Culinary Arts A.A.S. (Plan 22FB)
64
Courses
- ART149 — Digital Photography I
- CLC120 — College Success Seminar
- CMM121 — Fundamentals of Speech
- CMM122 — Business/Professional Speaking
- CMM123 — Dynamics/Small Group Discuss
- CMM128 — Interviewing Practices
- ENG120 — Introduction to Professional &
- ENG121 — English Composition I
- HCM110 — Intro to the Hospitality Indus
- HCM111 — Culinary Principles I
- HCM112 — Culinary Principles II
- HCM113 — ServSafe: Food Service Sanitat
- HCM114 — Intro to Beverage Appreciation
- HCM150 — Contemporary Restaurant Breakf
- HCM151 — American Regional Cuisine
- HCM152 — European Cuisine
- HCM153 — Latin American Cuisine
- HCM154 — Italian Regional Cuisine
- HCM155 — French Regional Cuisine
- HCM159 — Culinary Arts Study Abroad
- HCM170 — Patisserie I
- HCM171 — Culinary Principles III
- HCM175 — Nutrition
- HCM185 — Garde Manger
- HCM212 — Menu Marketing and Management
- HCM213 — Purchasing & Inventory Control
- HCM214 — Hospitality Supervision
- HCM271 — Hospitality Leadership
- HCM272 — Culinary & Hospitality Interns
- HCM273 — Controlling Hospitality Costs
- HCM275 — Contemporary Restaurant Princi
- HCM299 — Selected Topics in Hospitality
- MTH114 — Applied Mathematics
- PSY121 — Introduction to Psychology
- PSY122 — Industrial/OrganizationalPsych