Culinary Arts and Management, AAS

Degree

Courses

BAK128 — Principles of Baking
BAK280 — Principles of Advanced Baking and Pastry
CUL106 — Principles of Culinary Arts I
CUL119 — Applied Nutrition for Food Service
CUL145 — Garde Manger
CUL190 — Coordinated Internship in HRI
CUL207 — American Regional Cuisine
CUL218 — Fruit, Vegetable and Starch Preparation
CUL219 — Stock, Soup, and Sauce Preparation
CUL220 — Meat, Seafood, and Poultry Preparation
ENG111 — College Composition I
ENG112 — College Composition II
HRI140 — Fundamentals of Quality for the Hospitality Industry
HRI158 — Sanitation and Safety
HRI224 — Recipe and Menu Management
HRI228 — Food Production Operation
HRI251 — Food and Beverage Cost Control I
HRI275 — Hospitality Law
ITE152 — Introduction to Digital Literacy and Computer Applications
MTH111 — Basic Technical Mathematics
SDV100 — College Success Skills

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