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300

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

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CA8. - Culinary Arts Hosp Services