Culinary - Foundations of Culinary Technique CSC

Courses

• ACC117 — Essentials of Accounting
• BAK282 — European Tortes and Cakes
• BAK285 — Chocolate and Sugar Arts
• BAK288 — Health-conscious Baking
• BUS205 — Human Resource Management
• CUL122 — Applied Nutrition for Food Service Laboratory
• CUL134 — Food and Beverage Service Management
• CUL145 — Garde Manger
• CUL190 — Exploratory Internship for Foodservice
• CUL197 — Cooperative Education: Culinary (2 credits)
• CUL219 — Stock, Soup, and Sauce Preparation
• CUL220 — Meat, Seafood, and Poultry Preparation
• ENG111 — College Composition I
• FIN215 — Financial Management
• HRI257 — Catering Management
• MKT201 — Introduction to Marketing
• MTH130 — Fundamentals of Reasoning
• SPA107 — Spanish Communication for the Hospitality Industry

Source ↗

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