3D Hospitality, CC
Courses
- BAKG02103 — Foundations of Baking and Pastry Arts
- BAKG02203 — Introduction to Production Baking
- BAKG03013 — Baking I
- BAKG03023 — Basic Pastry Techniques
- BAKG03033 — Cakes and Cake Decorating
- BAKG03043 — Baking II
- BAKG03053 — Candies and Chocolate
- BAKG03063 — Artisan Breads,Yeast Breads,Flat Br
- BAKG03073 — Centerpiece Cake Production
- BAKG03223 — Advanced Pastry Techniques
- CULA02103 — Foundations of Culinary Arts
- CULA02203 — Introduction to Food Production
- CULA03023 — Food Production I
- CULA03033 — Food Production II
- CULA03043 — Stocks, Sauces and Soups
- CULA03053 — Garde Manager
- CULA03103 — International Cuisine
- CULA03113 — 3D Sanitation
- CULA03223 — Food Production III
- CULA03233 — Meat and Seafood
- CULA03243 — Banquets and Catering
- CULA03263 — American Regional Cuisine
- CULA03273 — Healthy Foods/Nutrition
- CULA03283 — Breakfast Cookery
- CULA03363 — Culinary Practicum
- HOSP00103 — Introduction to Hospitality
- HOSP00113 — Introduction to Financial Literacy
- HOSP00203 — Product ID & Quantity Food Purchasi
- HOSP00303 — Intro to Dining Room Operations
- HOSP00903 — Lodging Operations
- HOSP01003 — Fundamentals of Tourism
- HOSP01203 — Hospitality Facilities
- HOSP01303 — Food & Beverage Management
- HOSP02103 — Menu Design and Strategy
- HOSP02203 — The Restaurant Industry
- HOSP02303 — Professional Beverage & Wine Studie
- HOSP02403 — Dining Room Operation
- HOSP02503 — Professional Mixology
- HOSP02603 — Practicum
- HOSP03103 — Intro to CAHMI
- HOSP03203 — Professional Conduct
- HOSP03303 — Independent Living Skills
- HOSP03503 — Internship I
- HOSP03603 — Internship II