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 | ||