Program Requirement
CHEF 1305
Sanitation & Safety
3:3:0
CHEF 1401
Basic Food Preparation
4:2:4
CHEF 2301
Intermediate Food Preparation**
3:1:5
HAMG 1321
Introduction to Hospitality Industry
PSTR 1302
Cake Baking & Production
3:2:4
RSTO 1306
Facilities Layout & Design
RSTO 2264
Practicum+
2:0:16
RSTO 2307
Catering
RSTO 2405
Management of Food Production & Service***
+ Capstone course.
** Prerequisites: CHEF 1401 and CHEF 1305
*** Prerequisite: CHEF 2301.
For course descriptions, see Restaurant, Culinary, and Catering Management Courses (RSTO).
