Advanced Culinary Arts - HCAF1, Certificate of Completion

First Semester

• CHEF 2402 - Saucier Credits: 4
• CHEF 2331 - Advanced Food Preparation Credits: 3
• IFWA 1501 - Food Preparation I Credits: 5
• CHEF 1441 - American Regional Cuisine Credits: 4

Second Semester

• CHEF 2336 - Charcuterie Credits: 3
• PSTR 2431 - Advanced Pastry Shop Credits: 4
• CHEF 1313 - Food Service Operation/Systems Credits: 3

Total Semester Credit Hours for Certificate = 26

*Capstone