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2018-2019 Credit Catalog > Course Descriptions > CFS - CULINARY ARTS & FOOD SERVICE

2018-2019 Credit Catalog

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CFS - CULINARY ARTS & FOOD SERVICE

CFS103 Cooking Techniques 1
CFS105 Food Handler Safety Practices
CFS107 Introduction to Bakeshop
CFS108 Table Service
CFS109 Principles of Baking
CFS111 Cooking Techniques 2
CFS114 Food Safety and Sanitation
CFS116 Banquet and Function Management
CFS134 Wine in the Food Industry
CFS201 Pastry Techniques
CFS205 Restaurant Operations
CFS207 Banquet and Event Operation
CFS209 Artisan Bread Production
CFS211 Bakery Production and Operations
CFS213 Contemporary Cakes and Decorations
CFS228 Food & Beverage Cost Control

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Contents

President's Welcome
NSCC Locations
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Course Descriptions
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