Culinary M
This program educates, trains, and develops students for career-oriented positions as cooks and managers in the dynamic foodservice and hospitality industries.
Courses
- FOS1201 — Sanitation and Safety Mgmt
- FSS1063 — Baking
- FSS1202C — Food Production I
- FSS1221 — Food Production II
- FSS1240 — American Regional Foods
- FSS1242 — International Foods
- FSS1248 — Garde-Manger
- FSS1250C — Dining Room Management
- FSS2251 — Food and Beverage Management
- FSS2284 — Catering and Buffet Management
- FSS2300 — SPVN/PRSNL MGMT
- FSS2382C — Culinary Arts Capstone
- FSS2942 — Culinary Management Intern I
- FSS2943 — Culinary Management Intern II
- HFT1000 — Intro to Hospitality Mgmt
- HUN1203 — Culinary Nutrition
- MGF1130 — Mathematical Thinking