Culinary Arts Level 2 Certificate
Courses
- CHEF1205 — Safety and Sanitation
- CHEF1301 — Basic Food Preparation
- CHEF1310 — Garde Manger
- CHEF1341 — American Regional Cuisine
- CHEF1345 — International Cuisine
- CHEF2301 — Intermediate Food Preparation
- CHEF2302 — Saucier
- CHEF2332 — Buffet Theory and Production
- IFWA1210 — Nutrition and Menu Planning
- PSTR1301 — Fundamentals of Baking
- PSTR1340 — Plated Desserts
- PSTR2331 — Advanced Pastry Shop
- RSTO1204 — Dining Room Services
- RSTO1301 — Beverage Management
- RSTO2307 — Catering