Culinary Skills
Our Culinary Skills program will provide you with the foundation for an exciting career in the food service industry. While you work in our spacious kitchen labs, you will sharpen your skills in food preparation, kitchen workplace safety practices and professional development.
Courses
- COMM 1100 — Introduction to Advertising and Integrated Marketing Communications (
- COMP 1210 — Culinary Theory I (
- CUIS 2201 — Culinary Theory II (
- CULI 1200 — Culinary and Baking Techniques (
- CULI 1201 — Food Safety and Sanitation (
- CULI 2201 — Food Service Operations (
- DC 2030 — STRATEGIC VISION
- FOOD 1200 — Introduction to Global and Sustainable Cuisine (
- FOOP 2200 — Field Placement - CSK (
- FWK 2201 — General Education Elective (
- FWKW 2000 — Introduction to Global and Sustainable Cuisine (
- GLOB 1202 — Managing Teams and Leadership (
- GNED 0000 — Principles Of Health Conditions and Management 1 (
- MENU 2200 — Principles Of Sustainable Kitchen Management (
- NUTR 2200 — Professional Development Strategies I (
- PDST 1200 — PDST 1200
- PKM 2200 — PKM 2200