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Contents
General Information
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Finger Lakes Community College Foundation Inc
Statements of General Policies and Procedures
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Finger Lakes Community College Association Inc. (Auxiliary Services)
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Course Abbreviations
Dual-Listed Courses
ACC - Accounting
ADM - Advanced Manufacturing
AGR - Agronomy
ANT - Anthropology
ARC - Architecture
ART - Art
ASL - American Sign Language
BIO - Biology
BUS - Business
CDC - Chemical Dependency
CHM - Chemistry
CIN - Cinema
CJC - Criminal Justice
COM - Communications
CON - Conservation
CSC - Computer Science
CUL - Culinary Arts
100
CUL-100
CUL-105
CUL-110
CUL-115
CUL-120
CUL-125
CUL-135
CUL-140
CUL-145
CUL-190
200
DIG - Digital Media
EBL - Experience Based Learning
ECO - Economics
EDU - Education
EMCR - Emergency Medical Services
ENG - English
ESC - Engineering Science
ESP - eSports
FOR - Forestry
FRN - French
FYS - First Year Seminar
GIS - Geographic Information Systems
GST - General Studies
HCS - Health Care Studies
HIS - History
HON - Honors
HOS - Hospitality
HPE - Health and Physical Education
HRT - Horticulture
HUM - Humanities
HUS - Human Services
MAT - Mathematics
MET - Mechanical Technology
MUS - Music
NS - Nutritional Science
NUR - Nursing
PHL - Philosophy
PHY - Physics
PLG - Paralegal
PN- Practical Nursing
POL - Political Science
PSY - Psychology
SCI - Science
SOC - Sociology
SPN - Spanish
SSC - Social Science
SST - Smart Systems Technologies
TECH - Technology
THE- Theatre
VIT - Viticulture and Wine Technology
WFS - Wildland Fire Suppression
Administration
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100
CUL-100
Culinary Fundamentals
CUL-105
Culinary Fundamentals Lab
CUL-110
Intermediate Culinary Applications
CUL-115
Intermediate Culinary Applications Lab
CUL-120
Foodservice Sanitation
CUL-125
Regional American Cuisine
CUL-135
Meat and Seafood Cutting and Identification
CUL-140
Beverage Fundamentals
CUL-145
International Cuisine
CUL-190
Food and Beverage Cost Controls