Culinary Arts Certificate Introduction (TDCJ), CERT1

Certificate

Courses

• CHEF1341 — American Regional Cuisine
• CHEF2301 — Intermediate Food Preparation
• HAMG1321 — Introduction to Hospitality Industry
• IFWA1401 — Food Preparation I
• IFWA1427 — Food Preparation II
• PSTR1301 — Fundamentals of Baking

Source ↗

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