Feb 04, 2026

2025 - 2026 Catalog

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2025 - 2026 Catalog

Culinary Arts Basic Cooking Microcredential

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Faculty Advisor: Anthony Nelson (anelson@ntcc.edu) • 903-434-8333; Anastasia Perry (aperry@ntcc.edu) • 903-434-8333

CIP: 12.0503

Program Requirements

CHEF 1301 - Basic Food Preparation 3 credit hours.
CHEF 2301 - Intermediate Food Preparation 3 credit hours.
PSTR 1301 - Fundamentals of Baking 3 credit hours.
PSTR 2331 - Advanced Pastry Shop 3 credit hours.

Minimum Required - 12 Credit Hours

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