CTS 237 Google Project Management II This course introduces students to the advanced concepts, tools, templates, and artifacts used to manage projects from initiation to completion using Google resources through…

CUL 110 Sanitation & Safety This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and…

CUL 112 Nutrition for Foodservice This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of…

CUL 120 Purchasing This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and…

Course Description This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students…

CUL 135 Food & Beverage Service This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics…

CUL 140 Culinary Skills I This course introduces the fundamental concepts, skills, and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements,…

CUL 160 Baking I This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue,…

CUL 170 Garde Manger I This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food…

CUL 230 Global Cuisines This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients…