Culinary Arts, AAS
Courses
- AECL 1000 — Agroecology
- AECL 2140 — Food, Ethics, and Sustainability
- BADM 1005 — Business Math I
- CMAP 1200 — Computer Information Systems
- CULA 1145 — Introduction to Culinary Nutrition
- CULA 1500 — Food Principles and Safety
- CULA 1515 — Basic Culinary
- CULA 1600 — Garde Manger
- CULA 1700 — Basic Baking
- CULA 2800 — Meat Prep and Cooking
- FCSC 1140 — Nutrition
- FDSC 1410 — Scientific Study of Food
- HOSP 1500 — Introduction to the Hospitality Industry
- HOSP 1970 — Hospitality and Tourism Practicum
- HOSP 2000 — Foundations of Customer Service and Hospitality
- HOSP 2970 — Hospitality and Tourism Practicum II
- IMGT 2400 — Intro to Information Management
- MATH 1000 — Problem Solving
- MGT 3415 — Applied Human Resources Management
- ORTM 1000 — Foundations of Recreation and Tourism
- POLS 1000 — American and Wyoming Government