Culinary Arts Associate of Applied Technology Degree
Courses
- COLL 102 — College Success for All
- CUL 104 — Sanitation in Food Service Operations
- CUL 110 — Restaurant Cooking I
- CUL 111 — Food Preparation I
- CUL 113 — Introduction to Baking
- CUL 119 — Food Preparation II
- CUL 124 — Restaurant Cooking II
- CUL 132 — American Regional Cuisine
- CUL 135 — Food Preparation III (Meat Fabrication)
- CUL 140 — Restaurant Cooking III
- CUL 145 — Kitchen Equipment and Flavorings
- CUL 150 — Breakfast and Dairy
- CUL 155 — Charcuterie
- CUL 160 — Meat Cookery
- CUL 165 — Salads and Appetizers
- CUL 168 — Soups and Sandwiches
- CUL 170 — Stocks and Sauces
- CUL 175 — Menu Design
- RBM 107 — Marketing
- REST 103 — Food & Beverage Cost Control
- REST 113 — Restaurant Dining & Customer Service
- REST 119 — Operations Management
- REST 124 — Restaurant Bookkeeping
- REST 133 — Beverage Service Management