Fully-matching results 03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-… Emergency Management. CRJ 160 Business Continuity and Resilience 3 ___________. EMA 102 Disaster Mitigation 3 ___________and Preparedness. GENERAL EDUCATION REQUIREMENTS (22 CREDITS) CR SEMESTER… https://www.csn.edu/_csnmedia/documents/2015-2016-catalog-and-student-… GENERAL EDUCATION REQUIREMENTS (22 CREDITS). CR SEMESTER. MATHEMATICS 3 ___________ MATH 104B or above (except MATH 122, 123). ENGLISH COMPOSITION 3-5 ___________ ENG 100 or 101 or 107 or 113. COMMUNICATIONS 3 ___________ BUS 108; COM 101, 102, 215; 03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/ca20past… Bakery Management 3 ___________. CUL 295 Work Experience in Culinary Arts 1 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. HMD 101 03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/ca20culi… in Culinary Arts 1 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 112 Restaurant Management I 3 ___________. FAB 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. HMD 101 Introduction 03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/aas20foo… 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. FAB 210 Fundamentals of 3 ___________Food and Beverage Control. ... Learn the basic functions of a professional Kitchen. • Demonstrate a basic understanding of Jumpstart Concurrent Enrollment Program https://www.csn.edu/jumpstart CUL 130 - Garde Manger. FAB 160 - Hospitality Purchasing. FAB 167 - Food Service Nutrition. ... 3. Students learn the fundamental principles of purchasing food, beverages, supplies, equipment, and contract services. 03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-… ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts. COURSE DESCRIPTIONS CSN 2015-2016 GENERAL CATALOG &… https://www.csn.edu/_csnmedia/documents/2015-2016-catalog-and-student-… ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts. 03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-… 38. Advanced and Applied Technology. 38. Arts and Letters. 38. Business, Hospitality and Public Services.38. Course Descriptions https://www.csn.edu/_csnmedia/documents/casino-management-program/cour… ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts.
03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-… Emergency Management. CRJ 160 Business Continuity and Resilience 3 ___________. EMA 102 Disaster Mitigation 3 ___________and Preparedness.
GENERAL EDUCATION REQUIREMENTS (22 CREDITS) CR SEMESTER… https://www.csn.edu/_csnmedia/documents/2015-2016-catalog-and-student-… GENERAL EDUCATION REQUIREMENTS (22 CREDITS). CR SEMESTER. MATHEMATICS 3 ___________ MATH 104B or above (except MATH 122, 123). ENGLISH COMPOSITION 3-5 ___________ ENG 100 or 101 or 107 or 113. COMMUNICATIONS 3 ___________ BUS 108; COM 101, 102, 215;
03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/ca20past… Bakery Management 3 ___________. CUL 295 Work Experience in Culinary Arts 1 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. HMD 101
03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/ca20culi… in Culinary Arts 1 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 112 Restaurant Management I 3 ___________. FAB 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. HMD 101 Introduction
03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/aas20foo… 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. FAB 210 Fundamentals of 3 ___________Food and Beverage Control. ... Learn the basic functions of a professional Kitchen. • Demonstrate a basic understanding of
Jumpstart Concurrent Enrollment Program https://www.csn.edu/jumpstart CUL 130 - Garde Manger. FAB 160 - Hospitality Purchasing. FAB 167 - Food Service Nutrition. ... 3. Students learn the fundamental principles of purchasing food, beverages, supplies, equipment, and contract services.
03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-… ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts.
COURSE DESCRIPTIONS CSN 2015-2016 GENERAL CATALOG &… https://www.csn.edu/_csnmedia/documents/2015-2016-catalog-and-student-… ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts.
03_Front_Section.qxd https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-… 38. Advanced and Applied Technology. 38. Arts and Letters. 38. Business, Hospitality and Public Services.38.
Course Descriptions https://www.csn.edu/_csnmedia/documents/casino-management-program/cour… ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts.
