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Certificate Level 3 – ESC – 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 | 1345 | International Cuisine |
| IFWA | 1319 | Meat Identifying and Processing |
| Second Semester | ||
| CHEF | 1302 | Principles of Healthy Cuisine |
| CHEF | 2336 | Charcuterie (Capstone) |
| Many courses are offered in eight-week express sessions. | ||