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2013-2014 Catalog » Courses » CHRM - Culinary, Hospitality, Research, and Management

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CHRM - Culinary, Hospitality, Research, and Management

CHRM 1000 CHRM Orientation
CHRM 1010 Culinary Math
CHRM 1020 Sanitation
CHRM 1030 Culinary Foundations 1: Skills
CHRM 1035 Culinary Foundations 2: Cuisines
CHRM 1060 Spanish for Culinary Professionals
CHRM 1120 Soup and Sauce Basics
CHRM 1130 Protein Fabrication
CHRM 1140 A la Carte Cookery: American Regional
CHRM 1210 Baking Basics
CHRM 1220 Pastries
CHRM 1250 Artisan Bread
CHRM 1260 Cakes
CHRM 1550 Customer Service
CHRM 1990 Skills Demonstration for Bakers
CHRM 1999 Skills Demonstration for Culinarians
CHRM 297A Competition Training Camp
CHRM 2110 Quantity Production
CHRM 2120 Garde Manger
CHRM 2130 Fine Dining
CHRM 2230 Baking Production
CHRM 2250 International Breads
CHRM 2270 Chocolate, Sugar, and Decorations
CHRM 2280 Plated Desserts
CHRM 2350 Nutrition
CHRM 2360 Physiology of Flavor
CHRM 2370 Food Science
CHRM 2380 Sensory Science Products
CHRM 2390 Research and Development of Food Products
CHRM 2410 Marketing and Industry Perspectives
CHRM 2460 Cost Management
CHRM 2465 Food Service Financial Management
CHRM 2470 Hospitality Supervision
CHRM 2475 Leadership Principles
CHRM 2480 Purchasing
CHRM 2550 Table Service
CHRM 2560 Beverage Management
CHRM 2610 Event Planning
CHRM 2650 Banquet Service
CHRM 2900 Special Topics in Culinary Arts
CHRM 2910 Restaurant Consulting Practicum
CHRM 2920 Food and Media Studio
CHRM 2930 Study Abroad
CHRM 2970 Culinary Competition
CHRM 2971 Advanced Culinary Competition 1
CHRM 2972 Advanced Culinary Competition 2
CHRM 2973 Advanced Culinary Competition 3
CHRM 2974 Advanced Culinary Competition 4
CHRM 2975 Advanced Culinary Competition 5
CHRM 2976 Advanced Culinary Competition 6
CHRM 2977 Advanced Culinary Competition 7
CHRM 2978 Advanced Culinary Competition 8
CHRM 2979 Advanced Culinary Competition 9
CHRM 2980 Student Manager
CHRM 2981 Internship
CHRM 2982 Bakery Student Manager
CHRM 2989 Hospitality Management Intern
CHRM 2990 Portfolio Development for Bakers
CHRM 2999 Portfolio Development for Culinarians

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