Certificate Level 3 - Advanced Culinary Arts
| 12 credit hours | ||
| Prior to being admitted to this program, students must provide official documentation showing they have earned a Certificate or AAS in Culinary Arts. | ||
| First Semester | ||
| CHEF | 2302 | Saucier ~ |
| IFWA | 1319 | Meat Identifying and Processing ~ |
| Second Semester | ||
| CHEF | 1302 | Principles of Healty Cuisine ~ |
| CHEF | 2336 | Charcuterie (Capstone) ~ |
| ~ Taught in eight-week format | ||