Culinary Arts

Courses

• BAK128 — Principles of Baking
• BAK280 — Principles of Advanced Baking and Pastry
• BAK281 — Artisan Breads
• BUS274 — Foundations of Entrepreneurship
• CUL106 — Principles of Culinary Arts I
• CUL107 — Principles of Culinary Arts II
• CUL119 — Applied Nutrition for Food Service
• CUL145 — Gard Manger
• CUL206 — International Cuisine
• CUL207 — American Regional Cuisine
• CUL218 — Fruit, Vegetable, and Starch Preparation
• CUL220 — Meat, Seafood, and Poultry Preparation
• CUL256 — Principles of Applications of Catering
• CUL259 — Beverage Management
• CUL290 — Coordinated Internship
• ENG111 — College Composition I
• ENG112 — College Composition II
• HRI158 — Sanitation and Safety
• HRI225 — Menu Planning and Dining Room Service
• HRI251 — Food and Beverage Cost Control I
• HRI256 — Principles and Applications of Catering
• MTH154 — Quantitative Reasoning
• SDV100 — College Success Skills

Source ↗

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