Culinary Arts and Supervision A.A.S. (Career) Home › Credit Programs of Study › Hospitality, Culinary and Tourism Institute › Culinary Arts and Supervision A.A.S. (Career)
Program accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies.
Courses
- BSCI 107 — Study of the Human Body
- COMM 107 — Career Communication
- ECON 200 — Principles of Macroeconomics
- ENGL 101 — English Composition
- HCTI 101 — Sanitation and Food Safety
- HCTI 102 — Culinary I
- HCTI 103 — Culinary II
- HCTI 104 — Baking I
- HCTI 120 — Purchasing & Cost Control
- HCTI 150 — Introduction to Hospitality Management
- HCTI 155 — Event Management
- HCTI 200 — Garde Manger
- HCTI 220 — Food and Beverage Operations
- HCTI 225 — International and American Regional Cuisine
- HCTI 230 — Restaurant Production and Service
- HCTI 265 — HCTI Practicum
- MATH 101 — Foundations of Mathematics
- NUTR 102 — Nutrition in a Changing World