Charcuterie, focusing on the production of forcemeats, pâtés, terrines,
Charcuterie, focusing on the production of forcemeats, pâtés, terrines, hors d’oeuvres, and classic aspic and chaud-froid.
Courses
- CULN 1015 — - Kitchen Function Essentials
- CULN 1035 — - Cooking Production Methods
- CULN 2020 — - World Cuisine
- CULN 1025 — CULN 1025 - Stocks, Sauces, and Soups
- CULN 2030 — - Essentials of Dining Service
- CULN 2040 — - Baking and Pastry 2
- CULN 1040 — - Baking and Pastry 1
- COMM 1010 — - Communication Fundamentals^
- BIOL 1200 — - The Human in Health & Disease
- BUSN 1010 — - Introduction to Business
- CHEM 1000 — - Chemistry of Our Environment
- MATH 1005 — - Business Mathematics
- SOCS 1010 — - General Sociology
- CULN 2010 — - Garde Manger and Charcuterie
- BUSN 1600 — - Orientation to Hospitality Management
- BUSN 1610 — - Service Management Principles for Hospitality & Tourism
- BUSN 2600 — - Managing Service in Food and Beverage Operations
- BUSN 2610 — - Hospitality and Tourism Marketing
- BUSN 2620 — - Human Resource Management in Service Organizations
- BUSN 2630 — - Hospitality Law