Culinary Arts - HCF2, AAS

First Semester

• CHEF 1305 - Sanitation and Safety Credits: 3
• IFWA 2346 - Quantity Procedures Credits: 3
• CHEF 1301 - Basic Food Preparation Credits: 3
• PSTR 1401 - Fundamentals of Baking Credits: 4
• Communication  Credits:  3

Second Semester

• CHEF 2301 - Intermediate Food Preparation Credits: 3
• CHEF 2402 - Saucier Credits: 4
• CHEF 2331 - Advanced Food Preparation Credits: 3
• IFWA 1501 - Food Preparation I Credits: 5
• Oral Communications  Credits:  3

Third Semester

• CHEF 1441 - American Regional Cuisine Credits: 4
• PSTR 2431 - Advanced Pastry Shop Credits: 4
• Social Behavioral Science  Credits:  3
• Creative Arts/Language, Philosophy, and Culture (LPC)  Credits:  3

Fourth Semester

• CHEF 2336 - Charcuterie Credits: 3
• *  CHEF 1313 - Food Service Operation/Systems Credits: 3
• Natural Science  Credits:  4
• Elective  Credits:  3

Total Semester Credit Hours for Degree = 60/61

*Capstone