Culinary Arts, C2

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The Culinary Arts, Level II certificate program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful culinary professionals.

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Program CIP Code: 12.0503

Cost of Attendance: https://www.hccs.edu/applying-and-paying/tuition-calculator/

The credit totals are displayed in two key locations: 1. At the end of each semester: You’ll find the total number of credits for that specific semester. 2. At the end of the degree plan: The total number of credits for the entire degree program is listed at the bottom of the plan.

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)