Culinary Advanced Cooking Certificate
Courses
- CUL 132 — American Regional Cuisine
- CUL 135 — Food Preparation III (Meat Fabrication)
- CUL 155 — Charcuterie
- CUL 160 — Meat Cookery
- 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