Culinary Skills and Food and Beverage Operations, CRT

Courses

• COM2206 — Interpersonal Communication
• COM2225 — Small Group Communication
• ENG1101 — English Composition I
• HMT1101 — Basic Culinary Skills
• HMT1105 — Introduction to the Hospitality & Tourism Industry
• HMT1107 — Sanitation & Safety
• HMT1110 — Menu Planning & Table Service Practicum
• HMT1112 — Food Principles & Basic Preparation
• HMT1125 — Beverage Management
• HMT1129 — Restaurant Desserts
• HMT2201 — Food Service Equipment, Design & Maintenance
• HMT2207 — Butchery & Fish Management
• HMT2215 — Hospitality Cost Controls
• HMT2225 — Hospitality & Tourism Supervision
• MAT1125 — Math for the Culinary Arts & Baking & Pastry Arts Professional

Source ↗

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