Cook/Baker, Level II Certificate

(Suggested Occupational Plan)

First Semester

Course Code	Course Name	Semester Hours
CHEF 1301	Basic Food Preparation	3
CHEF 1305	Sanitation and Safety	3
IFWA 1318	Nutrition for the Food Service Professionals	3
PSTR 1301	Fundamentals of Baking	3

Second Semester

Course Code	Course Name	Semester Hours
RSTO 2301	Principles of Food and Beverage Controls	3
PSTR 2431	Advanced Pastry Shop	4
	Approved Hospitality Elective	3
HAMG 2305	Hospitality Management and Leadership	3

Approved Hospitality Elective: CHEF, PTSR or RTSO elective.

Third Semester

Course Code	Course Name	Semester Hours
RSTO 2405	Management of Food Production and Service (Capstone)	4
CHEF 1380	Cooperative Education- Culinary Arts/Chef Training	3

Total Semester Hours for Certificate 32