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 |