Restaurant & Culinary Management

Courses

• CUA1001 — Food Safety and Sanitation
• CUA1003 — Intro to Sanitation and Production ServSafe
• CUA1015 — Introduction to Sustainable Cuisine
• CUA1021 — Introduction to Food Production Principles and Practices
• CUA1022 — Introduction to Stocks, Soups, & Sauces
• CUA1023 — Introduction to Garde Manger
• CUA1024 — Vegetable Preparation and Breakfast Cookery
• CUA1031 — Starches, Pastas, Casseroles, & Grains
• CUA1032 — Center of the Plate: Meat
• CUA1033 — Center of the Plate: Poultry, Fish & Seafood
• CUA1036 — Alcohol and Bartending Management
• CUA1038 — Food and Beverage Service
• CUA1041 — Baking: Principles and Ingredients
• CUA1056 — Nutrition for the Hospitality Professional
• CUA1065 — CUA Computer Applications
• CUA1087 — Cooperative Learning
• CUA2056 — Marketing in the Hospitality Industry
• CUA2061 — Cost Controls
• CUA2065 — Menu Development and Planning
• HOS2006 — Event Operations/Logistics
• HOS2026 — Supervision in the Hospitality Industry
• HOS2050 — Food, Beverage and Labor Cost Control

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