Transcripts

I’ll keep you updated here on what Grades I receive for the classes I’m taking.

Mod 4:

Class	Credits	Grade
Professional Development II	0.5	Exceeds Standards
Nutrition	3	Exceeds Standards
Meat Fabrication	2	Exceeds Standards
Financial Analysis	1.5	Exceeds Standards
Excel Lab	1.0	Exceeds Standards
Economics	1	Exceeds Standards
Adv Culinary Techniques	4	Exceeds Standards
Pastries & Plated Desserts	3	Exceeds Standards

Table Service

2.5

Exceeds Standards

Mod 3:

Class	Credits	Grade
Art of Cuisine	2.5	Meets Standards
Physiology & Perception	0.5	Exceeds Standards
Taste & Flavor	2.5	Meets Standards
Taste & Flavor: Wine	1.0	Exceeds Standards
Catering & Banquets	3.0	Exceeds Standards
Flavors of Mediterranean	3.0	Meets Standards

Mod 2:

Class	Credits	Grade
Production Kitchen	2.5	Exceeds Standards
A la carte: Lunch	3	Exceeds Standards
Intro to Meat Fab	2	Exceeds Standards
Classic French Cuisine	2	Meets Standards
History & Culture	1.0	Exceeds Standards
Written Expressions	2	Transfer Credit

Table Service

2.5

Exceeds Standards

Mod 1:

Class	Credits	Grade
Cooking Theory	3.0	Exceeds Standards
Baking I	2.5	Exceeds Standards
Inventory Management	1.0	Exceeds Standards
Culinary Math	1.0	Exceeds Standards
Sanitation	1.0	Meets Standards
Information Technology	1.5	Exceeds Standards
Professional Development	0.5	Exceeds Standards
Table Service	2.5	Exceeds Standards

Table Service

2.5

Exceeds Standards