Culinary Arts
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Start StudyingIntroduction to Hospitality Industry
Pastry and Bakery Arts 1
Culinary Arts Basic Cooking Techniques 1
Kitchen Organization
Food Knowledge 1
Food Hygiene, Sanitation, and Occupational Safety
Social Aspects of Tourism
Basic Language 1 (e.g., French)
Human Nutrition for the Hospitality Industry
Business Communication
Menu Planning and Costing
Human Relations
Hotel and Tourism Law
Introduction to Financial and Cost Accounting
Introduction to Entrepreneurship
Environmental Studies
Internal Attachment and Practical Project
Industrial Attachment and Report
Culinary Arts International Cuisine
Food and Beverage Cost Control
Buffet and Banqueting Cuisine
Advanced Pastry and Bakery Arts
Food Media and Presentation
Specialized Cooking Techniques