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12 credit hours
     
Prior to being admitted to this program, students must provide official documentation showing they have earned a Certificate or AAS in Culinary Arts.
     
First Semester
CHEF 1345 International Cuisine
IFWA 1319 Meat Identifying and Processing
     
Second Semester
CHEF 1302 Principles of Healthy Cuisine
CHEF 2336 Charcuterie (Capstone)
     
Many courses are offered in eight-week express sessions.

 

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