Term one (2018 Fall)
Code Course Name Credits
BAKG1150 Professional Baking Fundamentals 3
CAPL1199 Computer Applications 3
CULN1126 Basic Culinary Techniques 3
CULN1121 Introduction to Food Principles 3
CULN1130 Health and Nutrition 2
CULN1138 Practical Cooking and Garde Manger 3
MATH1035 Mathematics 2
Term two (2019 Winter)
Code Course Name Credits
BAKG1220 Modern Pastry Craft 3
COMM1101 Language and Communications 3
CULN1230 Applied Culinary Principles 3
CULN1221 Understanding Quality Ingredients 3
CULN1246 Food Composition and Plating Techniques 3
CULN1320 Culinary Cost Control 3