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Technical Certificate Course Requirements
Hospitality/Culinary Arts
Program Courses
HCA104
Culinary Techniques & Theory
3
HCA106
Introduction to Baking & Pastries
3
HCA107
Sustainability & Environment Issues
1
HCA109
Introduction to Garde Manger
3
HCA110
Restaurant Management & Leadership
3
HCA128
Food Sanitation
1
HCA131
Baking Theory, Pastry and Confections
3
HCA132
Intermediate Culinary Techniques and Theory
3
HCA133
Catering and Banquet Production
3
HCA134
Advanced Garde Manger
3
HCA135
Hospitality Accounting, Purchasing & Cost Control
3
HCA216
Culinary Nutrition
3
HHS268
F/A Heartsaver CPR
2
PDV001
First Year Experience
0
Total Technical Education Credits
34
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