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INTERNATIONAL CUISINE
INTRODUCTION TO GARDE MANGER
MATHEMATICAL APPLICATIONS IN CULINARY ARTS
STOCKS, SOUPS AND SAUCES
OENOLOGY AND CUISINE
PREPARATION OF FISH AND SHELLFISH
FOOD AND WINE PAIRING
PRINCIPLES FOR MENU PLANNING
FISH & SHELFISH
BASIC PRINCIPLES OF COOKING
KITCHEN FACILITIES PLANNING AND DESIGN
INTRODUCTION TO COOKING METHODS
INTRODUCTION TO FOOD HYGIENE AND SAFETY
BASIC CULINARY THEORY
PASTRY ARTS I
BAKING ARTS I
NUTRITION, FOOD SAFETY AND HYGIENE
FUNDAMENTALS OF CULINARY ARTS
INTRODUCTION TO BAKING & PASTRY
STRATEGIC MANAGEMENT
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