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2017-2018 Credit Catalog > Course Descriptions > CFS - CULINARY ARTS & FOOD SERVICE

2017-2018 Credit Catalog

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CFS - CULINARY ARTS & FOOD SERVICE

CFS101 Basic Culinary Techniques
CFS102 Meat/Poultry/Fish Fabrication & Production
CFS104 Introduction to Breads, Pastries, and Desserts
CFS105 Food Handler Safety Practices
CFS106 Baking Production and Merchandizing of Bakery Products
CFS108 Table Service
CFS110 Introduction to Garde Manger
CFS114 Food Safety and Sanitation
CFS116 Banquet and Function Management
CFS118 Stocks, Soups, & Sauces
CFS134 Wine in the Food Industry
CFS202 Danish, Croissant, Choux, and Puff Pastry
CFS204 Classical Baking
CFS206 A La Carte Restaurant Operations
CFS212 American Regional Cuisine
CFS214 Buffet & Specialty Food Preparation
CFS216 International Cuisine
CFS228 Food & Beverage Cost Control
CFS234 Culinary Arts Workplace Seminar

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Contents

President's Welcome
Guided Pathways
Programs of Study
Course Descriptions
Elective Course Options
Institutional Policies
Academic Information and Policies
Admissions and Enrollment
Financial and Scholarship Information
Academic and Student Success Services
Faculty and Staff

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