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2021-2022 Catalog
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> CA8. - Culinary Arts Hosp Services
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Contents
A-Z Program Index
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Courses
AA - Applied Arts
AG8. - Agriculture
AG - Agriculture
AH - Allied Health
ANS - Animal Science
ANTH - Anthropology
APR - Apprenticeship
AREC - Agriculture Business Mgmt
ART - Art
AT - Animal Technology
AU3. - Automotive Technology
BA - Business
BI - Biology
CA8. - Culinary Arts Hosp Services
300
400
CA - Culinary Arts Transfer
CAT - Computed Tomography
CE6. - Civil Engineering Vocational
CEM - Civil Engineering
CH - Chemistry
CIS - Computer Information Systems
CJ - Criminal Justice
CMA - Medical Assistant
COMM - Communication
CRS - Coding Reimb Specialist
CS - Computer Science
CSS - Crop & Soil Science
CST - Construction Equipment
DA5. - Dental Assistant
DI - Diagnostic Imaging
EC - Economics
ED7. - Education
ED - Education
ENG - English
ENGR - Engineering
ESR - Environmental Studies
FW - Fisheries and Wildlife
GEOG - Geography
G - Geology
GS - General Science
HDFS - Human Dev Family Studies
HD - Human Development
HE - Health
HS - Human Services
HST - History
HUM - Humanities
HVE - Heavy Equipment Diesel
IN4. - Industrial Technology
JN - Journalism
MA3. - Manufacturing Technology
MP - Music Performance
MT3. - Mechatronics
MTH - Mathematics
MUS - Music
NDT - Nondestructive Testing Evaluation
NFM - Nutrition and Foods Management
NUR - Nursing
NUTR - Nutrition
OTA - Occupational Therapy Assistant
PBM - Practical Business Management
PBT - Phlebotomy
PE - Physical Education
PFW - Pipe Fitting & Welding
PHL - Philosophy
PH - Physics
PSG - Polysomnographic Technology
PS - Political Science
PSY - Psychology
QS - Queer Studies
R - Religion
SOC - Sociology
SPN - Spanish
ST - Surgical Technology
WD4. - Welding
WE1. - Work Experience
WE - Work Experience
WR - Writing
WS - Women's Studies
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CA8. - Culinary Arts Hosp Services
CA8. 301
Culinary Arts Career Planning
CA8. 302
Applied Math for Culinary Arts
CA8. 309
Purchasing for Chefs
CA8. 321
Advanced Cooking Management I
CA8. 322
Advanced Cooking Management II
CA8. 323
Adv Cooking Management III
CA8. 341
Soups and Sauces
CA8. 344
Beer & Food Pairing
CA8. 349
Cooking with Wine (Sauces)
CA8. 350
Banquets & Buffets Lab A
CA8. 351
Banquets & Buffets Lab B
CA8. 352
Banquets & Buffets Lab C
CA8. 353
Banquets & Buffets Lab D
CA8. 354
Banquets & Buffets Lab E
CA8. 355
Banquet & Buffet Planning
CA8. 360
Cooking with Wine (Entrees)
CA8. 368
Creating the Menu
CA8. 373
Costings
CA8. 380
Plated Desserts
CA8. 381
Fruit Desserts and Laminated Doughs
CA8. 382
Chocolate, Confections and Frozen Desserts
CA8. 383
The Breads of France
CA8. 384
Advanced Cakes and Pastries
CA8. 385
Advanced Breads
CA8. 386
Preserving & Canning Harvest
CA8. 409
Meats
CA8. 414
Presentation/Garde Manger
CA8. 421
World Cuisine
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