2021-2022 Course Catalog > Course Descriptions > CARTS-HospitalityCulinary Arts > 200

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200

CARTS 201 Menu Development
CARTS 202 Protein Identification/Utilization
CARTS 203 Nutrition
CARTS 204 Pastries and Plated Deserts
CARTS 211 Student Practical
CARTS 213 Wines/Spirits
CARTS 250 Catering/Banquets
CARTS 252 Regional Cuisines of North America
CARTS 253 Sustainability/Organic Foods
CARTS 254 Modern Bread Techniques
CARTS 255 Culinary Trends
CARTS 256 Intro to Management
CARTS 257 Culinary Flavor Profiles
CARTS 258 Garde Manger II
CARTS 291 Practical Applications
CARTS 292 Independent Project I
CARTS 293 Independent Project II
CARTS 294 Independent Project III
CARTS 296 Work-Based Learning Experience