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2013-2014 Catalog > Courses > CHRM - Culinary, Hospitality, Research, and Management > 1000

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1000

CHRM 1000 CHRM Orientation
CHRM 1010 Culinary Math
CHRM 1020 SanitationONLINE
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

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