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Culinary Arts
	• CHEF 1205 - Sanitation and Safety
	• CHEF 1301 - Basic Food Preparation
	• CHEF 1302 - Principles of Healthy Cuisine
	• CHEF 1310 - Garde Manger
	• CHEF 1313 - Food Service Operation/Systems
	• CHEF 1314 - A La Carte Cooking
	• CHEF 1471 - Introduction to Food Preparation for Hospitality
	• CHEF 2171 - Culinary Capstone Projects Laboratory
	• CHEF 2201 - Intermediate Food Preparation
	• CHEF 2231 - Advanced Food Preparation
	• CHEF 2265 - Practicum (or Field Experience) Culinary Arts/Chef Training
	• CHEF 2302 - Saucier