Coordinating Dean: Dr. Brenda Trettel, btrettel@ccac.edu

Faculty:

Explore our Programs and Courses

Programs

• Culinary Arts, A.S. (670.2)
• Culinary Basics, Certificate (671)
• Hospitality Operations Management, A.S. (676)
• Hospitality Operations Management, Certificate (677)
• 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 and Seafood Fabrication and Cooking
• CLR 119 - Elements of Nutrition
• CLR 201 - Baking
• CLR 202 - Basic Garde Manger Techniques
• CLR 203 - Advanced Garde Manger and 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
• CLR 231 - Advanced Local and Seasonal Dish Preparation, Experimental

• HOM 101 - Introduction to Foodservice, Lodging and Recreation Management
• HOM 103 - Housekeeping and Maintenance Operations
• HOM 105 - Human Resources and Ethical Practices
• HOM 106 - Introduction to Casino Gaming
• HOM 109 - Foodservice Management
• HOM 120 - Hospitality Law
• HOM 130 - Hospitality Event Planning
• HOM 155 - Hospitality Seminar 1
• HOM 201 - Front Office Operations
• HOM 203 - Hospitality Sales and Marketing
• HOM 255 - Hospitality Seminar 2

• TRV 101 - Introduction to Travel & Tourism
• TRV 102 - Cruises & Tours Marketing & Sales
• TRV 103 - Destinations 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