24 credit hours
     
FIRST YEAR
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 1345 International Cuisine ~
IFWA 1310 Nutrition and Menu Planning ~
     
~ Taught in eight-week format
 
1. Certification in ServSafe
2. Certification in Food Protective Management
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