Culinary Skills (HMC18.CC1) 520905

Certificate of Completion

Courses

First Semester

			Credits	Clock Hours
	CHEF-1305	Sanitation and Safety	3.00
	PSTR-1301	Fundamentals of Baking	3.00
	HAMG-1321	Introduction to Hospitality Industry	3.00
	CHEF-1301	Basic Food Preparation	3.00
	HAMG-2301	Principles of Food and Beverage Operations	3.00

Second Semester

			Credits	Clock Hours
	CHEF-1310	Garde Manger	3.00
	CHEF-2302	Saucier	3.00
	RSTO-1321	Menu Management	3.00
	CHEF-1341	American Regional Cuisine	3.00

Third Semester

			Credits	Clock Hours
	CHEF-1345	International Cuisine	3.00
	CHEF-2301	Intermediate Food Preparation	3.00
	-
	HAMG-2388	Internship-Hospitality Administration and Management	3.00
	-	Or
	BUSG-1371	Entrepreneur & Business Plan Development	3.00
	-
	RSTO-1325	Purchasing for Hospitality Operations	3.00
	-
	CHEF-1302	Principles of Healthy Cuisine	3.00
	-	Or
	IFWA-1318	Nutrition/Food Service Profession	3.00

Total Credit Hours: 42

Certificate is stackable towards AAS Culinary Arts (HMC15)