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

 

First SemesterHours Second SemesterHours
CHEF 1305
Sanitation & Safety
3LEAD 1100
Workforce Development with Critical Thinking
1
RSTO 1313
Hospitality Supervision
3CHEF 2301
Intermediate Food Preparation
3
RSTO 1325
Purchasing for Hospitality Operations
3CHEF 1345
International Cuisine
3
CHEF 1401
Basic Food Preparation
4CHEF 1310
Garde Manger
3
HAMG 2207
Hospitality Marketing & Sales
2HAMG 1221
Introduction to Hospitality Industry
2
 PSTR 1301
Fundamentals of Baking
3
Total15 Total15

 

Third SemesterHours   
RSTO 1221
Menu Management
2
CHEF 1341
American Regional Cuisine
3
DITA 1300
Dietary Manager I
3
CHEF 1480
Cooperative Ed – Chef Training
4
Total
Total Hours
12
42