Culinary Arts Management AS

Degree

Courses

• AMH2010 — United States History to1877 (AA)
• AMH2020 — United States History Since 1877 (AA)
• ARH1000 — Art Appreciation (AA)
• ENC1101 — English Composition 1 (AA)
• EVR1001 — Introduction to Environmental Science (AA)
• FSS1050C — Basic Baking 1 Foundations Skills (AS)
• FSS1220 — Professional Cooking Theory (AS)
• FSS1220L — Professional Cooking Lab (AS)
• FSS1221C — Quantity Food Production 1 (AS)
• FSS1745C — American Regional Cuisine (AS)
• FSS2105 — Purchasing for the Hospitality Industry (AS)
• FSS2242C — International Foods (AS)
• FSS2247C — Advanced Baking and Pastries II (AS)
• FSS2248C — Garde Manger - Cold Kitchen (AS)
• FSS2284C — Catering and Banquet Kitchen (AS)
• FSS2500 — Food and Beverage Cost Control (AS)
• FSS2940L — Culinary Internship (AS)
• HFT1000 — Introduction to the Hospitality Business (AS)
• HFT1212 — Safety and Sanitation (AS)
• HFT2220 — Personnel Management Practices (AS)
• MGF1130 — Mathematical Reasoning in Context 1 (AA)
• POS1041 — Introduction to American Government (AA)

Source ↗

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