This program follows a structured schedule, Monday – Friday from 8 AM to 3 PM.
Resources
| First Semester | Hours |
| CHEF 1305 Sanitation and Safety | 3 |
| CHEF 1401 Basic Food Preparation | 4 |
| HAMG 1221 Introduction to Hospitality Industry | 2 |
| RSTO 1313 Hospitality Supervision | 3 |
| RSTO 1325 Purchasing for Hospitality Operations | 3 |
| Total | 15 |
| Second Semester | Hours |
| LEAD 1100 Workforce Development with Critical Thinking | 1 |
| CHEF 2301 Intermediate Food Preparation | 3 |
| CHEF 1310 Garde Manger | 3 |
| CHEF 1214 A La Carte Cooking | 2 |
| PSTR 1301 Fundamentals of Baking | 3 |
| Total | 12 |
| Third Semester | Hours |
| CHEF 1345 International Cuisine | 3 |
| IFWA 2346 Quantity Procedures | 3 |
| RSTO 1221 Menu Management | 2 |
| DITA 1300 Dietary Manager I | 3 |
| CHEF 1480 Cooperative Education – Culinary Arts/Chef Training | 4 |
| Total Total Hours | 15 42 |