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2020-2021 Credit Catalog > Course Descriptions > CFS - CULINARY ARTS & FOOD SERVICE

2020-2021 Credit Catalog

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CFS - CULINARY ARTS & FOOD SERVICE

CFS103 Cooking Techniques 1
CFS105 Food Handler Safety Practices
CFS107 Introduction to Bakeshop
CFS109 Principles of Baking
CFS111 Cooking Techniques 2
CFS114 Food Safety and Sanitation
CFS201 Pastry Techniques
CFS209 Artisan Bread Production
CFS211 Bakery Production and Operations
CFS213 Contemporary Cakes and Decorations
CFS228 Food & Beverage Cost Control
CFS231 Restaurant Operations: Front of House
CFS232 Restaurant Operations: Back of House
CFS233 Banquet Operations: Front of House
CFS235 Banquet Operations: Back of House

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NSCC Locations
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Guided Pathways
Programs of Study
Course Descriptions
Elective Course Options
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Academic Information and Policies
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Financial and Scholarship Information
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Student Handbook
Suicide and Medical Re-Entry Protocol
Faculty and Staff

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