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Culinary Institutional Course Guides
The following links are for the Institutional Course Guides, which detail expected learning outcomes, outlines of topics, and methods of instruction and evaluation.
ServSafe Sanitation
Culinary Arts I
Culinary Arts II
Culinary Arts III
Culinary Arts IV
Baking and Pastry
Hospitality and Restaurant Management
Cost Control
Human Resource Management and Supervision
Nutrition
