Description: This option prepares the student to become a professional chef. The student develops a high level of technical expertise through rigorous on-the-job training. This option is ACF accredited, and usually takes three years to complete due to the practicums that must be taken.
| Requirement | Credit Hrs. |
|---|---|
| CHRM 1110 Vegetable, Starch and Protein Cookery | 4.0 |
| CHRM 1120 Soup and Sauce Cookery | 4.0 |
| CHRM 1130 Protein Fabrication | 3.0 |
| CHRM 1140 Ala Carte Cookery | 3.0 |
| CHRM 1991 Apprenticeship Practicum I | 3.0 |
| CHRM 1992 Apprenticeship Practicum II | 3.0 |
| CHRM 1993 Apprenticeship Practicum III | 3.0 |
| CHRM 1994 Apprenticeship Practicum IV | 3.0 |
| CHRM 2120 Garde Manger Buffets | 4.5 |
| CHRM 2130 Fine Dining | 4.5 |
CHRM 2470 Hospitality Supervision
|
4.5 |
| CHRM 2550 Table Service | 4.5 |
| CHRM 2995 Apprenticeship Practicum V | 3.0 |
| CHRM 2996 Apprenticeship Practicum VI | 3.0 |
| CHRM 2997 Apprenticeship Practicum VII | 3.0 |
| CHRM 2998 Apprenticeship Practicum VIII | 3.0 |
General Course Availability
Most courses in Culinary Arts repeat quarterly so that students may join the program during any quarter. However, some courses are offered only during select quarters. Please consider those listed below when developing an academic plan.| Requirement | Credit Hrs. |
|---|---|
| Fall ONLY Classes | |
| 1220 | |
| 1250 | |
| 2350 | |
| 2360 | |
| 2370 | |
| 2460 | |
| 2470 |
| Requirement | Credit Hrs. |
|---|---|
| Winter ONLY Classes | |
| 1060 | |
| 1260 | |
| 2140 | |
| 2260 | |
| 2270 | |
| 2350 | |
| 2450 | |
| 2380 | |
| 2465 | |
| 2475 | |
| 2480 |
| Requirement | Credit Hrs. |
|---|---|
| Spring ONLY Classes | |
| 1220 | |
| 2250 | |
| 2350 | |
| 2390 | |
| 2460 | |
| 2470 | |
| 2560 |
| Requirement | Credit Hrs. |
|---|---|
| Fall - Winter - Spring | |
| 1140 | |
| 2230 | |
| 2280 | |
| 2120 | |
| 2130 | |
| 2980 | |
| 2550 |
| Requirement | Credit Hrs. |
|---|---|
| Summer ONLY Classes | |
| 1260 | |
| 1250 | |
| 2270 | |
| 2460 | |
| 2470 | |
| 2480 |