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22FH - Professional Chef
Program Overview
Program Description
31 credit hours
Department(s)
Program Code
22FH
Status
Active
Requisites
First Semester | 14 Credits | |
COURSE | TITLE | HOURS |
|---|---|---|
CLC120 ^ | College Success Seminar | 2 |
HCM110 | Introduction to Hospitality Industry | 3 |
HCM113 | ServSafe: Food Service Sanitation | 1 |
HCM111 | Culinary Principles I | 4 |
HCM170 | Patisserie I | 4 |
Second Semester | 10 Credits | |
COURSE | TITLE | HOURS |
HCM112 | Culinary Principles II | 4 |
HCM175 | Nutrition | 3 |
HCM213 | Purchasing and Inventory Control | 3 |
Third Semester | 7 Credits | |
COURSE | TITLE | HOURS |
HCM214 | Hospitality Supervision | 3 |
HCM171 | Culinary Principles III | 4 |
Total Hours for Certificate | 31 |
^ CLC 120 is an institutional requirement for graduation.