2020-2021 HCC Catalog

Apr 29, 2026

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2020-2021 HCC Catalog [ARCHIVED CATALOG]

Culinary Arts, C2

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First Year

First Semester ‐ Fall

EDUC 1300 - Learning Framework Credits: 3
CHEF 1301 - Basic Food Preparation Credits: 3
CHEF 2201 - Intermediate Food Preparation Credits: 2
CHEF 2231 - Advanced Food Preparation Credits: 2
HAMG 1321 - Introduction to Hospitality Industry Credits: 3

Semester Total: 13

Second Semester ‐ Spring

PSTR 1301 - Fundamentals of Baking Credits: 3
CHEF 2302 - Saucier Credits: 3
CHEF 1310 - Garde Manger Credits: 3
RSTO 1325 - Purchasing for Hospitality Operations Credits: 3

Semester Total: 12

Third Semester ‐ Summer

RSTO 1301 - Beverage Management Credits: 3
CHEF 1205 - Sanitation and Safety Credits: 2
CHEF 1314 - A La Carte Cooking Credits: 3 (Capstone)

Semester Total: 8

Total Minimum Credits for the Level 2 Certificate: 33

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