|
TERM 1
TERM 2
TERM 3
TERM 4 |
|
COURSE ID
CA01T3
CA01P1
CA01P2
CA01T5
CA01T1
CA01P3
CA02T2
CA01T4
CA01L1
CA02P2
CA02P3
CA02P1
CA02T2
CA03P4
CA03T1
CA03T3
CA02T4
CA02L2
CA03P2
CA03P1
CA03T1
CA03T3
CA03P3
CA03T4
CA03T5
CA03T2
CA03L3
CA04T2
CA04P3
CA04L5
CA04P1
CA04P2
CA04T3
CA04T1
CA04L4 |
|
COURSE TITLE
College Algebra
Culinary Skills I
Culinary Skills II
Food Safety
Introduction to Gastronomy
Meat Identification & Fabrication
Pastry Fundamentals
Product Knowledge
French I
Term 1 Total Credits
Basic Pastry
Culinary Skills III
Fish & Seafood Identification and Fabrication
Food & Beverage Cost Control I
Latin American Cuisine
Menu Development
Nutrition & Dietetics
World History / Western Civilization
French II
Term 2 Total Credits
Asian Cuisine
European Cuisine I
Food & Beverage Cost Control II
Introduction to Wines
Plated Desserts
Purchasing & Inventory Management
Science
Table Service
French III
Term 3 Total Credits
Banqueting & Catering
Chocolates & Confections
English Composition I
European Cuisine II
Garde Manger
Marketing & Promoting Food
Principles of Management
French IV
Term 4 Total Credits
TOTAL CREDITS
|
|
CREDITS
2
3
3
2
2
3
2
2
3
22
3
3
3
2
3
2
2
2
3
23
3
3
2
2
3
2
2
2
3
22
2
3
2
3
3
2
2
3
20
87 |
|
|
