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Course Descriptions

In This Section

CUL ART 001 - Introduction to Hospitality Industry - Units 2

CUL ART 003 - Sanitation and Safety - Units 2

CUL ART 004 - Food and Beverage Cost Technologies - Units 2

CUL ART 005 - Commercial Food Preparation - Units 4

CUL ART 007 - Baking - Units 3

CUL ART 008 - European Pastry Production - Units 4

CUL ART 009 - Restaurant Operations - Units 9

CUL ART 011 - Menu Planning - Units 1.5

CUL ART 013 - Purchasing and Receiving - Units 1.5

CUL ART 015 - Selected Topics: Culinary Arts - Units 0.5-4

CUL ART 016 - Gastronomies of the World - Units 3

CUL ART 019 - Kitchen Management - Units 9

CUL ART 025 - Food Service Management - Units 2

CUL ART 029 - Beverage Management - Units 1.5

CUL ART 050H - Special Studies: Culinary Arts - Units 1-2

CUL ART 071 - Plated Desserts - Units 4

CUL ART 072 - Retail Bakery Management - Units 3

CUL ART 073 - Garde Manger - Units 1.5

CUL ART 080 - Selected Topics: Culinary Arts - Units 0.5-4

CUL ART 082 - Garnishing and Food Presentation - Units 0.5

CUL ART 093V - Work Experience: Culinary Arts - Units 1-8