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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 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
First Semester
CHEF 1310 Garde Manger
CHEF 1345 International Cuisine
HAMG 1324 Hospitality Human Resources Management
GEN ED Social / Behavioral Sciences course 
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)
1. Certification in ServSafe
2. Certification in Food Protection Management
Many courses are offered in eight-week express sessions.