CA - Spring 2021
Classes
150 - PROFESSIONAL COOKING
153 - BAKING
155 - MEAT, POULTRY & FISH
156 - SAUCES
157 - GARDE MANGER
175 - TOPICS IN CULINARY ARTS
212 - FOODSERVICE COST CONTROL
213 - BEVERAGE MANAGEMENT
214 - FRONT OF THE HOUSE
215 - CULINARY NUTRITION
220 - ADV PROF COOKING
225 - INTERNSHIP IN CULINARY ARTS
253 - ADVANCED BAKING