Culinary Arts - Associate of Applied Science
Courses
- ARTS 1145G — Visual Concepts
- CHEF 101 — Culinary Arts Kitchen Orientation
- CHEF 165 — Math for Kitchen Operations
- CHEF 233 — Culinary Arts Fundamentals I
- CHEF 234 — Culinary Arts Fundamentals II
- CHEF 235 — Advanced Culinary Arts I
- CHEF 236 — Advanced Culinary Arts II
- CHEF 240 — Baking Fundamentals I
- ECON 1110G — Survey of Economics
- ENGL 1110G — Composition I
- HOST 203 — Hospitality Operations Cost Control
- HOST 214 — Purchasing and Kitchen Management
- HOST 219 — Safety, Security and Sanitation in Hospitality Operations
- MATH 1130G — Survey of Mathematics