Dec 04, 2024

2018-2019 Catalog

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2018-2019 Catalog [ARCHIVED CATALOG]

Culinary Arts Certificate

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Faculty Advisors: Charles Reeves (creeves@ntcc.edu) • 903-434-8333; Brenda Young (byoung@ntcc.edu) • 903-434-8292

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

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