Culinary Arts, A.A.S.
Courses
- ARTS1301 — Art Appreciation
- BCIS1305 — Business Computer Applications
- BUSI1301 — Business Principles
- CHEF1205 — Safety and Sanitation
- CHEF1301 — Basic Food Preparation
- CHEF1310 — Garde Manger
- CHEF1341 — American Regional Cuisine
- CHEF1345 — International Cuisine
- CHEF2301 — Intermediate Food Preparation
- CHEF2302 — Saucier
- CHEF2332 — Buffet Theory and Production
- COMM1307 — Introduction to Mass Communications
- DRAM1310 — Theatre Appreciation
- DRAM2361 — History of the Theatre I
- ENGL2311 — Technical and Business Writing
- ENGL2322 — British Literature I
- ENGL2323 — British Literature II
- ENGL2327 — American Literature I
- ENGL2328 — American Literature II
- ENGL2332 — World Literature I
- ENGL2333 — World Literature II
- HIST2321 — World Civilizations I
- HIST2322 — World Civilizations II
- HUMA1301 — Introduction to Humanities
- IFWA1210 — Nutrition and Menu Planning
- MATH1314 — College Algebra
- MUSI1306 — Music Appreciation
- PHIL1301 — Introduction to Philosophy
- PHIL2306 — Introduction to Ethics
- PHIL2307 — Introduction to Social and Political Philosophy
- PHIL2316 — Classical Philosophy
- PSTR1301 — Fundamentals of Baking
- PSTR1340 — Plated Desserts
- PSTR2331 — Advanced Pastry Shop
- PSYC2301 — General Psychology
- RSTO1204 — Dining Room Services
- RSTO1301 — Beverage Management
- RSTO2307 — Catering
- SPAN2311 — Intermediate Spanish I