Culinary Arts, AAS
Courses
- CHEF1205 — Sanitation and Safety
- CHEF1301 — Basic Food Preparation
- CHEF1310 — Garde Manger
- CHEF1441 — American Regional Cuisine
- CHEF1445 — International Cuisine
- CHEF2331 — Advanced Food Preparation
- CHEF2380 — Cooperative Education - Culinary Arts/Chef Training
- ENGL1301 — Composition I
- HAMG1221 — Introduction to Hospitality Industry
- HAMG2301 — Principles of Food and Beverage Operations
- IFWA1218 — Nutrition for the Food Service Professional
- MATH1314 — College Algebra
- MATH1324 — Mathematics for Business & Social Sciences
- MATH1332 — Contemporary Mathematics (Quantitative Reasoning)
- MATH1342 — Elementary Statistical Methods
- PSTR1301 — Fundamentals of Baking
- RSTO1201 — Beverage Management
- RSTO1204 — Dining Room Service
- RSTO1221 — Menu Management
- RSTO1313 — Hospitality Supervision
- RSTO2431 — Food Service Management
- SPCH1321 — Business & Professional Communication