Hybrid Schedule – Schedule for classes may vary based on enrolled semester
| First Semester | Hours | Second Semester | Hours | |
|---|---|---|---|---|
| CHEF 1305 Sanitation and Safety | 3 | LEAD 1100 Workforce Development with Critical Thinking | 1 | |
| CHEF 1401 Basic Food Preparation | 4 | CHEF 2301 Intermediate Food Preparation | 3 | |
| HAMG 1221 Introduction to Hospitality Industry | 2 | CHEF 1310 Garde Manger | 3 | |
| RSTO 1313 Hospitality Supervision | 3 | CHEF 1214 A La Carte Cooking | 2 | |
| RSTO 1325 Purchasing for Hospitality Operations | 3 | PSTR 1301 Fundamentals of Baking | 3 | |
| Total | 15 | 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 |
Culinary Arts Hospitality
One-Semester Certificate
| First Semester | Hours | |||
|---|---|---|---|---|
| CHEF 1305 Sanitation and Safety | 3 | |||
| RSTO 1313 Hospitality Supervision | 3 | |||
| RSTO 1325 Purchasing for Hospitality Operations | 3 | |||
| CHEF 1401 Basic Food Preparation | 4 | |||
| HAMG 1221 Introduction to Hospitality Industry | 2 | |||
| Total Hours | 15 |
Culinary Arts OSA
Occupational Skills Award
| First Semester | Hours | |||
|---|---|---|---|---|
| CHEF 1305 Sanitation and Safety | 3 | |||
| RSTO 1313 Hospitality Supervision | 3 | |||
| CHEF 1401 Basic Food Preparation | 4 | |||
| Total Hours | 10 |