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CUL - Culinary Arts
CUL 101
Cake Decorating
CUL 105
Nutrition in Food Service
CUL 107
Restaurant Sanitation
CUL 115
Food Service Sanitation
CUL 116
Essential Culinary Skills I
CUL 117
Essential Culinary Skills II
CUL 120
Breakfast and Cold Foods
CUL 121
Sauces
CUL 130
Principles of Baking
CUL 131
Cake Decorating Principles
CUL 132
Intermediate Baking and Pastry Techniques
CUL 150
Intermediate Culinary Skills
CUL 151
Inventory Control and Dining Room Management
CUL 152
Advanced Culinary Skills
CUL 204
Food Service Purchasing and Control
CUL 215
Cooking Essentials
CUL 217
Saucier
CUL 220
Breads and Baking Theory
CUL 221
Pastry Basics
CUL 222
Advanced Confections and Pastries I
CUL 223
Advanced Confections and Pastries II
CUL 224
Field Experience in Culinary Arts
CUL 225
Garde Manger I
CUL 226
Garde Manger II
CUL 230
Professional Pastry Techniques
CUL 231
Professional Chocolates and Confections
CUL 242
Dining Service Management
CUL 275
International Cuisine
CUL 280
Advanced Techniques in Gourmet Food Preparation I
CUL 281
Advanced Techniques in Gourmet Food Preparation II