| Course Number |
Course Title |
Credits |
CIP Code |
Syllabus |
| CULN0100 |
Equipment and the Industry |
1
|
12.0505 |
.pdf .doc |
| CULN0110 |
First Aid in the Kitchen |
1 |
12.0505 |
.pdf .doc |
| CULN0120 |
Cooking Methods |
2
|
12.0505 |
.pdf .doc |
| CULN0130 |
Food Production I |
4
|
12.0505 |
.pdf .doc |
| CULN0140 |
Food Production II |
4
|
12.0505 |
.pdf .doc |
| CULN0150 |
Food Production III |
4
|
12.0505 |
.pdf .doc |
| CULN0170 |
Menu Marketing and Planning |
2
|
12.0505 |
.pdf .doc |
| CULN0180 |
Customer Service |
1
|
12.0505 |
.pdf .doc |
| CULN0190 |
Hospitality and Restaurant Management |
3
|
12.0505 |
.pdf .doc |
| CULN0200 |
Inventory and Purchasing |
2
|
12.0505 |
.pdf .doc |
| CULN0205 |
ServSafe |
1
|
12.0505 |
.pdf .doc |
| CULN0210 |
Baking & Pastry |
4
|
12.0505 |
.pdf .doc |
| CULN0220 |
Culinary Capstone |
3
|
12.0505 |
.pdf .doc |
| CULN0230 |
Culinary Arts Internship |
3
|
12.0505 |
.pdf .doc |