Sustainable Baking Management
Courses
- CULI1110 — Culinary Methods I
- CULI1130 — Industry Essentials
- CULI1181 — Culinary Team I
- CULI1220 — Baking I
- CULI1230 — Nutrition & Wellness
- CULI1281 — Culinary Team II
- CULI1320 — Baking II
- CULI1340 — Restaurant Cookery I
- CULI1381 — Culinary Team III
- CULI1430 — Industry Workshop
- CULI1460 — Restaurant Service I
- CULI1470 — Beverage Management
- CULI1481 — Culinary Team IV
- CULI2520 — Baking III
- CULI2560 — Restaurant Service II
- CULI2581 — Culinary Team V
- CULI2650 — Baking Production
- CULI2681 — Culinary Team VI
- CULI2690 — Baking Internship I
- CULI2710 — Food Preservation
- CULI2750 — Restaurant Desserts
- CULI2790 — Baking Internship II
- CULI2860 — Restaurant Leadership
- CULI2870 — Cost Management
- CULI2890 — Baking Internship III
- ENGL1220 — Technical Writing
- HUMS1160 — The Humanities and Food Culture
- MATH1242 — Applied Math for the Hospitality Industry