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
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