| Course | SUBJ | CRSE | Course Outline |
|---|---|---|---|
| ESL INT/ADV CONVERSATION | ESLA | 451 |
 ESLA 451.pdf |
| ESL BEGINNING PRONUNCIATION | ESLA | 452 |
ESLA 452.pdf |
| ESL INT/ADV PRONUNCIATION | ESLA | 453 |
ESLA 453.pdf |
| ESL BEGINNING GRAMMAR | ESLA | 454 |
ESLA 454.pdf |
| ESL INT/ADV GRAMMAR | ESLA | 455 |
ESLA 455.pdf |
| ESL BEGINNING READING | ESLA | 456 |
ESLA 456.pdf |
| ESL INT/ADV READING | ESLA | 457 |
ESLA 457.pdf |
| VESL FOR APPRENTICES | ESLA | 600 |
ESLA 600.pdf |
| Course | SUBJ | CRSE | Course Outline |
|---|---|---|---|
| INTRO TO HOSPITALITY CAREERS | FDNT | 501 |
FDNT 501.pdf |
| NUTRITION ESSENTIALS | FDNT | 618 |
FDNT 618.pdf |
| MEAL PLANNING ESSENTIALS | FDNT | 619 |
FDNT 619_110420.pdf |
| ETHNIC/REGIONAL FOODS | FDNT | 620 |
FDNT 620.pdf |
| PASTRIES AND DESSERTS | FDNT | 625 |
FDNT 625.pdf |
| CATERING | FDNT | 630 |
FDNT 630.pdf |
| BAKING & PASTRY ESSENTIALS | FDNT | 661 |
FDNT 661.pdf |
| BAKING AND ARTISANAL BREADS | FDNT | 662 |
FDNT 662.pdf |
| ADVANCED PASTRIES AND CAKES | FDNT | 663 |
FDNT 663.pdf |
| CHOCOLATE & SUGAR FUNDAMENTALS | FDNT | 664 |
FDNT 664.pdf |
| CULINARY ARTS I | FDNT | 671 |
FDNT 671.pdf |
| CULINARY ARTS II | FDNT | 672 |
FDNT 672.pdf |
| CULINARY ARTS III | FDNT | 673 |
FDNT 673.pdf |
| CULINARY ARTS IV | FDNT | 674 |
FDNT 674.pdf |
| CULINARY ARTS V | FDNT | 675 |
FDNT 675.pdf |
| CULINARY ARTS VI | FDNT | 676 |
FDNT 676.pdf |
| CULINARY ARTS AND SCIENCES I | FDNT | 681 |
FDNT 681_050620.pdf |