Culinary Arts, Associate in Applied Science
Courses
- CHEF 1205 — Sanitation and Safety
- CHEF 1214 — A La Carte Cooking
- CHEF 1301 — Basic Food Preparation
- CHEF 1345 — International Cuisine
- CHEF 1400 — Professional Cooking and Meal Service
- CHEF 1410 — Garde Manger
- CHEF 2264 — Practicum Culinary Arts/Chef Training
- CHEF 2280 — Cooperative Education- Culinary Arts/Chef Training
- COSC 1301 — Introduction to Computing
- ENGL 1301 — Composition I
- FDNS 1301 — Introduction to Foods
- HAMG 1321 — Introduction to Hospitality Industry
- IFWA 1318 — Nutrition for the Food Service Professional
- MATH 1324 — Mathematics for Business and Social Sciences
- PSTR 1401 — Fundamentals of Baking
- PSYC 2314 — Life Span Growth and Development
- RSTO 1313 — Hospitality Supervision
- RSTO 2301 — Principles of Food and Beverage Controls
- RSTO 2405 — Management of Food Production and Service