Culinary Arts, Certificate I

Plan of Study

Semester 1

HAMG 1321	Introduction to Hospitality Industry	3
FDNS 1301	Introduction to Foods	3
CHEF 1205	Sanitation and Safety	2
CHEF 1301	Basic Food Preparation	3
PSTR 1401	Fundamentals of Baking	4
	Total Credit Hours:	15

Semester 2

CHEF 1400	Professional Cooking and Meal Service	4
CHEF 1410	Garde Manger	4
IFWA 1318	Nutrition for the Food Service Professional	3
CHEF 2280	Cooperative Education- Culinary Arts/Chef Training	2
	Total Credit Hours:	13

Total Credit Hours: 28

Note: All Culinary Arts courses require a "C" or better.