Course Outlines crm_r100_principles_of_the_hospitality_industry_oxnard_4.25.18.pdf crm_r101-12092020-culinary_foundations.pdf crm_r102a_institutional_food_production_10.25.17.pdf crm_r102b-12092020-institutional_food_production_management.pdf crm_r102c_catering_techniques_oxnard_10.25.17.pdf crm_r103a-11252020-introduction_to_baking_techniques.pdf crm_r103b-12092020-advanced_pastry.pdf crm_r103c-11252020-cake_decorating_and_assembly.pdf crm_r104_sanitation_and_environmental_control_4.25.18.pdf crm_r105-12092020-gourmet_restaurant_service.pdf crm_r106_nutrition_in_food_service_oxnard_10.11.17.pdf crm_r107-12092020-dining_room_service.pdf crm_r109_management_by_menu_oxnard_10.11.17.pdf crm_r110-11252020-hospitality_and_cost_control.pdf crm_r112_food_and_beverage_management_4.25.18.pdf crm_r113-12092020-bar_and_beverage_management.pdf crm_r115-12092020-marketing_of_hospitality_services.pdf crm_r117-112322-wine_appreciation.pdf crm_r122-112322-california_wines_and_viticulture.pdf
