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24 credit hours
First Semester
CHEF 1301 Basic Food Preparation
CHEF 1305 Sanitation and Safety 1, 2
CHEF 2331 Advanced Food Preparation
PSTR 1301 Fundamentals of Baking
Second Semester
CHEF 1310 Garde Manger (Capstone)
CHEF 1341 American Regional Cuisine
CHEF 2302 Saucier
IFWA 1310 Nutrition and Menu Planning
1. Certification in ServSafe
2. Certification in Food Protective Management
Many courses are offered in eight-week express sessions.