Skip to main content
Close

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.