Sample Schedule
The Culinary Arts (CHEF) program requires a minimum of five semesters at full-time equivalency to complete the curriculum as outlined in the program catalog. In addition to two years of related instruction, there are two job related training requirements: co-op and on-the -job training (OJT).
Inquire with the Associate Dean's office for more details.
| Fall Semester (15 credits) | Spring Semester (15 credits) | ||
| ☐ CHEF 1110 Sanitation | ☐ CHEF 1210 Food and Beverage Service | ||
| ☐ CHEF 1120 Introduction to Hospitality | ☐ CHEF 2420 Baking I Lecture | ||
| ☐ CHEF 1300 Food Preparation I | ☐ CHEF 2425 Baking I Lab | ||
| ☐ CHEF 1320 Fundamentals Cost Control | ☐ ENGL 1010 Into to Writing | ||
| ☐ Distribution Area Course | ☐ CM Communications | ||
| Summer Semester (7-8 credits) | |||
| ☐ CHEF 1900 Sustainable Food Systems | |||
| ☐ CHEF 2000 Co-Op | |||
| ☐ Elective (2-3 credits) | |||
| Fall Semester (14-15 credits) | Spring Semester (14-15 credits) | ||
| ☐ CHEF 1400 Food Preparation II OR CHEF 2430 Baking II Artisan Breads and Pastry | ☐ CHEF 1500 Food Preparation III OR CHEF 2440 Baking III European Tortes and Plated Desserts | ||
| ☐ CHEF 2520 Nutrition | ☐ CHEF 2410 Purchasing | ||
| ☐ CHEF 2610 Menu Marketing & Management | ☐ CHEF 2620 Culinary Management | ||
| ☐ Human Relations Course | ☐ CHEF 2680 Catering Management | ||
| ☐ Elective (2-3 credits) | ☐ Elective (2-3 credits) | ||
Students have the ability to choose what courses work for them each semester based off their prerequisite requirements.