Culinary Arts Technical Certificate (CHEF-CT)
The certificate program is designed for students and current culinary and restaurant managers which desire skill enhancement for this industry.
Certification integrates Pastry and Culinary Skills with actual restaurant experience, for both front and back of the house.
Certificate Requirements
Foundation Course
| HFT 2212 | Food Service Sanitation and Safety | 2 cc |
| FSS 1220C | Culinary Techniques | 3 cc |
| FSS 1063C | Professional Baking | 3 cc |
| HFT 2840C | Dining Room Management French Service | 3 cc |
| FSS 1308C | Dining Room Management Banquet and Russian Service | 3 cc |
Intermediate Courses
Advanced Courses
Total Credit Hours: 35