Culinary Arts and Food Management
The Associate in Applied Science in Culinary Arts and Food Management degree program provides students with the knowledge of restaurant management and culinary arts skills necessary to obtain entry-level chef or restaurant management positions.
Courses
- BUS 101 — Intr oduction to Business
- COMM 151 — Fundamentals of Public Speaking
- CUL 101 — Introduction to Culinary Arts
- CUL 105 — Food, Beverage & Labor Cost Control
- CUL 110 — Professional Food Preparation I
- CUL 111 — Professional Food Preparation II
- CUL 114 — Garde Manger
- CUL 115 — Table Service
- CUL 116 — Food Service Sanitation
- CUL 123 — Legal Aspects of Food Service Management
- CUL 127 — Baking & Pastry
- CUL 206 — Menu Development & Pricing
- CUL 209 — Hospitality Management
- CUL 212 — Food Service Purchasing
- CUL 228 — Culinary Nutrition f or Food Service
- CUL 230 — Int ernship I
- CUL 231 — Int ernship II
- ENG 101 — Rhetoric & C omposition I
- HES 152 — First Aid-M edical Self Help
- SOC 153 — Intr oductory Sociology