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CUL 141 (4)
Basic Food Selection, Preparation and_Garde Manger
NTR 142 (3) & NTR Dept Elective (1)   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 143 (1.5)
ServSafe and Sanitation
Elective Credit   HA Departmental Elective   NSC Departmental Elective  
CUL 144 (1.5)
Menu Planning
Elective Credit   HA Departmental Elective   NSC Departmental Elective  
CUL 146 (4)
Production kitchen 1
Non Transferable   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 147 (4)
Production Kitchen 2
Non Transferable   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 246 (4)
Production Kitchen 3 (american Regional_Cuisine)
Non Transferable   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 248 (4)
Production Kitchen 4 (international_Cuisine)
Non Transferable   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 251 (4)
Catering- Planning, Production and_Dining Rm
Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 253 (3)
Food Costing, Purchasing and Inventory_Control
Non Transferable   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 259 (4)
Culinary Arts Field Experience
Non Transferable   HA Departmental Elective   BASV Dept Elective, Credit given in Bachelor of Applied Sci only.  
CUL 260 (3)
Healthy Cooking
Non Transferable   Spring 2018 and beyond: HA Departmental Elective   NSC Departmental Elective  

Shared Unique Number (SUN) Course
  Eligible for High School Dual Enrollment
AZ General Education Curriculum (AGEC)   Credit by examination available