CAHS at City College of San Francisco
Culinary Arts and Hospitality Studies
CAHS 10ACulinary Fundamentals: Intro to Food PrepCAHS 10BCulinary Fundamentals: Baking and PastryCAHS 10NCulinary Fundamentals 1CAHS 10NLCulinary Fundamentals 1 LaboratoryCAHS 20ACulinary Fundamentals II ACAHS 20BCulinary Fundamentals II BCAHS 20CCulinary Fund. II C LecCAHS 21Meat AnalysisCAHS 30ARestaurant Operations: Front of House, Fine DiningCAHS 30BRestaurant Operations: Cafeteria & Quick ServiceCAHS 32Hospitality MarketingCAHS 33Procurement and CostingCAHS 34Fundamentals of Contemporary Hospitality LawCAHS 40WWork ExperienceCAHS 42Fundamentals of Hospitality Financial ReportsCAHS 43Principles of Hotel AdministrationCAHS 45Sustainability in the Hospitality IndustryCAHS 53ACuisines of Mexico: OaxacaCAHS 60ASous Vide CookingCAHS 60BClassic & Modern SaucesCAHS 60ECharcuterie, Forcemeats, and PatesCAHS 60GGlobal Cuisines: FranceCAHS 60HGlobal Cuisines: ItalyCAHS 60JGlobal Cuisines: United StatesCAHS 60LAdvanced Pastry Doughs, Batters, and CreamsCAHS 60MChocolate and ConfectionsCAHS 60NMousses: Cakes and DessertsCAHS 60OWedding CakesCAHS 60PPlated Desserts: Presentations & TechniquesCAHS 60SSausage MakingCAHS 60VCooking for Vegetarian and Other Special DietsCAHS 100Introduction to HospitalityCAHS 205Introduction to WineCAHS 208Meetings, Conventions & Special EventsCAHS 209Food Business EntrepreneurshipCAHS 222Beverage ManagementCAHS 245Introduction to Food Preparation for HomeCAHS 246Special Occasion CookingCAHS 247Food and Culture