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FSS1203C	Principles of Foods
FSS1228C	Mise en Place
FSS1240C	American Regional Cuisine
FSS1244C	Classical French Cuisine
FSS1246C	Baking
FSS1743C	The Craft
FSS2242C	International Cuisine
FSS2247C	Pastries and Desserts
FSS2248C	Garde Manger I
FSS2383C	Supervision and Cost Controls