Apr 07, 2025

2020-2021 Academic Catalog

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2020-2021 Academic Catalog [ARCHIVED CATALOG]

Advanced Food Production Cook - Level II Certificate

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Term 1

CHEF 1340 - Meat Preparation and Cooking Credit(s): 3
RSTO 1313 - Hospitality Supervision (culi 2223) Credit(s): 3

Total Credit Hours 6 out of 21 = 29%

Term 2

PSTR 2331 - Advanced Pastry Shop (culi1206/1207) Credit(s): 3
CHEF 2331 - Advanced Food Preparation Credit(s): 3

Total Credit Hours 12 out of 21 = 57%

Term 3

RSTO 1304 - Dining Room SERVICE Credit(s): 3
RSTO 2386 - Internship Credit(s): 3

Total Credit Hours 18 out of 21 = 86%

Term 4

CHEF 1314 - A la Carte Credit(s): 3

Total Credit Hours 21 out of 21 = 100%

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