Culinary Arts Management, A.A.S.

Degree

Courses

• CA102 — Cost and Portion Management
• CA105 — Introduction to Culinary Arts Principles and Applications
• CA106 — Applied Food Service Sanitation
• CA107 — Remarkable Dining Service
• CA112 — Foundations of Professional Cooking I
• CA113 — Introduction to Product Fabrication
• CA115 — Product ID/ Food Service Purchasing
• CA116 — Foundations of Professional Baking I
• CA140 — Work Experience
• CA150 — Introduction to Ice Sculpturing
• CA152 — Foundations of Professional Cooking II
• CA156 — Foundations of Professional Baking II
• CA165 — Center of the Plate
• CA212 — A La Carte Cooking I
• CA213 — Culinary Supervision
• CA215 — Nutrition
• CA216 — Professional Cooking I
• CA218 — Garde Manger & International Cuisine
• CA221 — Breads I
• CA222 — Breads II
• CA224 — Pies and Tarts
• CA225 — Cakes I
• CA226 — Cakes II
• CA229 — Desserts I
• CA230 — Desserts II
• CA232 — Petit Fours/Small Pastries
• CA236 — Cookies
• CA237 — Showpieces
• CA238 — French Pastry
• CA239 — Custards and Frozen Desserts
• CA252 — Advanced A La Carte Cooking
• CA256 — Advanced Professional Cooking
• CA270 — Flavor Pairing Dynamics
• CA272 — Advanced Culinary Operations
• CA274 — Culinary Concept to Start-Up
• CA299 — Special Topics in Culinary Arts
• ENG101 — Rhetoric I
• ENG130 — Technical Writing and Communication

Source ↗

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