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Contents
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Welcome from the President
About Kalamazoo Valley
Academic Calendar
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Degrees and Requirements
Programs of Study by Pathway
Programs of Study A-Z
Course Descriptions
ACC - Accounting
AGF - Agrifood
ANM - Art & New Media
ART - Art
AUTO - Automotive Technology
BIO - Biology
BREW - Brewing
BUS - Business
CHM - Chemistry
CIS - Computer Information Systems
CNST - Construction
COM - Communication
CUL - Culinary
100
200
CUL 200
CUL 210
CUL 211
CUL 212
CUL 213
CUL 214
CUL 215
CUL 220
CUL 221
CUL 222
CUL 223
CUL 230
CUL 240
CUL 250
CUL 260
CUL 265
CUL 275
DHY - Dental Hygiene
ECO - Economics
EDMT - Engineering Design Mfg Tech
EDU - Education & Student Development
ELT - Electrical Technology
EMT - Emergency Medical Technology
ENG - English
FIRE - Fire Science
FRL - Foreign Language
GEO - Geology/Geography
HCR - Health Careers
HRY - History
HUM - Humanities
HVAC - Heating, Ventilation, Air Cond
LEN - Law Enforcement
LPN - Practical Nursing
MATH - Mathematics
MAT - Medical Assistant Technology
MUS - Music
NURS - Nursing
PHI - Philosophy
PHY - Physics
PSI - Political Science
PSY - Psychology
RCP - Respiratory Care Practitioner
SOC - Sociology
WELD - Welding
WPE - Wellness & Physical Education
Academic Information and Policies
Student Services
Student Handbook
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2022-2023 Catalog [Archived]
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Course Descriptions
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CUL - Culinary
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3418F46F-7537-413D-94A7-41D3F55FC412
200
CUL 200
Menus for Diet & Health
CUL 210
Baking & Dessert Fundamentals
CUL 211
Advanced Pastry Shop
CUL 212
Breads & Rolls
CUL 213
Cake Baking & Production
CUL 214
Pies, Teacakes & Cookies
CUL 215
Quantity Bakery Operations
CUL 220
Fast Casual Cafe Production
CUL 221
Batch Cookery
CUL 222
Restaurant Production
CUL 223
Food Service Management
CUL 230
Fast Casual Cafe & Event Ops
CUL 240
Restaurant Dinner Production
CUL 250
Restaurant Service & Mgmt
CUL 260
Medical Nutrition Therapy
CUL 265
Dietary Manager Internship
CUL 275
Culinary Internship