Culinary Management
Courses
- 109-103 — Explore Hospitality
- 109-121 — Restaurant Operations Mgmt
- 109-125 — Hospitality Law & Liability
- 109-135 — Food/Bvrage/Labor Cost Control
- 109-155 — Employee Relation & Leadership
- 314-120 — Science of Baking Principles
- 314-121 — Breads and Rolls
- 314-122 — Principles of Baking
- 314-140 — Fundamentals of Baking 1
- 316-100 — Principles of Food Preparation
- 316-101 — Garde Manger
- 316-102 — Restaurant Cuisine
- 316-103 — Intrnatnl & Regional Cuisine
- 316-107 — Baking for Culinary Arts
- 316-110 — Applied Food Service Sanitatn
- 316-115 — Culinary Nutrition
- 316-158 — Internship - Culinary
- 317-102 — Menu Planning and Design
- 801-136 — English Composition I
- 801-196 — Oral/Interpersonal Comm
- 801-198 — Speech
- 801-223 — English Composition 2
- 804-107 — College Mathematics
- 804-115 — College Technical Mathematics 1
- 804-116 — College Technical Math 2
- 804-118 — Intermediate Algebra w Apps
- 804-123 — Math with Business Apps
- 804-195 — College Algebra w Apps
- 804-197 — College Algebra & Trig w Apps
- 804-198 — Calculus 1
- 804-211 — Quantitative Reasoning
- 809-143 — Microeconomics
- 809-195 — Economics
- 809-198 — Intro to Psychology
- 809-199 — Psychology of Human Relations
- 809-287 — Principles of Macroeconomics
- 890-108 — Employment Success