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Business Technologies
For students entering in
2008
CULINARY ARTS CERTIFICATE(CAC)
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| Click on Course# for Description/Schedule | Credits |
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| FIRST TERM |
| CUL | 3601 |
Cooking 1 - Skills Development | 2.0 |
| HRM | 3631 |
Food Service Sanitation | 2.0 |
| 4.0 |
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| SECOND TERM |
| CUL | 3602 |
Cooking 2 - Stock Sauces, Soup | 2.0 |
| DT | 1202 |
Nutrition for a Healthy Lifestyle | 3.0 |
| 5.0 |
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| THIRD TERM |
| CUL | 3603 |
Cooking 3 - Meat, Fish, Poultry | 2.0 |
| CUL | 3611 |
Baking for Restaurants 1 | 2.0 |
| 4.0 |
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| FOURTH TERM |
| HRM | 3632 |
Food & Beverage Cost Control 1 | 3.0 |
| XXX | 36xx |
Culinary Elective | 2.0 |
| 5.0 |
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| CULINARY ARTS CERTIFICATE | 18.0 |
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