Culinary Arts - AAS
Courses
- ARTS1301 — Art Appreciation
- CHEF1301 — Basic Food Preparation
- CHEF1305 — Sanitation and Safety
- CHEF1310 — Garde Manger
- CHEF1314 — A la Carte
- CHEF1340 — Meat Preparation and Cooking
- CHEF1341 — American Regional Cuisine
- CHEF1345 — International Cuisine
- CHEF2301 — Intermediate Food Preparation
- CHEF2302 — Saucier
- CHEF2331 — Advanced Food Preparation
- ENGL1301 — Composition I (formerly: Composition and Rhetoric)
- HUMA1301 — Introduction to the Humanities
- MATH1332 — Contemporary Mathematics (quantitativeReasoning)
- PSYC1300 — Learning Framework
- RSTO1321 — Menu Management
- RSTO1325 — Purchasing for Hospitality Operations
- RSTO2301 — Principles of Food and Beverage Controls
- RSTO2307 — Catering
- RSTO2386 — Internship