Personal Chef Course Sequence Sheet

The following is the suggested course sequence for the Personal Chef certificate program (2020-2021 Academic Year).

First Semester

Course Number Course Name Credit Hours Contact Hours
CA 104 Bakery (corequisite: CA 111 and CA 209) 4 10
CA 105 Culinary Arts Skill Development (corequisite: CA 111 and CA 209) 4 10
CA 111 Restaurant Sanitation and Safety 2 2
CA 209 Principles of Food Science 3 3
CA 251 Personal/Private Chef Business 2 2

Second Semester

Course Number Course Name Credit Hours Contact Hours
CA 112 Menu Planning and Nutrition 3 3
CA 114 International Food Production (prerequisite:  CA 105, CA 111 and CA 209) 4 10
CA 115 Table Service (corequisite: CA 111 and CA 209) 4 10
CA 252 Advanced Personal/Private Chef Business (prerequisite: CA 251) 2 2

Third Semester

Course Number Course Name Credit Hours Contact Hours
CA 213 Food Purchasing and Cost Control 3 3
CA 233 Beer, Wine, and Spirits Management 3 3
*CA 205 Garde Manger, Meat Fabrication, and Banquets (prerequisite: CA 114 and CA 115) 4 10
*CA 244 Modern American Cuisine (prerequisite: CA 114) 4 10
*CA 245 Restaurant Management and Leadership (prerequisite: CA 115) 4 10

Students may choose CA 205 Garde Manger, Meat Fabrication, and Banquets or CA 244 Modern American Cuisine or CA 245 Restaurant Management and Leadership