Course #
CRJ 258
Course Title
Criminal Procedure
Subject
Credits
3
Courses
Course #
CRJ 259
Course Title
Introduction to Criminalistics
Subject
Credits
3
Course #
CSS 101
Course Title
College Success Seminar
Subject
Credits
1
Course #
CSS 103
Course Title
Career Exploration and Development Seminar
Subject
Credits
1
Course #
CSS 104
Course Title
Job Preparation: Your Credentials
Subject
Credits
1
Course #
CSS 105
Course Title
Technology Tools for College Success
Subject
Credits
3
Course #
CSS 110
Course Title
Research Across the Academic Disciplines
Subject
Credits
3
Course #
CUL 100
Course Title
Introduction to the College/Culinary Experience
Subject
Credits
1
Course #
CUL 102
Course Title
Culinary Art
Subject
Credits
1
Course #
CUL 103
Course Title
Culinary Photography
Subject
Credits
1
Course #
CUL 104
Course Title
Culinary Ice Carving
Subject
Credits
1
Course #
CUL 111
Course Title
Fundamental Culinary Skills and Techniques
Subject
Credits
4
Course #
CUL 112
Course Title
Garde Manger and Banquets
Subject
Credits
4
Course #
CUL 113
Course Title
Baking and Pastry Fundamentals
Subject
Credits
2
Course #
CUL 114
Course Title
Dining Room Management
Subject
Credits
3
Course #
CUL 115
Course Title
Culinary Arts and Sustainability
Subject
Credits
3
Course #
CUL 121
Course Title
Dining Room Functions I
Subject
Credits
2
Course #
CUL 122
Course Title
Dining Room Functions II
Subject
Credits
2
Course #
CUL 123
Course Title
Wine and Bar Management
Subject
Credits
2
Course #
CUL 140
Course Title
Food Safety Management
Subject
Credits
2
Course #
CUL 151
Course Title
Essentials of Baking and Pastry
Subject
Credits
3
Course #
CUL 152
Course Title
Essentials of Baking II
Subject
Credits
4
Course #
CUL 153
Course Title
Baking Technologies
Subject
Credits
3
Course #
CUL 154
Course Title
Introduction to Showpieces and Displays
Subject
Credits
3
Course #
CUL 155
Course Title
Cooking Skills for Bakers
Subject
Credits
2
Course #
CUL 156
Course Title
Artisan Bread
Subject
Credits
3
Course #
CUL 157
Course Title
French Pastries
Subject
Credits
3
Course #
CUL 160
Course Title
Introduction to Hospitality Food Services
Subject
Credits
3
Course #
CUL 211
Course Title
Advanced Culinary Techniques I
Subject
Credits
6
Course #
CUL 212
Course Title
Advanced Culinary Techniques II
Subject
Credits
6
Course #
CUL 216
Course Title
Cuilnary Capstone Experience
Subject
Credits
3
Course #
CUL 221
Course Title
Advanced Tableside Service
Subject
Credits
3
Course #
CUL 240
Course Title
Purchasing, Menu Planning and Cost Control
Subject
Credits
3
Course #
CUL 241
Course Title
Foodservice Operations
Subject
Credits
2
Course #
CUL 245
Course Title
Modern Cooking Techniques
Subject
Credits
3
Course #
CUL 248
Course Title
Restaurant a la carte Cooking
Subject
Credits
3
Course #
CUL 251
Course Title
Advanced Pastry Arts
Subject
Credits
4
Course #
CUL 252
Course Title
Advanced Pastry Arts II
Subject
Credits
6
Course #
CUL 253
Course Title
The Art of the Cake
Subject
Credits
3
Course #
CUL 254
Course Title
Contemporary Plated Desserts
Subject
Credits
3
Course #
CUL 255
Course Title
Chocolate, Pastillage, and Mignardises
Subject
Credits
3
Course #
CUL 256
Course Title
The Capstone Experience for Bakers
Subject
Credits
3
Course #
CUL 261
Course Title
Classical Cuisine
Subject
Credits
3
Course #
CUL 262
Course Title
International Cuisine
Subject
Credits
3
Course #
CVC 101
Course Title
Elementary Cape Verdean Creole I
Subject
Credits
3
Course #
CVC 102
Course Title
Elementary Cape Verdean II
Subject
Credits
3
Course #
DHG 111
Course Title
Dental Anatomy, Oral Histology, and Embryology
Subject
Credits
3
Course #
DHG 113
Course Title
Orientation to Clinical Dental Hygiene
Subject
Credits
5
Course #
DHG 119
Course Title
Head and Neck Anatomy
Subject
Credits
2
Course #
DHG 120
Course Title
Dental Hygiene Theory II
Subject
Credits
2