|
Code #1128
|
|||||
| Required Program | Units | ||||
| CAM 300 Introduction To Culinary Arts Management | 2 | ||||
| CAM 306 Culinary Sanitation and Safety | 2 | ||||
| CAM 301 Food Theory and Preparation | 4 | ||||
| CAM 310 Quantity Food Production | 3 | ||||
| CAM 316 Hors d'oeuvres & Canapes | |||||
| or CAM 312 Baking and Pastry | 3 | ||||
| CAM 322 Culinary Customer Service | 2 | ||||
| CAM 320 Culinary Management | 2 | ||||
| CAM 324 Culinary Supervision | 2 | ||||
| CAM 326 Applied Culinary Purchasing | 2 | ||||
| CAM 340 Nutrition For Culinary Professionals | 2 | ||||
| CAM 334 Culinary Marketing | 2 | ||||
| CAM 330 Legal Aspects of Culinary Management | 2 | ||||
| CAM 332 Culinary Financial Management | 2 | ||||
| CAM 302 Food and Culture in America | 3 | ||||
| Total Units Required | 33 | ||||
|
|||||
| General Education Graduation Requirements | |||||
| Home New Students Continuing Students Areas of Study Support Services Faculty & Staff About CRC Community Events & Culture |
College Catalog 2009-2010
Culinary Arts Management