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
HAMG 2305	Hospitality Management and Leadership	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
PSTR 1310	Pies, Tarts, Teacakes, and Cookies	3
	OR
CHEF 1310	Garde Manger	3
IFWA 1318	Nutrition for the Food Service Professional	3

Third Semester

Course Code	Course Name	Semester Hours
RSTO 2405	Management of Food Production and Service (Capstone)	4
	OR
PSTR 1442	Quantity Bakeshop Production	4
CHEF 1380	Cooperative Education - Culinary Arts/Chef Training	3
	OR
PSTR 1380	Cooperative Education - Baking and Pastry Arts/Baker/Pastry Chef	3

Total Semester Hours for Certificate: 32