Associate in Science - Culinary Management
Courses
- ENC1101 — English Composition I
- FSS1063C — Professional Baking
- FSS1220C — Culinary Techniques
- FSS1222L — Culinary Production
- FSS2224L — Classical Cuisine
- FSS2242L — International/Regional Cuisine
- FSS2247C — Advanced Baking
- FSS2248C — Garde Manger
- FSS2284C — Catering, Banquet, and Event Management
- FSS2382L — Culinary Management Practical Exam
- HFT1000 — Introduction to the Hospitality Industry
- HFT1860 — Bar and Beverage Management
- HFT2211 — Hospitality Resource Management
- HFT2212 — Food Service Sanitation and Safety
- HFT2451 — Cost Control and Purchasing
- HFT2840C — Dining Room Management French Service
- HFT2841C — Dining Room Management American Service