South Central College (Source ID 005537)2009–2010 CatalogCulinary Arts (QFPR) |
At the University of Minnesota Duluth |
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| Course # | Description | Credits | Equivalent Course | Fulfills requirements for> | ||
| Liberal Education Category ** |
Cultural Diversity ** |
International Perspective ** |
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| 1840 | Basic Cooking Principles | 3 | No Transfer | |||
| 1841 | Basic Meat, Poultry, Fish/Shellfish Identification & Processing | 4 | No Transfer | |||
| 1842 | Stocks, Sauces and Soups | 3 | No Transfer | |||
| 1846 | Introduction to Breakfast and Pantry | 3 | No Transfer | |||
| 1850 | Basic Baking | 4 | No Transfer | |||
| 1880 | Quality Assurance | 2 | No Transfer | |||
| 1890 | Quality Food Production | 3 | 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