Hospitality Administration - Culinary, Technical Certificate
Courses
- ENGL111 — English Composition
- HOSP101 — Sanitation and Safety
- HOSP102 — Basic Food Theory and Skills
- HOSP103 — Soups Stocks and Sauces
- HOSP104 — Nutrition for Culinary Arts
- HOSP105 — Introduction to Baking
- HOSP106 — Pantry and Breakfast
- HOSP108 — Human Relations Management
- HOSP200 — Meat and Seafood Fabrication
- HOSP207 — Customer Service
- IVYT111 — Student Success
- MATH123 — Quantitative Reasoning