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https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/aa20culi…

3 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 112 Restaurant Management I 3 ___________. FAB 160 Hospitality Purchasing 3 ___________. HMD 101 Introduction to 3 ___________the Hospitality Industry. ... Demonstrate a basic

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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

03_Front_Section.qxd

https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/aas20pas…

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

03_Front_Section.qxd

https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/aas20cul…

I 3 ___________. FAB 160 Hospitality Purchasing 3 ___________. FAB 167 Food Service Nutrition 2 ___________. FAB 210 Fundamentals of 3 ___________Food and Beverage Control.

03_Front_Section.qxd

https://www.csn.edu/_csnmedia/documents/2013-2014-degree-list/ca20food…

SPECIAL PROGRAM REQUIREMENTS (29 Credits):. CR SEMESTER. CUL 110 Basic Cookery 4 ___________. FAB 102 Food Service Sanitation II 2 ___________. FAB 112 Restaurant Management I 3 ___________. FAB 160 Hospitality Purchasing 3 ___________. FAB

03_Front_Section.qxd

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with examinations and minor office surgery.Administrative duties include scheduling and receiving patients; obtaining patient data; establishing and maintaining confidential medicalrecords; handling telephone calls, preparing correspondence and

03_Front_Section.qxd

https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-…

COMPREHENSIVE DEGREE REQUIREMENTS. 42 CSN 2014-2015 GENERAL CATALOG & STUDENT HANDBOOK. COMPREH. ENSIVE. DEG. REE. REQ. UIREM. ENTS. GENERAL INFORMATION. Which Catalog?The College of Southern Nevada publishes an annual cat-. alog, which begins fall

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https://www.csn.edu/_csnmedia/documents/2014-2015-catalog-and-student-…

COURSE DESCRIPT IONSCOURSE. DESC. RIPTIONS. 210 CSN 2014-2015 GENERAL CATALOG & STUDENT HANDBOOK. COURSE DESCRIPTIONS. The following course descriptions are intended to brieflydescribe the nature of each of the courses. For more com-plete information

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