Coordinating Deans:

Faculty:

Explore our Programs and Courses

Programs

• Culinary Arts, A.S. (670.2)
• Culinary Basics, Certificate (671)
• Foodservice Management, Certificate (407.2)
• Foodservice, Lodging & Recreation Management, A.S. (405.2)
• Lodging & Recreation Management, Certificate (406.2)
• Tourism Management, A.S. (423.3)

Courses

• CLR 100 - Introduction to Foodservice
• CLR 102 - Food and Beverage Service
• CLR 105 - Supervision and Training
• CLR 110 - Foodservice Sanitation and Safety
• CLR 117 - Fundamentals of Culinary Skills
• CLR 118 - Meat & Seafood Fabrication & Cooking
• CLR 119 - Elements of Nutrition
• CLR 201 - Baking
• CLR 202 - Basic Garde Manger Techniques
• CLR 203 - Adv Garde Manger & Charcuterie Techniques
• CLR 205 - Purchasing Procedures
• CLR 210 - Pastry Techniques
• CLR 211 - Menu Design
• CLR 220 - American Regional Cuisine
• CLR 228 - International Cuisine
• CLR 229 - Culinary Retail Kitchen
• CLR 230 - Culinary Externship

• FLR 101 - Intro Foodservice, Lodging and Rec Mgmt
• FLR 102 - Foodservice 1
• FLR 103 - Housekeeping & Maint Operations
• FLR 105 - Human Resources/Ethical Pract
• FLR 106 - Introduction to Casino Gaming
• FLR 108 - Food Safety and Sanitation
• FLR 109 - Foodservice Management
• FLR 110 - Hospitality Control Systems
• FLR 120 - Hospitality Law
• FLR 155 - Hospitality Seminar 1
• FLR 201 - Front Office Operations
• FLR 203 - Hospitality Sales and Marketing
• FLR 225 - Quantity Food Production
• FLR 255 - Hospitality Seminar 2

• TRV 101 - Introduction to Travel & Tourism
• TRV 102 - Cruises & Tours Marketing & Sales
• TRV 103 - Destntns Geog 1: US, Canada, Mexico
• TRV 104 - Dest Geog 2:S.AM,C.AM,Carib,Asia,S.Pac
• TRV 224 - Events, Meetings & Convention Services
• TRV 403 - Cooperative Education