| 10307189 |
Behavior and Emotional Challenges |
| 10307190 |
ECE: Field Experience 3 |
| 10307192 |
ECE: Practicum 2 |
| 10307194 |
ECE: Math, Science, & Social Studies |
| 10-307-195 |
ECE: Family & Community Rel |
| 10307197 |
ECE: Practicum 3 |
| 10307199 |
ECE: Advanced Practicum |
| 10307204 |
Supervision/Administration of ECE Programs |
| 10-307-210 |
ECE: Field Experience 4 |
| 10307260 |
ECE: Building a Foundation for Understanding Diversity |
| 10307261 |
ECE: Building on the Assets of Families and Cultures |
| 10307262 |
ECE: Culturally Appropriate Interactions and Guidance |
| 10307263 |
ECE: Authentic Curriculum that Connects with Children |
| 10307801 |
Honors-Early Childhood Education (2cr) |
| 10307901 |
Honors-Early Childhood Education (3cr) |
| 10314300 |
Baking Boot Camp |
| 10314365 |
Chocolate Basics |
| 10314390 |
Baking Internship |
| 10316101 |
Principles of Sanitation |
| 10316104 |
Advanced Skills Lab 1 |
| 10316106 |
Food Theory |
| 10316108 |
Culinary Baking Fundamentals |
| 10316111 |
Professional Cooking 1 |
| 10316115 |
Culinary Baking Lab |
| 10316118 |
Meat Cutting |
| 10316121 |
Professional Cooking 2 |
| 10316129 |
Professional Cooking 3 |
| 10316130 |
Advanced Skills Lab 2 |
| 10316132 |
Waitstaff Training |
| 10316133 |
Garde Manger/Decorative Foods |
| 10316134 |
Cost Control |
| 10316135 |
Dining Room Operations |
| 10316139 |
Catering |
| 10316140 |
Menu Planning |
| 10316152 |
Nutrition |
| 10316158 |
Food Purchasing Analysis |
| 10316160 |
Pasture to Plate |
| 10316161 |
Protein 1 |
| 10316162 |
Slaughtering |
| 10316163 |
Protein 2 |
| 10316164 |
Retail Butcher Shop Operations and Sales |
| 10316166 |
Mobile Harvest |
| 10316167 |
Charcuterie: Value-Added Products |
| 10316168 |
Retail Butcher Sales |
| 10316178 |
Americana Cuisine |
| 10316189 |
Breakfast Cookery |
| 10316190 |
Baking Theory |
| 10316194 |
Culinary Internship |
| 10316195 |
Hazard Analysis Critical Control Point (HACCP) for Business |
| 10316801 |
Honors-Culinary Arts (2cr) |
