Plan of Study Grid

First Semester		Hours
HAMG 1321	Introduction to Hospitality Industry	3
FDNS 1301	Introduction to Foods	3
CHEF 1205	Sanitation and Safety	2
CHEF 1301	Basic Food Preparation	3
PSTR 1401	Fundamentals of Baking	4
	Hours	15
Second Semester
CHEF 1400	Professional Cooking and Meal Service	4
IFWA 1318	Nutrition for the Food Service Professional	3
CHEF 1410	Garde Manger	4
CHEF 2280	Cooperative Education- Culinary Arts/Chef Training 1	2
	Hours	13
Summer Session I
ENGL 1301	Composition I (CORE)	3
COSC 1301	Introduction to Computing (CORE)	3
	Hours	6
Fourth Semester
MATH X3XX Mathematics Elective (CORE) 2		3
XXXX X3XX Social/Behavioral Science Elective (CORE) 3		3
RSTO 2301	Principles of Food and Beverage Controls	3
CHEF 1214	A La Carte Cooking	2
RSTO 1313	Hospitality Supervision	3
	Hours	14
Fifth Semester
XXXX X3XX Language/Philosophy/Culture Elective (CORE)		3
RSTO 2405	Management of Food Production and Service	4
CHEF 1345	International Cuisine	3
CHEF 2264	Practicum Culinary Arts/Chef Training 4	2
	Hours	12
	Total Hours	60

 Note: All Culinary Arts courses require a grade of "C" or better.

¹

Cooperative Education: CHEF 2280 Cooperative Education- Culinary Arts/Chef Training is a course that combines classroom instruction with supervised work experience at an approved employer site, reinforcing academic learning through direct, program-related practical application.  

²

Preferred:  MATH 1324 Mathematics for Business and Social Sciences.

³

Preferred:  PSYC 2314 Life Span Growth and Development. 

⁴

Practicum: CHEF 2264 Practicum Culinary Arts/Chef Training is a course that provides structured, supervised practical experience in a professional environment, allowing students to apply program competencies under the guidance of faculty and site-based supervisors.