Culinary Arts, AAS
Courses
- ANTH20103 — Cultural Anthropology
- BAKG13013 — Baking I
- CPSI10003 — Computer Concepts
- CULA13013 — Applied Foodservice Sanitation
- CULA13023 — Food Production I
- CULA13033 — Food Production II
- CULA13043 — Stocks, Sauces & Soups
- CULA13053 — Garde Manger
- CULA13503 — Introduction to Food Science
- CULA23023 — Food Production III
- CULA23033 — Meat & Seafood
- CULA23043 — Banquets & Catering
- CULA23053 — Food Production IV
- CULA23063 — American Regional Cuisine
- CULA23073 — Healthy Foods/Nutrition
- CULA23103 — International Cuisine
- CULA23263 — Culinary Practicum
- ECON21003 — Principles of Macroeconomics
- ECON22003 — Principles of Microeconomics
- ENGL10103 — English Composition I
- ENGL10203 — English Composition II
- GEOG21103 — Cultural Geography
- HOSP10133 — Introduction to Hospitality
- HOSP10233 — Product ID & Quantity Food Purchasing
- HOSP20233 — The Restaurant Industry
- HOSP20333 — Professional Study of Beverage and Wine
- HOSP20433 — Dining Room Operations
- MATH11003 — College Algebra
- MATH11103 — Mathematical Reasoning
- SOCI10103 — Introduction to Sociology