Certificate Level 1 - Culinary Arts
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 |