• FHD137 - Introductory Baking
  • FHD138 - Cakes and Decorations
  • FHD141 - Principles of Chocolate Works
  • FHD150 - Sugar Art
  • FHD205 - Issues and Perspectives in Hospitality
  • FHD206 - Historical Culinary Perspectives
  • FHD207 - Exploring the World of Cheese
  • FHD226 - Introduction to Lagers and Ales
  • FHD252 - Spa and Nouvelle Cuisine
  • FHD258 - Artistic Buffet Decoration
  • FHD277 - Advanced Garde Manger
  • FHD307 - Wines of the World