Culinary Arts, A.A.S.
Courses
- CHEF1205 — Sanitation and Safety
- CHEF1301 — Basic Food Preparation
- CHEF1302 — Principles of Healthy Cuisine
- CHEF1310 — Garde Manger
- CHEF1313 — Food Service Operation/Systems
- CHEF1314 — A La Carte Cooking
- CHEF2171 — Culinary Capstone Projects Laboratory
- CHEF2201 — Intermediate Food Preparation
- CHEF2231 — Advanced Food Preparation
- CHEF2265 — Practicum (or Field Experience) Culinary Arts/Chef Training
- CHEF2302 — Saucier
- EDUC1300 — Learning Framework
- ENGL1301 — Composition I
- GEOL1305 — Environmental Science (Lecture)
- HAMG1321 — Introduction to Hospitality Industry
- HAMG1324 — Hospitality Human Resources Management
- MATH1324 — Math for Business & Social Sciences
- PSTR1301 — Fundamentals of Baking
- RSTO1301 — Beverage Management
- RSTO1325 — Purchasing for Hospitality Operations