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14 Matches Found
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CUL 111 (4)
INTRODUCTION TO CULINARY
Non Transferable   HA 243   Non Transferable  
CUL 112 (4)
TECHNIQUES OF HEALTHY COOKING
Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 113 (4)
SAUCIER: THE ART OF STOCKS, SOUPS AND SAUCES
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 114 (4)
BAKING AND PASTRY
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 115 (3)
SERVSAFE/HACCP: SANITATION & SAFETY MANAGEMENT
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 116 (3)
HUMAN RESOURCE MANAGEMENT IN THE HOSPITALITY INDUSTRY
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 117 (3)
PURCHASING AND RECEIVING IN THE HOSPITALITY INDUSTRY
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 118 (3)
MARKETING IN THE HOSPITALITY INDUSTRY
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 211 (3)
FOOD AND BEVERAGE COST CONTROL
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 212 (4)
AMERICAN REGIONAL CUISINE
Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 213 (4)
INTERNATIONAL CUISINE
Non Transferable   HA Departmental Elective   NSC 255; Tier 2 Indv & Societies (IND2)  
CUL 214 (3)
HOSPITALITY AND CULINARY LAW
TDM Dept Elective   HA Departmental Elective   Non Transferable  
CUL 215 (4)
ARTISAN BREADS
Non Transferable   HA Departmental Elective   Non Transferable  
CUL 216 (4)
ADVANCED BAKING AND PASTRY
Non Transferable   HA Departmental Elective   Non Transferable  

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