Culinary Arts Level 2 Certificate

Program Requirements

• CHEF 1205 - Safety and Sanitation 2 credit hours.
• CHEF 1301 - Basic Food Preparation 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.
• CHEF 2301 - Intermediate Food Preparation 3 credit hours.
• CHEF 2302 - Saucier 3 credit hours
• CHEF 2332 - Buffet Theory and Production 3 credit hours.
• IFWA 1210 - Nutrition and Menu Planning 2 credit hours
• PSTR 1301 - Fundamentals of Baking 3 credit hours.
• PSTR 1340 - Plated Desserts 3 credit hours.
• PSTR 2331 - Advanced Pastry Shop 3 credit hours.
• RSTO 1204 - Dining Room Services 2 credit hours.
• RSTO 1301 - Beverage Management 3 credit hours
• RSTO 2307 - Catering 3 credit hours.