CUL 240 Culinary Skills II This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication,…

CUL 250 Classical Cuisine This course is designed to reinforce the classical kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes, and classical banquets. Upon completion, students…

CUL 260 Baking II This course is designed to further students; knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and…

CUL 280 Pastry & Confections This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan, and custom silicon molding. Emphasis is placed on showpieces,…

DBA 110 Database Concepts This course introduces database design and creation using a DBMS product. Emphasis is placed on data dictionaries, normalization, data integrity, data modeling, and creation of simple…

DBA 120 Database Programming This course is designed to develop SQL programming proficiency. Emphasis is placed on data definition, data manipulation, and data control statements as well as on report…

DFT 154 Intro Solid Modeling This course is an introduction to basic three-dimensional solid modeling and design software. Topics include basic design, creation, editing, rendering and analysis of solid models,…

DRA 111* Theatre Appreciation This course provides a study of the art, craft, and business of the theatre. Emphasis is placed on the audience’s appreciation of the work of the…

DRA 112** Literature of the Theatre This course provides a survey of dramatic works from the classical Greek through the present. Emphasis is placed on the language of drama, critical…

DRA 118*** Script Analysis This course provides a foundational study of the structure of plays for the theatre. Emphasis is placed on the study of plays from the earliest forms…