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Course Descriptions

ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts.

Food and Beverage Management, CA

This Food and Beverage program prepares students to begin a career or further their career in the food service industry. The program, consisting of food and beverage management courses and culinary courses, is designed to provide students with the necessary knowledge and skills to be successful in their food service careers.

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CSN AAS Food and Beverage Management Map

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Arts 3 ___________. CUL 280B Principles of Quantity Baking 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

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Emergency Management. CRJ 160 Business Continuity and Resilience 3 ___________. EMA 102 Disaster Mitigation 3 ___________and Preparedness.

Culinary Arts, AAS

This degree is a quality, professional program for students wishing to enter and/or advance in the field of culinary arts. Students are taught to master the fundamentals of cooking with emphasis on hands-on preparation of various cuisines including basic cookery. aromatics, international and French cooking. Students who successfully complete this degree are eligible to apply and receive Certified Culinarian status from the American Culinary Federation.

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ART 160 Art Appreciation 3 (3,0,0,0). An introduction to the visual arts.

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LITERATURE: 3 ___________ENG 223 or above. FINE ARTS: 3 ___________ART 160. ... 3 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 112 Restaurant Management I 3 ___________. FAB 160 Hospitality Purchasing 3 ___________. HMD 101

CSN Jumpstart Courses Approved for Concurrent Enrollment…

FAB 160 – Hospitality Purchasing (3 credits) Bachelor’s degree. Direct food service management experience or culinary nutrition experience. ... FAB 160 – Hospitality Purchasing (3 credits). FAB 167 – Food Service Nutrition (2 credits).

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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