CULN 100 |
Culinary Arts I - Basic Fundamentals and Foundations |
AND |
CULN 115 |
Culinary Arts I - Basic Fundamentals and Foundations Laboratory |
CULN 120 |
Professional Baking |
CULN 125 |
Professional Baking Laboratory |
CULN 180 |
Professional Table Service in the Hospitality Industry |
AND |
CULN 280 |
Culinary Restaurant Operations |
CULN 200 |
Culinary Internship 1 (summer session) |
CULN 250 |
Culinary Arts II: Advanced Culinary Techniques & Preparation |
CULN 255 |
Culinary Arts II: Advanced Culinary Techniques & Preparation Laboratory |
HOSP 100 |
Orientation to Hospitality |
HOSP 105 |
Fundamentals of Hospitality Management |
HOSP 130 |
Menu Planning and Controls |
HOSP 210 |
Hospitality Human Resource Management I |
HOSP 220 |
Nutrition I |
REST 190 |
Food and Beverage Cost Control |