CRT courses
27 courses · Southwestern Oregon Community College · Fall 2026
- CRT 100 — Culinary Foundations I 5 credits1 section
- CRT 105 — Culinary Foundation II 5 credits1 section
- CRT 106 — Culinary Foundations III 6 credits1 section
- CRT 110 — Intro to Food and Beverage 3 credits1 section
- CRT 115 — Sanitization & Safety for Managers 3 credits1 section
- CRT 120 — Professional Presentations 3 credits1 section
- CRT 125 — Baking & Pastry for Culinary Arts 5 credits1 section
- CRT 130 — Menu Planning & Inventory Control 2 credits1 section
- CRT 135 — Culinary Nutrition 3 credits1 section
- CRT 140 — International Cuisine 5 credits1 section
- CRT 145 — Restaurant Management & Supervision 3 credits1 section
- CRT 150 — American Cuisine 6 credits1 section
- CRT 155 — Garde Manger 6 credits1 section
- CRT 160 — Craft of Beverage Service 3 credits1 section
- CRT 165 — Restaurant Service 10 credits1 section
- CRT 170 — Baking & Pastry Foundations I 5 credits1 section
- CRT 175 — Baking & Pastry Foundations II 5 credits1 section
- CRT 185 — Baking & Pastry Foundations III 5 credits1 section
- CRT 190 — Culinary Arts for Baking & Pastry 5 credits1 section
- CRT 195 — Retail Baking 5 credits1 section
- CRT 200 — Advanced Confectionary 2 credits1 section
- CRT 205 — Wedding Cakes 5 credits1 section
- CRT 280B1 — Directed Practice: Baking & Pastry 6 credits1 section
- CRT 280B2 — Directed Practice: Baking & Pastry 12 credits1 section
- CRT 280C1 — Directed Practice: Culinary Arts 6 credits1 section
- CRT 280C2 — Directed Practice: Culinary Arts 12 credits1 section
- CRT 2018 — Culinary Arts Career Planning 1 credit1 section
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