Culinary Arts: AAS
Courses
- CHEF1110 — Sanitation
- CHEF1120 — Introduction to Hospitality
- CHEF1200 — Cuisine & Culture
- CHEF1210 — Food and Beverage Service
- CHEF1299 — Special Studies
- CHEF1300 — Food Preparation I
- CHEF1320 — Fundamentals of Cost Control (QS)
- CHEF1330 — Wine Essentials
- CHEF1400 — Food Preparation II
- CHEF1500 — Food Preparation III
- CHEF1900 — Sustainable Food Systems
- CHEF2000 — Culinary Arts Co-op
- CHEF2225 — Mediterranean Cuisine
- CHEF2235 — Latin American Cuisine
- CHEF2330 — French Wine Essentials
- CHEF2410 — Purchasing and Storeroom Management
- CHEF2420 — Baking
- CHEF2425 — Baking I Lab
- CHEF2430 — Baking II - Artisan Breads & Pastries
- CHEF2440 — Baking III - Classic European Tortes & Restaurant Desserts
- CHEF2450 — Classic & Contemporary Cake Decorating
- CHEF2470 — Classic Chocolates & Confections
- CHEF2520 — Nutrition
- CHEF2610 — Menu Marketing & Management
- CHEF2620 — Culinary Management
- CHEF2680 — Catering Management
- CTEL1010 — Leadership & Team Building (HR)
- ENGL0900 — Integrated Reading & Writing I
- ENGL0990 — Integrated Reading & Writing II
- MATH0920 — Foundations for Mathematical Success
- MKTG1010 — Customer Service (HR)