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

 

 

First SemesterHours Second SemesterHours
CHEF 1305
Sanitation and Safety
3 LEAD 1100
Workforce Development with Critical Thinking
1
RSTO 1313
Hospitality Supervision
3 CHEF 1214

A La Carte Cooking

2
RSTO 1325
Purchasing for Hospitality Operations
3 CHEF 1310
Garde Manger
3
CHEF 1401
Basic Food Preparation
4 CHEF 2301
Intermediate Food Preparation
3
HAMG 1221
Introduction to Hospitality Industry
2 PSTR 1301
Fundamentals of Baking
3
   RSTO 1221
Menu Management
2
Total15 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 Procedures

3   
Total

Total Hours

13

42