Culinary Arts: Advanced Culinary, CERT

Prerequisites

1. Completion of Culinary Arts: Basic Culinary, CERT , which is comprised of 22 Semester Credit Hours

First Semester

• CHEF 1310 - Garde Manger Semester Credit Hours: 3
• CHEF 1445 - International Cuisine Semester Credit Hours: 4
• HAMG 2301 - Principles of Food and Beverage Operations Semester Credit Hours: 3

Second Semester

• CHEF 1441 - American Regional Cuisine Semester Credit Hours: 4
• CHEF 2380 - Cooperative Education - Culinary Arts/Chef Training Semester Credit Hours: 3
• RSTO 1201 - Beverage Management Semester Credit Hours: 2
• RSTO 2431 - Food Service Management Semester Credit Hours: 4

Total Semester Hours: 45

Note:

1. Certificates’ Total Semester Hours include completion of Culinary Arts: Basic Culinary, CERT, which is comprised of 22 Semester Credit Hours