CHRM 0950
Culinary Math |
CHRM 2000
Stagiaire |
CHRM 1000
Orientation |
CHRM 2110
Quantity Production |
CHRM 1020
Sanitation |
CHRM 2120
Garde Manger |
CHRM 1030
Culinary Foundations I |
CHRM 2130
Fine Dining |
CHRM 1035
Culinary Foundations II |
CHRM 2140
International Cuisine |
CHRM 1050
Basics of Quantity Production |
CHRM 2230
Baking Production |
CHRM 1060
Spanish for Culinary Professionals |
CHRM 2250
International Breads |
CHRM 1120
Soup and Sauce Cookery |
CHRM 2270
Chocolate, Sugar, and Decorations |
CHRM 1130
Protein Fabrication |
CHRM 2280
Plated Desserts |
CHRM 1140
A la Carte Cookery |
CHRM 2350
Nutrition |
CHRM 1210
Baking Basics |
CHRM 2360
Physiology of Flavor |
CHRM 1220
Pastries |
CHRM 2370
Food Science (online) |
CHRM 1250
Artisan Breads |
CHRM 2380
Sensory Science |
CHRM 1260
Cakes |
CHRM 2390
R&D of Food Products |
CHRM 1990
Skills Demonstration for Bakers |
CHRM 2410
Marketing and Industry Perspectives |
CHRM 1992-1994
Apprenticeship Practicum |
CHRM 2460
Cost Management |
CHRM 1999
Skills Demonstration for Culinarians |
CHRM 2465
Financial Basics |
| |
CHRM 2470
Hospitality Supervision |
| |
CHRM 2475
Leadership Principles |
| |
CHRM 2480
Purchasing |
| |
CHRM 2550
Table Service |
| |
CHRM 2560
Beverage Management |
| |
CHRM 2610
Event Planning |
| |
CHRM 2650
Banquet and Catering |
| |
CHRM 2900
Special Topics in Culinary Arts |
| |
CHRM 2910
Restaurant Consulting Practicum |
| |
CHRM 2920
Food and Media Studio |
| |
CHRM 297A
Competition Training Camp |
| |
CHRM 2970
Culinary Competition |
| |
CHRM 2971-2979
Advanced Culinary Competition |
| |
CHRM 2980
Student Manager |
| |
CHRM 2981
Internship |
| |
CHRM 2982
Bakery Student Manager |
| |
CHRM 2989
Hospitality Management Internship |
| |
CHRM 2990
Portfolio Development for Bakers |
| |
CHRM 2995-2998
Apprenticeship Practicum |
| |
CHRM 2999
Portfolio Development for Culinarians |
Close Disable
