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2017-2018 Credit Catalog > Course Descriptions > CFS - CULINARY ARTS & FOOD SERVICE > 200

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200

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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CFS - CULINARY ARTS & FOOD SERVICE