Culinary Arts, Associate of Applied Science
Courses
- BCIS 1305 — Business Computer Applications
- CHEF 1205 — Sanitation and Safety
- CHEF 1310 — Garde Manger
- CHEF 1340 — Meat Preparation and Cooking
- CHEF 1401 — Basic Food Preparation
- CHEF 1441 — American Regional Cuisine
- CHEF 1445 — International Cuisine
- CHEF 2302 — Saucier
- CHEF 2365 — Practicum (or Field Experience) - Culinary Arts/Chef Training
- ENGL 1301 — Composition I
- HAMG 2305 — Hospitality Management and Leadership
- IFWA 1318 — Nutrition for the Food Service Professional
- PSTR 1301 — Fundamentals of Baking
- RSTO 1313 — Hospitality Supervision
- RSTO 2301 — Principles of Food and Beverage Control
- RSTO 2431 — Food Service Management
- SPCH 1311 — Introduction to Speech Communication
- SPCH 1315 — Public Speaking
- SPCH 1318 — Interpersonal Communication
- SPCH 1321 — Business and Professional Communication