Courses Taught |
|
CUL-1000 Introduction to Culinary Arts |
CUL-2350 Culinary Competition |
|
CUL-1100 Cookery I |
CUL-2400 Classical Restraurant |
|
CUL-1110 Cookery II |
CUL-2500 Culinary Arts Internship |
|
CUL-1111 Cookery |
FST-1030 Fundamentals of Quantity Food Production |
|
CUL-1120 Restaurant Meat Cutting |
FST-1070 Fundamentals of Pantry Production |
|
CUL-1200 Restaurant Cookery |
FST-1080 Advanced Pantry Production |
|
CUL-2030 Food Purchasing and Storage |
FST-1105 Cooking 1 |
|
CUL-2130 Garde Manger II |
FST-1106 Demonstratn Lab 1 |
|
CUL-2200 Buffets and Banquets |
FST-1205 Cooking II |
|
CUL-2311 International Cuisine-Italian |
FST-1206 Demonstratn Lab 2 |
|
CUL-2313 International Cuisine - Mediterranean |
FST-2380 Commerc Meat Cut |
|
CUL-2314 International Cuisine-American Regional |
|
|
CUL-2314 Regional |
|
