Culinary Arts, Associate of Applied Science

Degree

Courses

BAK128 — Principles of Baking
CUL106 — Principles of Culinary Arts I
CUL107 — Principles of Culinary Arts II
CUL119 — Applied Nutrition for Food Service
CUL134 — Food and Beverage Service Management
CUL145 — Garde Manger
CUL199 — Supervised Study in Culinary Arts
CUL205 — Fundamentals of Wine
CUL206 — International Cuisine
CUL207 — American Regional Cuisine
CUL256 — Principles and Applications of Catering
CUL297 — Cooperative Education in Culinary Arts
ENG111 — College Composition I
HRI150 — Introduction to Hospitality Ownership
HRI158 — Sanitation and Safety
HRI215 — Food Purchasing
HRI224 — Recipe and Menu Management
HRI235 — Marketing of Hospitality Services
HRI251 — Food and Beverage Cost Control I
HRI275 — Hospitality Law
ITE115 — Introduction to Computer Applications and Concepts
ITE152 — Introduction to Digital and Information Literacy and Computer Applications
MTH130 — Fundamentals of Reasoning
SDV100 — College Success Skills
SDV101 — Orientation to Trade Technician Careers