Course Work

Level 1: Introduction to Culinary Arts

Level 2: Culinary Arts, *CHEF 1305 - Sanitation and Safety, *CHEF 1301 - Basic Food Preparation, *PSTR 1301 - Fundamentals of Baking, *IFWA 1318 - Nutrition for the Food Service Professional

Level 3: Advanced Culinary Arts, *CHEF 1310 - Garde Manager, *RSTO 1321 - Menu Management, *CHEF 2301 - Intermediate Food Preparation, *RSTO 1325 - Purchasing for Hospitality Operations

Level 4: Career Prep, Practicum in Entrepreneurship, Practicum in Culinary Arts, *CHEF 2331 - Advanced Food Preparation

Industry-Based Certifications

Food Protection Manager Certification, ServSafe Manager

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*Dual Credit