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Institute for the Culinary Arts (CHRM)
CHRM 1000
Culinary Orientation
CHRM 2110
Quantity Production
CHRM 1010
Culinary Math
CHRM 2120
Garde Manger
CHRM 1020
Sanitation
CHRM 2130
Fine Dining
CHRM 1030
Culinary Foundations 1: Skills
CHRM 2230
Baking Production
CHRM 1035
Culinary Foundations 2: Cuisines
CHRM 2250
International Breads
CHRM 1120
Soup and Sauce Basics
CHRM 2270
Chocolate, Sugar, and Decorations
CHRM 1130
Protein Fabrication
CHRM 2280
Plated Desserts
CHRM 1140
A la Carte Cookery: American Regional
CHRM 2350
Nutrition
CHRM 1210
Baking Basics
CHRM 2360
Physiology of Flavor
CHRM 1220
Pastries
CHRM 2370
Food Science (online)
CHRM 1250
Artisan Bread
CHRM 2380
Sensory Science Products
CHRM 1260
Cakes
CHRM 2390
R&D of Food Products

CHRM 1550

Customer Service

CHRM 2410
Marketing and Industry Perspectives

CHRM 1990
Skills Demonstration for Bakers

CHRM 2460
Cost Management (online)
CHRM 1999
Skills Demonstration for Culinarians
CHRM 2465
Food Service Financial Management
CHRM 2470
Hospitality Supervision (online)
 
CHRM 2475
Leadership Principles
CHRM 2480
Purchasing
CHRM 2550
Table Service
CHRM 2560
Beverage Management
CHRM 2610
Event Planning
CHRM 2650
Banquet and Service
CHRM 2900
Special Topics in Culinary Arts
CHRM 2910
Restaurant Consulting Practicum
CHRM 2920
Food and Media Studio
 

CHRM 2930

Study Abroad

CHRM 297A
Competition Training Camp
CHRM 2970
Culinary Competition
CHRM 2971-2979
Advanced Culinary Competition 1-9
CHRM 2980
Student Manager
CHRM 2981
Internship
CHRM 2982
Bakery Student Manager
CHRM 2989
Hospitality Management Intern
CHRM 2990
Portfolio Development for Bakers
CHRM 2999
Portfolio Development for Culinarians
 
 
 
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