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 1345 International Cuisine ~
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)
     
~ Taught in eight-week format.
1. Certification in ServSafe
2. Certification in Food Protective Management
     
* Elective (3 credit hours):
CHEF 1302~, 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
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