Northeast Texas Community College

Utility navigation

Employment
myEagle Portal
Directory
Schedule of Classes
Transcript Requests
Give Now
Quick Links

Global Menu

Get Started
About Us
Academics
Students
Visitors
Athletics

Apply Now

NTCC Catalog

About NTCC

Campus Map
Instructional Locations
Campus Directory
Public Information Requests

Admissions

Admissions Office
Cost Calculator
Financial Aid & Scholarships
Programs of Study

Academic Resources

Academic Assistance
Campus Library
Course Catalog
Student Success

Campus Security Employment Make a Gift

Accreditation
Campus Security
Faculty CV & Syllabi
Course Evaluation Results
Financial Reporting
Online Institutional Resumes

Emergency Preparedness
Human Resources
Mental Health Resources
Privacy Policy
Public Notices

State of Texas Online
Statewide Search
State Link policy
Title IX Reporting
FERPA

Northeast Texas Community College is an equal opportunity, affirmative action, ADA institution.
Copyright © 2018 - NTCC - All Rights Reserved

2886 FM 1735, Chapel Hill Rd. Mt. Pleasant, TX 75455
PH# 903-434-8100 or 800-870-0142 : FAX 903-572-6712

Northeast Texas Community College

Apr 19, 2024

2022-2023 Catalog

Select a Catalog

Global Search Catalog Search
Choose Search Location

Search Keyword Field

Whole Word/Phrase
Advanced Search

Catalog Navigation

Catalog Home

NTCC Home

Academic Calendar

About Northeast

General Information

Northeast Policies & Procedures

Admission

Registration

Tuition & Fees

Financial Aid

Student Services

Outreach Services

Instructional Program Information

Programs of Study

Programs of Study by Degree Type

Course Descriptions

My Portfolio

HELP

2022-2023 Catalog [ARCHIVED CATALOG]

Culinary Arts Certificate

Print Degree Planner (opens a new window) | Print-Friendly Page (opens a new window)

Facebook this Page (opens a new window)

Tweet this Page (opens a new window)

Faculty Advisor: Charles Reeves (creeves@ntcc.edu) • 903-434-8333

CIP: 12.0503

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.

Minimum Required - 30 Credit Hours

Facebook this Page (opens a new window)

Tweet this Page (opens a new window)