Culinary Arts, A.O.S.

Courses

• EN100 — Composition I: Rhetorical Strategies
• EN110 — College Composition
• HC110 — Hospitality Mathematics
• HC114 — Culinary Arts Basic Skills
• HC116 — Introduction to the Pantry and Garde Manger
• HC118 — Culinary Nutrition
• HC122 — Menu Design
• HC124 — Introductory Hot Foods
• HC126 — Intermediate Hot Food
• HC128 — Introduction to Baking
• HC129 — Intermediate Baking
• HC130 — Advanced Pastries and Cakes
• HC230 — Food and Labor Cost Control
• HC232 — Wines, Beers and Spirits
• HC234 — Advanced Food Preparation and Service I
• HC236 — Advanced Food Preparation & Service II
• HC237 — Retail Bake Shop
• HC238 — Classical Bake Shop
• HC239 — Bake Shop/Field Experience
• HC240 — Kitchen Design and Layout
• HC242 — American Regional Cuisine
• HC244 — Classical and International Cuisine
• HC246 — Banquet and Buffet Management
• HC248 — Culinary Purchasing
• HR123 — Supervisory Development in Hotel Restaurant Management
• HR136 — Sanitation
• MT006 — Basic Algebra Review

Source ↗

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