Culinary Arts Certificate

Certificate

Courses

• ENG-101 — English Composition I
• HRM-101 — Introduction to Hospitality Management
• HRM-102 — Food Protection and Safety
• HRM-103 — Professional Food Preparation Techniques
• HRM-105 — Culinary Nutrition
• HRM-106 — Menu Planning and Nutrition
• HRM-110 — Introduction to Baking
• HRM-112 — Charcuterie and Butchering
• HRM-202 — Quantity Food Production and Services
• HRM-203 — Beverage Management
• HRM-205 — Restaurant Service Management
• HRM-206 — Commercial Restaurant Operation
• HRM-211 — American Regional Cuisine
• HRM-212 — International Cuisine
• HRM-213 — Garde-Manger
• HRM-223 — Asian Cuisine

Source ↗

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