Culinary Fundamentals CSC

Courses

BAK128 — Principles of Baking
BAK280 — Principles of Advanced Baking and Pastry
BUS111 — Principles of Supervision I
CUL106 — Principles of Culinary Arts I
CUL119 — Applied Nutrition for Food Service
CUL136 — Storeroom Operations and Inventory Management Laboratory
CUL218 — Fruit, Vegetable, and Starch Preparation
HRI110 — Mathematics for the Food Service Industry
HRI115 — Food Service Managers Sanitation Certification
HRI159 — Introduction to Hospitality Industry Computer Systems
HRI226 — Leadership and Kitchen Management
HRI237 — Current Issues and Environmental Responsibilities in the Hospitality Industry
MTH130 — Fundamentals of Reasoning
SDV101 — Orientation to Teacher Preparation