Culinary Arts
Build on these basics to develop advanced culinary techniques and skills in menu planning, purchasing, cost control, and food service supervision through a combination of lecture, demonstration, and extensive hands-on experience.
Courses
- 316115 — Culinary Math
- 801195 — Written Communication
- 316122 — Sanitation Basics
- 316125 — Culinary Principles
- 316126 — Culinary Apps
- 801196 — Oral Interpersonal Comm
- 809166 — Intro to Ethics Theory Apps
- 316112 — Garde Manger Basics
- 316130 — Nutrition
- 316140 — Food Practicum I
- 316141 — Food Practicum II
- 809199 — Psychology of Human Relations
- 316150 — Catering
- 316151 — Adv Prof Cooking
- 316152 — Professional Baking
- 316155 — Menu Planning
- 316160 — Food Purchasing
- 806112 — Principles of Sustainability
- 316170 — Restaurant Pract I
- 316171 — Restaurant Pract II
- 316175 — FS Cost Control
- 316181 — Food Service Management