MCCC ~ Course Outlines of Instruction

Culinary Skills & Management Courses - Outline of Instruction

click on course title for outline, they are in pdf format

CSM Food Preparation I	Advanced Food Preparation I
CSM 101A - Introduction to Culinary Arts	CSM 201A - Introduction to Hospitality Industry
CSM 101B - Basic Restaurant Production	CSM 201B - Dining Room Procedures
CSM 101C - Baking I	CSM 201C - Menu Planning I
CSM 101D - Soups, Stocks, & Sauce Production	CSM 201D - Purchasing and Receiving
CSM 111 - Food Sanitation	CSM 201E - a la Carter Food Preparation
CSM 114 Nutrition	CSM 207 Restaurant Management & Supervision
CSM Food Preparation II	Advanced Food Preparation II
CSM 116A - Introduction to Buffet Preparation	CSM 216A - Garde Manger
CSM 116B - Beginning Pastries	CSM 216B - Menu Planning II
CSM 116C - Baking II	CSM 216D - Advanced Buffet Preparation
CSM 116 D - Institutional Food Preparation	CSM 216E Contemporary Food Design and Architecture
CSM 119 - Bar Management

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