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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 | 2302 | Saucier |
| IFWA | 1310 | Nutrition and Menu Planning |
| 1. Certification in ServSafe | ||
| 2. Certification in Food Protection Management | ||
| Many courses are offered in eight-week express sessions. | ||