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7 Courses

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5-1:20241

Culinary Arts CA20241

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Teacher: Christian BiesbrouckTeacher: Gerhard Gendrano

HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5-1:20241

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5-1:20241

Culinary Arts CA20241

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Teacher: Christian BiesbrouckTeacher: Gerhard Gendrano

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5-1:20241

HOS04010RU Cultural Awareness and Workplace Communication:5-1:20241

Culinary Arts CA20241

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Teacher: Priyanka Madan

HOS04010RU Cultural Awareness and Workplace Communication:5-1:20241

HOS04001RU Culinary Fundamentals 1: Preparation of Soups, Stocks and Sauces:5-1:20241

Culinary Arts CA20241

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Teacher: Christian BiesbrouckTeacher: Gerhard Gendrano

HOS04001RU Culinary Fundamentals 1: Preparation of Soups, Stocks and Sauces:5-1:20241

HOS03004RU Preparing for a Career in Culinary Arts:5-1:20241

Culinary Arts CA20241

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Teacher: Miles EntwistleTeacher: Jacqueline Libre

HOS03004RU Preparing for a Career in Culinary Arts:5-1:20241

Teacher: Christian BiesbrouckTeacher: Miles Entwistle

HOS03002RU Food Safety and Sanitation:5-1:20241

HOS04004RU Introduction to Culinary Arts:5-1:20241

Culinary Arts CA20241

Preview Course

Teacher: Christian BiesbrouckTeacher: Miles EntwistleTeacher: Gerhard Gendrano

HOS04004RU Introduction to Culinary Arts:5-1:20241

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HOS04003RU Culinary Fundamentals 3: Classic Cooking Techniques:5-1:20241

HOS04002RU Culinary Fundamentals 2: Preparation of Starch-Based Foods, Egg Dishes, Fruits and Vegetables:5-1:20241

HOS04010RU Cultural Awareness and Workplace Communication:5-1:20241

HOS04001RU Culinary Fundamentals 1: Preparation of Soups, Stocks and Sauces:5-1:20241

HOS03004RU Preparing for a Career in Culinary Arts:5-1:20241

HOS03002RU Food Safety and Sanitation:5-1:20241

HOS04004RU Introduction to Culinary Arts:5-1:20241

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