Hibbing Community College (Source ID 002355)

2006–2008 Catalog

Culinary Arts (CAMT)

At the University of Minnesota Duluth
Course # Description Credits Equivalent Course Fulfills requirements for
Liberal Education Category
**		 Cultural Diversity
**		 International Perspective
**
1600 Introduction to Food Service 6 No Transfer      
1601 Breakfast and Pantry Preparation 3 No Transfer      
1602 Basic Food Production Principles 6 No Transfer      
1603 Institutional Food Production 1 4 No Transfer      
1604 Quality Assurance 1 No Transfer      
1605 Institutional Food Production 2 5 No Transfer      
1606 Culinary Math 1 No Transfer      
2400 Food Service Procurement and Cost Control 3 No Transfer      
2410 Hotel and Restaurant Food Production 1 4 No Transfer      
2415 Introduction to Baking 2 No Transfer      
2420 Hotel and Restaurant Food Production 2 5 No Transfer      
2430 Advanced Culinary Skills 1 6 No Transfer      
2440 Advanced Culinary Skills 2 6 No Transfer      
2450 Specialty Foods Preparation 5 No Transfer      
2460 Culinary Nutrition 1 No Transfer      
2470 Restaurant Management 2 No Transfer      
2480 Buffet/Catering 2 No Transfer      
2490 Food Service Administration 2 No Transfer      

Transfer manuals are intended to be guidelines for faculty, staff, and students to determine UMD course equivalents and are subject to change; consult department for further information. For degree requirements, see the University of Minnesota Duluth Catalog.

# While a course may not apply to a particular UMD major, minor, or liberal education requirement, all credits earned within the University of Minnesota system count toward the total number of credits required to earn a degree at UMD. Consult department; a course syllabus will be required.

* Consult department; may require course syllabus.
** Liberal Education/Cultural Diversity/International Perspective

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Last modified on: Friday, 21-Nov-2008 16:42:53 CST