Level |
Credits (SH) |
Subject |
Lower-Division Baccalaureate |
3 |
Culinary Nutrition |
Lower-Division Baccalaureate |
3 |
Meat Cookery |
Lower-Division Baccalaureate |
3 |
Soups, Stocks, and Sauces |
Lower-Division Baccalaureate |
3 |
Food Safety |
Lower-Division Baccalaureate |
3 |
Kitchen Fundamentals |
This course is recommended for a total of 15 semester hours at the lower-division baccalaureate/associate degree category.