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Intakes and Registrations
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Intakes and Registrations
Cypress College LMS
Course categories:
Computer Technology Professional
Computer Technology Professional / Orientation
Computer Technology Professional / Employment Skills
Computer Technology Professional / CTP LABS
Computer Technology Professional / Unit Modules
Computer Technology Professional / Module Tests
Computer Technology Professional / Microsoft Office
Computer Technology Professional / New Modules 2022
Computer Technology Professional / Module Tests 2022
Computer Technology Professional / Networking
Administrative Technologies
Administrative Technologies / Orientation
Administrative Technologies / Microsoft Office 2020
Administrative Technologies / Employment Skills
Administrative Technologies / Accounting
Administrative Technologies / Business Writing
Administrative Technologies / Keyboarding
Marketing and Communications
Marketing and Communications / Orientation
Marketing and Communications / Microsoft Office 2020
Marketing and Communications / Employment Skills
Marketing and Communications / Marketing
Marketing and Communications / Cypress Communication Solution
Marketing and Communications / Keyboarding
Business Management
Business Management / Human Resources
Business Management / Accounting
Business Management / Management
Business Management / Other Topics
Business Management / How to Join an Online Class Through Google Hangouts
Culinary Arts
Culinary Arts / Orientation
Culinary Arts / Culinary Studies - Cook Period 1
Culinary Arts / Kitchen Labs
Culinary Arts / Employment Skills
Culinary Arts / Culinary Studies Final Exams
Culinary Arts / Hospitality Training
Culinary Arts / Microsoft Office
Culinary Arts / Practicum
Hotel and Restaurant Management
Hotel and Restaurant Management / Orientation and General Studies
Hotel and Restaurant Management / Culinary Studies-Cook Period 2
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Management Controls and Nutritional Components
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Management Controls and Nutritional Components / Management Controls
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Management Controls and Nutritional Components / Purchasing and Receiving
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Management Controls and Nutritional Components / Science of Nutrition
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Management Controls and Nutritional Components / Diets, Trends, and Food Labelling
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cooking Proteins
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cooking Proteins / Meats - Part A
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cooking Proteins / Meats - Part B
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cooking Proteins / Poultry
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cooking Proteins / Fish and Seafood - Part A
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cooking Proteins / Fish and Seafood - Part B
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Saucier
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Saucier / Stocks and Glazes
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Saucier / Soups and Garnishes
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Saucier / Sauces
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Saucier / Compound Butters and Butter Sauces
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Entremetier
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Entremetier / Potatoes
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Entremetier / Rice and Grains
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Entremetier / Pasta and Sauce
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Entremetier / Vegetables
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cold Kitchen
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cold Kitchen / Cold Appetizers - Part A and B
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cold Kitchen / Hot Appetizers
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cold Kitchen / Brines and Marinades
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Cold Kitchen / Dairy Products
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Bakeshop
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Bakeshop / Pastries
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Bakeshop / Baked Goods
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Bakeshop / Desserts
Hotel and Restaurant Management / Culinary Studies-Cook Period 2 / Bakeshop / Decorating Skills
Hotel and Restaurant Management / Kitchen Labs
Hotel and Restaurant Management / Culinary Studies Final Exams
Hotel and Restaurant Management / Hotelier Management (AHLEI)
Student Exit Program Strategy
Classroom Meetings
INSTRUCTOR ACCESS
Intakes and Registrations
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Intakes and Registrations
Teacher:
Tara Baynham
Teacher:
Elizabeth Beyak
Teacher:
Andrea Maksymowich
Teacher:
Dave Martin
Teacher:
Jasmyne O'Leary
Teacher:
Bobbi Vertigans
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