Food Service Retail Management, A.A.S.
Courses
- BUSN101 — Introduction to Business
- CART115 — Safety/Sanitation in Food Serv
- CART120 — Bruin Cafe Lecture
- CART120L — Bruin Cafe Lab
- CART200 — International Cuisines Lecture
- CART200L — International Cuisines Lab
- CART201 — Stocks, Soups, and Sauces
- CART201L — Stock, Soups & Sauces Lab
- CART203 — Culinary Nutrition
- CART204 — Inventory and Purchasing
- CART212 — Baking Skills & Development
- CART231 — Garde Manger and Cold Presentations
- CART245 — Cooking Fundamentals I Lecture
- CART245L — Cooking Fundamentals I Lab
- CART246 — Cooking Fundamentals II
- CART246L — Cooking Fundamentals II Lab
- CART292 — Culinary Arts Internship
- CART296 — Ala Carte
- CAS111 — Information Literacy
- COMM205 — ~Professional Communications
- ENGL110 — ~Technical Writing & Communication
- HOSP220 — Controlling Food Costs
- MATH100 — Math Essentials
- MATH101 — ~Introduction to Mathematics
- SOCI215 — ~Human Relations