PCC > Academics > Areas of Study > Business & Technology > Business > Hospitality Studies & Culinary Arts > Culinary Arts > Syllabi > Index

CUA 101 Food Safety and Sanitation CUA 121 Introduction to Food Production Principles and Practices CUA 122 Introduction to Hot Foods CUA 123 Introduction to Garde Manger CUA 124 Vegetable Preparation and Breakfast Cookery CUA 131 Starches, Pastas, Casseroles, and Grain Products CUA 132 Center of the Plate: Meat CUA 133 Center of the Plate: Poultry, Fish, and Seafood. CUA 134 Application of Food Production Principles CUA 136 Bartending CUA 141 Baking: Principles and Ingredients CUA 142 Basic Yeast-Raised Products and Quick Breads CUA 143 Baking: Cakes, Pies, Pastries and Cookies CUA 144 Baking Applications CUA 151 Intermediate Baking: Artisan Breads CUA 152 Intermediate Baking: American CUA 153 Intermediate Baking: Quantity Bakeshop I CUA 154 Intermediate Baking: Quantity Bakeshop II CUA 157 Menu Planning CUA 190 Dining Room Management CUA 210 Advanced Cuisine and Garde Manager CUA 233 Advanced Line Preparation and Cookery CUA 236 Advanced Baking CUA 255 Supervision in the Hospitality Industry CUA 256 Marketing in the Hospitality Industry CUA 261 Cost Controls CUA 262 Purchasing for the Hospitality Industry CUA 263 Legal Aspects of Hospitality Management CUA 281 Internship