- CACM 101 Sanitation, Safety and Equipment
- CACM 105 Fundamentals of Food Production Theory
- CACM 110 Fundamentals of Cooking & Service
- CACM 115 Principles of Commercial Cooking
- CACM 120 Menu Analysis & Event Catering
- CACM 130 Quantity Food Preparation-Theory
- CACM 131 Quantity Food Preparation Laboratory
- CACM 140 Food and Beverage Purchasing and Control
- CACM 201 Gourmet Food Preparation Laboratory
- CACM 205 Garde Manger Cold Food Production
- CACM 210 Basic Baking and Pastry
- CACM 211 Advanced Baking and Pastry
- CACM 270 Work Experience
- CACM 291 Culinary Practicum
- CACM 291A Culinary Practicum Small Events
- CACM 291B Culinary Practicum for Formal Events
- CACM 291C Culinary Practicum for Informal Events
