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Course Information: Winter 2010

The course information provided here is valid for Winter 2010.

    Looking for Fall 2009?

   Not every course is offered each term, so please
   check the Winter 2010 class schedule for this discipline.

Culinary Arts (CUL)

CUL 100. Introduction to Hospitality Management  
CUL 110. Sanitation and Hygiene  
CUL 114. Baking I  
CUL 115. Pastry I  
CUL 118. Principles of Nutrition  
CUL 120. Culinary Skills  
CUL 121. Introduction to Food Preparation Techniques  
CUL 124. Baking II  
CUL 125. Pastry II  
CUL 132. Basic Cake and Wedding Cake Design  
CUL 135. International Cuisine and Culture: A Study Abroad  
CUL 140. Bakery Management and Merchandising  
CUL 150. Food Service Management  
CUL 151. Food Service Marketing  
CUL 174. CUL Co-op Education I  
CUL 210. Gardemanger  
CUL 220. Organization/Management of Food Systems  
CUL 224. Principles of Cost Control  
CUL 227. Advanced Culinary Techniques  
CUL 228. Layout and Equipment  
CUL 230. Quantity Food Production  
CUL 231. A La Carte Kitchen  
CUL 250. Principles of Beverage Service  
CUL 260. Catering and Banquet Production Management  


   Not every course is offered each term, so please
   check the Winter 2010 class schedule for this discipline.


Academic Department Web Site
You can find information related to this discipline at the following web site:
Culinary and Hospitality Management



This website is for informational purposes only and is not to be construed as a binding offer or contract between WCC and the student. The information presented here is believed accurate, but is NOT guaranteed and is subject to change without notice.

For official information, see an Advisor.


 




Credit Courses

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