GRCC Course Reviews
Grand Rapids Community College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CA 102 | Exploration of the Food Service Industry | 0 | 0 | 0 | 0 | 0 |
| CA 114 | International Food Production | 0 | 0 | 0 | 0 | 0 |
| CA 140 | Hospitality Forms and Formulas | 0 | 0 | 0 | 0 | 0 |
| CA 204 | Pastry | 0 | 0 | 0 | 0 | 0 |
| CA 212 | Food Purchasing | 0 | 0 | 0 | 0 | 0 |
| CA 238 | Computer Applications in Food Service | 0 | 0 | 0 | 0 | 0 |
| CA 251 | Personal Chef Business | 0 | 0 | 0 | 0 | 0 |
| CA 104 | Bakery | 0 | 0 | 0 | 0 | 0 |
| CA 115 | Table Service | 0 | 0 | 0 | 0 | 0 |
| CA 160 | Ice Carving Basics | 0 | 0 | 0 | 0 | 0 |
| CA 209 | Principles of Food Science | 0 | 0 | 0 | 0 | 0 |
| CA 233 | Beer, Wine, and Spirits Management | 0 | 0 | 0 | 0 | 0 |
| CA 245 | Restaurant Management & Leadership | 0 | 0 | 0 | 0 | 0 |
| CA 112 | Menu Planning and Nutrition | 0 | 0 | 0 | 0 | 0 |
| CA 135 | Cake Decorating Basics | 0 | 0 | 0 | 0 | 0 |
| CA 201 | Hospitality Cost Control and Financial Analysis | 0 | 0 | 0 | 0 | 0 |
| CA 210 | Principles of Baking and Pastry Science | 0 | 0 | 0 | 0 | 0 |
| CA 234 | Hospitality Marketing | 0 | 0 | 0 | 0 | 0 |
| CA 247 | Entrepreneurship in Hospitality | 0 | 0 | 0 | 0 | 0 |
| CA 105 | Culinary Arts Skill Development | 0 | 0 | 0 | 0 | 0 |
| CA 121 | Culinary Competition | 0 | 0 | 0 | 0 | 0 |
| CA 180 | Culinary Internship | 0 | 0 | 0 | 0 | 0 |
| CA 224 | Bakery/Deli Operations | 0 | 0 | 0 | 0 | 0 |
| CA 243 | Wines of the World | 0 | 0 | 0 | 0 | 0 |
| CA 252 | Advanced Personal Chef Business | 0 | 0 | 0 | 0 | 0 |
| CA 111 | Restaurant Sanitation and Safety | 0 | 0 | 0 | 0 | 0 |
| CA 124 | Retail Baking | 0 | 0 | 0 | 0 | 0 |
| CA 200 | Hospitality Management | 0 | 0 | 0 | 0 | 0 |
| CA 205 | Garde Manger, Meat Fabrication, and Banquets | 0 | 0 | 0 | 0 | 0 |
| CA 213 | Food Purchasing and Cost Control | 0 | 0 | 0 | 0 | 0 |
| CA 244 | Modern American Cuisine | 0 | 0 | 0 | 0 | 0 |
| CA 265 | Pastry Centerpieces and Wedding Cakes | 0 | 0 | 0 | 0 | 0 |
CA 102
Exploration of the Food Service Industry
CA 114
International Food Production
CA 140
Hospitality Forms and Formulas
CA 204
Pastry
CA 212
Food Purchasing
CA 238
Computer Applications in Food Service
CA 251
Personal Chef Business
CA 104
Bakery
CA 115
Table Service
CA 160
Ice Carving Basics
CA 209
Principles of Food Science
CA 233
Beer, Wine, and Spirits Management
CA 245
Restaurant Management & Leadership
CA 112
Menu Planning and Nutrition
CA 135
Cake Decorating Basics
CA 201
Hospitality Cost Control and Financial Analysis
CA 210
Principles of Baking and Pastry Science
CA 234
Hospitality Marketing
CA 247
Entrepreneurship in Hospitality
CA 105
Culinary Arts Skill Development
CA 121
Culinary Competition
CA 180
Culinary Internship
CA 224
Bakery/Deli Operations
CA 243
Wines of the World
CA 252
Advanced Personal Chef Business
CA 111
Restaurant Sanitation and Safety
CA 124
Retail Baking
CA 200
Hospitality Management
CA 205
Garde Manger, Meat Fabrication, and Banquets
CA 213
Food Purchasing and Cost Control
CA 244
Modern American Cuisine
CA 265
Pastry Centerpieces and Wedding Cakes