Culinary Arts Certificate

Program Requirements

• CHEF 1205 - Safety and Sanitation 2 credit hours.
• CHEF 1301 - Basic Food Preparation 3 credit hours.
• CHEF 2301 - Intermediate Food Preparation 3 credit hours.
• IFWA 1310 - Nutrition and Menu Planning 3 credit hours.
• CHEF 1310 - Garde Manger 3 credit hours.
• CHEF 1341 - American Regional Cuisine 3 credit hours.
• CHEF 1345 - International Cuisine 3 credit hours.
• PSTR 1401 - Fundamentals of Baking Four credit hours.
• PSTR 2431 - Advanced Pastry Shop 4 credit hours.
• RSTO 1204 - Dining Room Services 2 credit hours.