Sample Schedule

The Culinary Arts (CHEF) program requires five semesters to complete the curriculum as outlined by the American Culinary Federation Foundation Accrediting Commission (ACFFAC). In addition to two years of related instruction, there is an on-the-job training requirement of 250 hours where the work must be performed in a pre-approved establishment with more than 50% of the food being prepared from scratch.


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
☐ CHEF 1200 Cuisine & Culture ☐ CHEF 2425 Baking I Lab
☐ CHEF 1300 Food Preparation I ☐ COMM 1010 Elements of Eff. Comm (CM, IN)
☐ CHEF 1320 Fundamentals Cost Control (QS) ☐ ENGL 1010 Into to Writing

Summer Semester (11 credits)
☐ CHEF 1900 Sustainable Food Systems
☐ CHEF 2410 Purchasing
☐ CHEF 2430 Baking II Artisan Breads & Pastries

Fall Semester (12 credits) Spring Semester (12 credits)
☐ CHEF 2440 Baking III Classic European Tortes & Restaurant Desserts ☐ CHEF 2000 Baking Co-Op
☐ CHEF 2520 Nutrition ☐ CHEF 2610 Menu Marketing & Management

☐ Human Relations (HR)
Elective

☐ CHEF 2620 Culinary Management