This certificate introduces students to food safety, kitchen equipment, and basic cooking techniques. These courses teach the fundamental principles of knife and food handling as well as nutrition and menu management. Students earning this certificate will be prepared for entry-level positions in various types of kitchens.
- Catalog Year
- Degree Type
- Field of Study
- Available Online
- Available Hybrid
- Degree Plan
CHEF 1205 Sanitation and Safety
IFWA 1218 Nutrition for the Food Service Professional
HAMG 1221 Introduction to Hospitality Industry
2 PSTR 1301 Fundamentals of Baking 3 CHEF 1301 Basic Food Preparation 3 Second Semester
RSTO 1325 Purchasing for Hospitality Operations
CHEF 2331 Advanced Food Preparation
3 RSTO 1321 Menu Management 3 RSTO 1204 Dining Room Service 2 RSTO 1201 Beverage Management 2 Total Semester Hours 25
Note: Completion of CHEF1205 with a C or better is required to continue through the remainder of the program.
Admission into this program has selective enrollment with limited seating available.