Culinary Arts, AAS
Courses
- ART101 — Art Appreciation
- BUS102 — Introduction to Business
- COM723 — Workplace Communications
- HCM100 — Sanitation and Safety
- HCM116 — Fundamentals of Baking
- HCM188 — Knife Skills
- HCM231 — Nutrition
- HCM240 — Menu Planning and Design
- HCM252 — Stocks and Sauces
- HCM262 — Financial Management, Purchasing and Cost Control
- HCM270 — Garde Manger
- HCM275 — Baking II
- HCM277 — Protein Fabrication
- HCM287 — Ingredient Identification
- HCM303 — Front of House
- HCM306 — Basic Cooking Methods
- HCM307 — Intermediate Cooking Methods
- HCM314 — Beverage Service
- HCM329 — Advanced Garde Manger
- HCM355 — Ethnic World Cuisine
- HCM363 — Food Sustainability, History, and Culture
- HCM412 — Culinary and Hospitality Seminar
- HCM501 — Culinary Practicum I
- HCM932 — Internship
- MAT772 — Applied Math
- SDV108 — The College Experience
- SOC110 — Introduction to Sociology