vegetables and starch eggs, dairy and pasta …
TRANSCRIPT
CULINARY ARTS ASSOCIATE OF SCIENCE DEGREE COURSES
HANDS-ON COURSES GENERAL EDUCATION
INTRO TO CULINARY ARTS
EGGS, DAIRY AND PASTA
VEGETABLES AND STARCH
INTRO TO CULINARY INGREDIENTS
FISH
SHELLFISH
POULTRY
MEATS - BEEF AND VEAL
MEATS - LAMB AND PORK
MEATS - VARIETY AND GAME
BREADS AND PASTRY
CAKES AND DESSERTS
WORLD DINING PRODUCTION (4 COURSES)
MARKET PRODUCTION (6 COURSES)
INTERNSHIP (2 EXPERIENCES)
FRESHMAN SEMINAR
FOUNDATIONS IN RESEARCH
ENGLISH COMPOSITION
COLLEGE MATH
INTRO TO COMPUTER APPLICATIONS
EXPLORING PSYCHOLOGY
STRATEGIES FOR SUCCESS
UNDERSTANDING WORLD CULTURES
AMERICAN COURTS & LEGAL SYSTEM
NUTRITION FOR A HEALTHY LIFE
THE LEADING SUPERVISOR *
INTRODUCTORY FRENCH
SHAPING AMERICAN CULTURES
CULTURE OF FRANCE
MAJOR SPECIFIC
INTRO TO CULINARY TECHNIQUES
SANITATION *
INTRO TO WINES
PURCHASING AND COST CONTROL*
EXPERIENTIAL LEARNING
TOUR OF FRANCE
* CERTIFICATION COURSES
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WWW.WALNUTHILLCOLLEGE.EDU** courses are subject to change