CULINARY ARTS
This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.
Courses
- CUL 110 — Sanitation & Safety
- CUL 111 — Success in Hosp Studies
- CUL 112 — Nutrition for Foodservice
- CUL 112A — Nutrition for Fdsv Lab
- CUL 135 — Food & Beverage Service
- CUL 135A — Food & Beverage Service Lab
- CUL 140 — Basic Culinary Skills
- CUL 140A — Culinary Skills I Lab
- CUL 160 — Baking I
- CUL 170 — Garde Manager I
- ENG 111 — Writing and Inquiry
- HRM 125 — Etiquette for Hospitality
- HRM 245 — Human Resource Mgmt-Hosp