Culinary Arts, AAS-T
Courses
- BAK130 — Bakery Basics
- COL101 — College Success
- CUL103 — Knife Skills
- CUL104 — Boucher
- CUL105 — Foundations
- CUL106 — Nutrition
- CUL110 — Fundamentals I
- CUL111 — Fundamentals II
- CUL112 — Fundamentals III
- CUL113 — Lead I
- CUL114 — Salad Bar
- CUL115 — Deli
- CUL118 — Breakfast Cookery
- CUL120 — Purchasing and Receiving
- CUL123 — Entremetier
- CUL124 — Fry Station
- CUL125 — Sauté Station
- CUL126 — Broiler Station
- CUL127 — Lead II
- CUL128 — Pantry
- CUL130 — Sous Chef
- CUL131 — Dining Room/Beverage Management
- CUL132 — Soup and Sauce
- CUL133 — Garde Manger
- CUL180 — Human Relations Management