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60 credit hours
     
An American Culinary Federation (ACF) accredited program. Students will be eligible for Certified Culinarian (CC) upon graduation.
     
FIRST YEAR
First Semester
CHEF 1301 Basic Food Preparation
CHEF 1305 Sanitation and Safety 1, 2 
CHEF 2331 Advanced Food Preparation
ENGL 1301 Composition I
HAMG 1321 Introduction to Hospitality Industry
     
Second Semester
CHEF 1341 American Regional Cuisine
CHEF 2302 Saucier
IFWA 1310 Nutrition and Menu Planning
RSTO 1325 Purchasing for Hospitality Operations
GEN ED Humanities / Fine Arts Course
     
Third Semester
MATH 1332 Contemporary Mathematics (Quantitative Reasoning) 
    (See Mathematics options)
PSTR 1301 Fundamentals of Baking
     
SECOND YEAR
First Semester
CHEF 1310 Garde Manger
HAMG 1324 Hospitality Human Resources Management
GEN ED Social / Behavioral Sciences course 
ELECTIVE *  
     
Second Semester
CHEF 1314 A La Carte Cooking (Capstone)
CHEF 2380 Cooperative Education - Culinary Arts / Chef Training
RSTO 1304 Dining Room Service
SPCH 1321 Business and Professional Communication 
    (See Speech Options)
 
* Elective (3 credit hours):
CHEF 1302, CHEF 1345, CHEF 1364, CHEF 2302, CHEF 2336, HAMG 1313, HAMG 1340, HAMG 2301, HAMG 2332, HAMG 2337, IFWA 1319, PSTR 1305, PSTR 1306, PSTR 2301, RSTO 2307 or TRVM 2301
     
1. Certification in ServSafe
2. Certification in Food Protective Management
 
Many courses are offered in eight-week express sessions.
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