Culinary Arts One-Year Certificate

This program follows a structured schedule, Monday – Friday from 8 AM to 3 PM.

Resources

First SemesterHours
CHEF 1305
Sanitation and Safety
3
RSTO 1313
Hospitality Supervision
3
RSTO 1325
Purchasing for Hospitality Operations
3
CHEF 1401
Basic Food Preparation
4
HAMG 1221
Introduction to Hospitality Industry
2
Total15
Second SemesterHours
LEAD 1100
Workforce Development with Critical Thinking
1
CHEF 1214 A La Carte Cooking2
CHEF 1310
Garde Manger
3
CHEF 2301
Intermediate Food Preparation
3
PSTR 1301
Fundamentals of Baking
3
RSTO 1221
Menu Management
2
Total14
Third SemesterHours
CHEF 1345
International Cuisine
3
DITA 1300
Dietary Manager I
3
CHEF 1480
Cooperative Education – Culinary Arts/Chef Training
4
IFWA 2346 Quantity Procedures3
Total
Total Hours
13
42