Introduction/Overview | Curriculum Requirements | Student Learning Outcomes | Instructor | Occupational Outlook
Certificate of Completion in Culinary Arts
| First Semester | |||
|---|---|---|---|
| Subject | Number | Title | Hours |
| CHEF | 1305 | Sanitation and Safety | 3 |
| CHEF | 1301 | Basic Food Preparation | 3 |
| IFWA | 2346 | Quantity Procedures | 3 |
|
Semester Total: 9
|
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| Second Semester | |||
|---|---|---|---|
| Subject | Number | Title | Hours |
| PSTR | 1301 | Fundamentals of Baking | 3 |
| *CHEF | 2301 | Intermediate Food Preparation | 3 |
|
Semester Total: 6
|
|||
Total Semester Credit Hours for Degree: 15
Certificate of Completion in Advanced Culinary Arts
| First Semester | |||
|---|---|---|---|
| Subject | Number | Title | Hours |
| CHEF | 2331 | Advanced Food Preparation | 3 |
| CHEF | 2302 | Saucier | 3 |
| PSTR | 2331 | Advanced Pastry Shop | 3 |
|
Semester Total: 9
|
|||
| Second Semester | |||
|---|---|---|---|
| Subject | Number | Title | Hours |
| CHEF | 1310 | Garde Manger | 3 |
| *CHEF | 1302 | Principles of Healthy Cuisine | 3 |
|
Semester Total: 6
|
|||
Total Semester Credit Hours for Degree: 15
*Capstone