Associate in Science Degree in Culinary Management
Courses
- AMH 2010 — American History: Discovery through Reconstruction
- AMH 2020 — American History: Reconstruction to the Present
- APA 1111 — Introduction to Accounting
- BSC 1005 — Life Science
- CGS 1100 — Introduction to Computer Applications for Business
- ENC 1101 — English Composition I
- FOS 2201 — Food Service Sanitation Management
- FSS 1203C — Quantity Food Production I
- FSS 1240C — Classical Cuisine
- FSS 1246C — Baking and Pastries I
- FSS 2204C — Quantity Food Production II
- FSS 2206C — Quantity Food Production III
- FSS 2242C — International and Regional Foods
- FSS 2248C — Pantry and Garde Manger
- FSS 2251 — Food & Beverage Management
- FSS 2284C — Catering and Banquet Management
- FSS 2500 — Food and Beverage Cost Control
- FSS 2942 — Internship in Culinary Management
- GEB 1011 — Introduction to Business
- HFT 2223 — Human Relations and Supervisory Development
- HFT 2245 — Guest Service Management
- MAN 2021 — Principles of Management
- MAR 2011 — Principles of Marketing
- MGF 1130 — Mathematical Thinking
- PHI 1010 — Introduction to Philosophy
- POS 1041 — American Government