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, 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 Contrls	3
PSTR 2431	Advanced Pastry Shop	4
	Approved Hospitality Elective 3 0 3 48
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	4
CHEF 1380	Coop Ed-Culinary Arts/Chef Training	3

Total Semester Hours for Certificate 32

Updated October 11, 2017