Culinary Arts, AAS
Courses
- CHEF1301 — Basic Food Preparation
- CHEF1302 — Principles of Healthy Cuisine
- CHEF1305 — Sanitation and Safety
- CHEF1313 — Food Service Operations/Systems
- CHEF1340 — Meat Preparation and Cooking
- CHEF1345 — International Cuisine
- CHEF1364 — Practicum (or field experience) - Culinary Arts/Chef Training
- CHEF2301 — Intermediate Food Preparation
- CHEF2331 — Advanced Food Preparation
- ENGL1301 — Composition I
- HAMG1321 — Introduction to Hospitality Industry
- HUMA1301 — Introduction to the Humanities
- IFWA1319 — Meat Identifying and Processing
- MATH1332 — Contemporary Mathematics
- PSTR1301 — Fundamentals of Baking
- PSTR1302 — Cake Baking and Production
- PSTR2331 — Advanced Pastry Shop
- PSYC2301 — General Psychology
- RSTO1301 — Beverage Management
- RSTO1325 — Purchasing for Hospitality Operations
- SPCH1321 — Business and Professional Communication