Culinary Skills (HMC18) 520905

Certificate of Completion

Courses

First Semester

CreditsClock Hours

CHEF-1305Sanitation and Safety

3.00

PSTR-1301Fundamentals of Baking

3.00

HAMG-1321Introduction to Hospitality Industry

3.00

CHEF-1301Basic Food Preparation

3.00

HAMG-2301Principles of Food and Beverage Operations

3.00

Second Semester

CreditsClock Hours

CHEF-1310Garde Manger

3.00

CHEF-2302Saucier

3.00

RSTO-1321Menu Management

3.00

CHEF-1341American Regional Cuisine

3.00

Third Semester

CreditsClock Hours

CHEF-1345International Cuisine

3.00

CHEF-2301Intermediate Food Preparation

3.00

- 

HAMG-2388Internship-Hospitality Administration and Management

3.00

-Or

BUSG-1371Entrepreneur & Business Plan Development

3.00

- 

RSTO-1325Purchasing for Hospitality Operations

3.00

- 

CHEF-1302Principles of Healthy Cuisine

3.00

-Or

IFWA-1318Nutrition/Food Service Profession

3.00

Total Credit Hours: 42

Certificate is stackable towards AAS Culinary Arts (HMC15)