316 courses
21 courses · Moraine Park Technical College · Fall 2026
- 316 102 — - Culinary Principles (3 Units)1 section
- 316 103 — - Science of Baking (2 Units)1 section
- 316 106 — - Entree 1 (4 Units)1 section
- 316 107 — - Entree 2 (4 Units)1 section
- 316 108 — - Meat Analysis 1 (1 Units)1 section
- 316 109 — - Meat Analysis 2 (1 Units)1 section
- 316 110 — - Breakfast Cookery (2 Units)1 section
- 316 111 — - Soups and Sauces (2 Units)1 section
- 316 113 — - Trending Foods (2 Units)1 section
- 316 114 — - Culinary Internship (1 Units)1 section
- 316 118 — - Restaurant Operations - Pub Style (3 Units)1 section
- 316 119 — - Restaurant Operations - Specialty (3 Units)1 section
- 316 148 — - Sanitation and Safety (1 Units)1 section
- 316 153 — - Food Purchasing (2 Units)1 section
- 316 160 — - Restaurant Baking (2 Units)1 section
- 316 162 — - Breakfast Pastries (2 Units)1 section
- 316 166 — - Catering and Special Function Planning (2 Units)1 section
- 316 168 — - Artisan Breads (3 Units)1 section
- 316 169 — - Cakes, Tortes and Desserts (2 Units)1 section
- 316 171 — - Restaurant Management (3 Units)1 section
- 316 180 — - Gourmet Cooking (1 Units)1 section
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