Culinary Arts - Savory - Certificate of Completion
Courses
- 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 237 — Banquet/Catering Production
- CHEF 256 — International Cuisine
- CHEF 257 — Garde Manger
- CHEF 260 — Nutrition for Chefs
- 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