Culinary Arts (CER-CUA)
Courses
- BIO 101 — Introduction to Biology I
- BIO 102 — Introduction to Biology II
- BIO 103 — Principles of Biology I
- CHM 104 — Introduction to Chemistry I
- CHM 111 — College Chemistry I
- CHM 112 — College Chemistry II
- CIS 146 — Computer Applications
- CUA 101 — Orientation to the Hospitality Profession
- CUA 102 — Catering
- CUA 111 — Foundations in Nutrition
- CUA 115 — Advanced Food Preparation
- CUA 116 — Sanitation and Safety
- CUA 123 — Applied Quantity Cooking
- CUA 125 — Food Preparation
- CUA 181 — Special Topics in Commercial Food Services
- CUA 182 — Special Topics in Commerical Food Services
- CUA 183 — Culinary Art Sculpture
- CUA 201 — Meat Preparation and Processing
- CUA 203 — Stocks and Sauces
- CUA 205 — Intro to Garde Manger
- CUA 214 — International Cuisine
- CUA 215 — Regional Cuisines of the Americas
- CUA 275 — Modern Cooking Techniques
- ENG 101 — English Composition I
- MTH 100 — Intermediate College Algebra
- MTH 110 — Finite Mathematics
- MTH 112 — Precalculus Algebra
- MTH 113 — Precalculus Trigonometry
- MTH 115 — Precalculus Algebra and Trigonometry
- MTH 116 — Mathematical Applications
- PAS 204 — Foundations of Baking
- PHS 111 — Physical Science
- PHS 112 — Physical Science II
- PHY 120 — Introduction to Physics
- PHY 201 — General Physics I - Trig Based
- PHY 202 — General Physics II - Trig Based