Nutrition and Food Service Systems emphasis, Associate of Science
Courses
- BA 215 — Survey of Accounting
- BI 234 — Microbiology
- CA 101 — Intro to Culinary Arts
- CA 102 — Patisserie & Baking
- CA 103 — Menu Development & Tournant Cooking
- CA 111 — Foodservice Safety and Sanitation
- CA 112 — Stations, Tools, and Culinary Techniques
- CA 201 — Culinary Arts Career Planning
- CH 221Z — General Chemistry I
- COMM 111Z — Public Speaking
- COMM 218Z — Interpersonal Communication
- EC 201Z — Principles of Microeconomics
- EC 202Z — Principles of Macroeconomics
- HE 100 — Introduction to Public Health
- STAT 243Z — Elementary Statistics I
- WR 121Z — Composition I
- WR 227Z — Technical Writing