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fast track schedule

SCHOOL TO WORK -
Culinary Arts 1 year Certificate Program

ENTRY POINTS - RECOMMENDED PREP

The student can enter the program during the Fall, Spring, or Summer semesters with no recommended preparation.

SPRING TO FALL

SPRING UNITS
CAHM 50ABCL Culinary Basics Lecture and Lab 5
CAHM 160 Purchasing 2
CAHM 155 Basic Baking and Pastry 3
CAHM 20 Nutrition (elective) 3
 
SUMMER UNITS
CAHM 157L Catering Lab 2.5
 
FALL UNITS
CAHM 57 Catering and Beverage Operation 2
CAHM 64 Sanitation & Hygiene 2
CAHM 151B Advanced Culinary 9
CAHM 163 Food Service Management 2
TOTAL UNITS 30.5
 

FALL TO SUMMER

FALL UNITS
CAHM 50ABCL Culinary Arts Basic Lecture & Lab 5
CAHM 57 Catering and Beverage Operation 2
CAHM 64 Sanitation & Hygiene 2
CAHM 163 Food Service Management 2
 
SPRING UNITS
CAHM 151B Advanced Culinary 9
CAHM 155 Basic Baking and Pastry 3
CAHM 160 Purchasing 2
CAHM 20 Nutrition (elective) 3
 
SUMMER UNITS
CAHM 157L Catering Lab 2.5
TOTAL UNITS 30.5

 

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