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Welcome from the President
About Kalamazoo Valley
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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
CUL 100
CUL 106
CUL 110
CUL 120
CUL 125
CUL 130
CUL 170
200
DHY - Dental Hygiene
ECO - Economics
EDMT - Engineering Design Mfg Tech
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
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
TRS - Transitional Studies
WELD - Welding
WPE - Wellness & Physical Education
Academic Information and Policies
Student Services
Student Handbook
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2019-2020 Catalog [Archived]
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Course Descriptions
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CUL - Culinary
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E8410B24-5215-4AE5-8F4F-29822568684B
100
CUL 100
Food Safety Essentials
CUL 106
The Science of Food
CUL 110
Culinary Foundations
CUL 120
Culinary Foundations I
CUL 125
Culinary Foundations II
CUL 130
Purchasing Practices
CUL 170
Food Preservation