Linda Carucci
415.276.4001
lcarucci@aii.edu
>> Culinary
CM3305 Facilities Management & Design
CM3306 Foodservice Technology & Information
C<3315 Hospitality Marketing
CM3316 Legal Issues & Ethics for Culinarians
CM3317 Introduction to Accounting
CM3319 Leadership & Organizational Development
CM3320 Foodservice Financial Management
CM3322 Human Resource Management
CM3324 Catering & Event Management
CM4400 Management Externship
CM4404 Quality Service Management and Training
CM4405 Senior Culinary Practicum
CM4410 Innovtion & Entrepreneurship
CM4415 Senior Proejct - Capstone
CM4415 Global Management and Operations in the Hospitality Industry
CM4420 Exploring Wines and the Culinary Arts
CM4500 Senior Project - Captstone
CUL4405 Concepts and Theories of Culinary Techniques
CUL1107 Sanitation and Safety
CUL1108 Fundamentals of Classical Techniques
CUL1116 American Regional Cuisine
CUL1117 Purchasing and Product Identification
CUL1124 Management, Supervision and Career Development
CUL1125 Introduction to Baking Science and Theory
CUL1126 Introduction to Pastry Techniques and Artistry
CUL1143 World Cuisine
CUL1144 Planning and Controlling Costs
CUL1145 Management by Menu
CUL1146 Garde Manger
CUL1201 Artisan Breads and Baking Production
CUL1202 European Cakes and Tortes
CUL1204 Advanced Patisserie and Display Cakes
CUL1260 Chocolate, Confections and Centerpieces
CUL2214 Asian Cuisine
CUL2216 Classical European Cuisines
CUL2225 Latin Cuisine
CUL2227 Food and Beverage Operations Management
CUL2239 Physiology of Taste and Smell
CUL2301 A La Carte
CUL2302 Externship
CUL2303 Capstone
CUL2304 Art Culinaire
CUL2400 Religion, Diets and New Trends
CUL2401 Food in Literature and Film
CUL2402 Food Styling and Photography
CUL2403 Specialty Cake Decorating
CUL2404 Food Journalism
CUL2500 Personal Chef