Curriculum

2008-2009

Course Number	Course Title	Credits
Core Courses
316-100	Food Principles 1	3
316-147	Sanitation and Safety	2
316-183	Food Production for Vegetables and Potatoes	2
316-184	Food Production for Pastas, Grains and Breakfast Cookery	2
316-185	Food Production for Stocks and Soups	2
316-186	Food Production for Sauces and Specialty Soups	2
316-187	Food Production for Cold Food - Salads	2
316-188	Food Production for Cold Food - Sandwiches, Desserts, Salads and Dressings	2
316-189	Food Production for Meat, Fish and Poultry	2
316-190	Food Production for Hot Sandwiches, Deli, and Short-Order Cookery	2
Total:		21