}]}