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Contents
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Welcome from the President
About Kalamazoo Valley
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Tuition and Financial Aid
Degrees and Requirements
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Programs of Study A-Z
Course Descriptions
AAMT - Applied Arts & Media Tech
ACC - Accounting
AGF - Agrifood
ART - Art
AUTO - Automotive Technology
BIO - Biology
BREW - Brewing
BUS - Business
CHM - Chemistry
CIS - Computer Information Systems
CNST - Construction
COM - Communication
CUL - Culinary
100
200
DHY - Dental Hygiene
ECE - Early Childhood Education
ECO - Economics
EDMT - Engineering Design Mfg Tech
EDU - Education & Student Development
ELT - Electrical Technology
EMT - Emergency Medical Technology
ENG - English
EST - Energy Systems Technology
FIRE - Fire Science
FRL - Foreign Language
GEO - Geology/Geography
HCR - Health Careers
HORT - Sustainable Horticulture
HRY - History
HUM - Humanities
HVAC - Heating, Ventilation, Air Cond
LEN - Law Enforcement
LPN - Practical Nursing
MATH - Mathematics
MAT - Medical Assistant Technology
MUS - Music
NURS - Nursing
PHI - Philosophy
PHY - Physics
PSI - Political Science
PSY - Psychology
RCP - Respiratory Care Practitioner
SOC - Sociology
WELD - Welding
WPE - Wellness & Physical Education
Academic Information and Policies
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2026-2027 Catalog
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Course Descriptions
> CUL - Culinary
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CUL - Culinary
CUL 100
Food Safety Essentials
CUL 101
Introduction to Food Service
CUL 105
Culinary & Food Industry Math
CUL 106
The Science of Food
CUL 111
Cookery
CUL 112
Nutritional Cooking
CUL 113
Food Business
CUL 130
Purchasing Practices
CUL 210
Baking & Dessert Fundamentals
CUL 211
Advanced Pastry Shop
CUL 212
Breads & Rolls
CUL 213
Cake Baking & Production
CUL 214
Pies, Teacakes & Cookies
CUL 215
Quantity Bakery Operations
CUL 221
Batch Cookery
CUL 222
Restaurant Production
CUL 223
Food Service Management
CUL 275
Culinary Internship