Skip to main content
2019-2020 University Catalog – Maryland
>
Undergraduate and Graduate Course Descriptions
> CUL -
Catalog Search
Search Options
Entire Catalog
Programs
Courses
Search
http://stratford.smartcatalogiq.com/
38a3aa2a-b380-4e4d-a91c-631c5dfe0917
https://searchproxy.smartcatalogiq.com/search
f4fcb929-ea04-4e09-a1e0-5c097caef9a7
other
/Institutions/Stratford-University/json/2019-2020/University-Catalog-Maryland-local.json
/Institutions/Stratford-University/json/2019-2020/University-Catalog-Maryland.json
Contents
Programs of Study
Faculty and Staff Listing
Schedule of Tuition and Fees
Welcome to Stratford University
General Information
Maryland Campus Description
Academic Calendars
Academic Policies
Tuition, Fees, and Financial Aid
Scholarship Programs
Academic Progress Policy for All Students
Undergraduate Policies
Undergraduate Programs
Graduate Policies
Graduate Programs
Student Services
University Policies
Student Information
Technical Support
Computer Specifications
Undergraduate and Graduate Course Descriptions
ACC -
ACS -
APEC -
APES -
BA -
BAK -
BDA -
BE -
BUS -
CDS -
CIS -
CPT -
CUL -
100
200
300
400
DMP -
EBM -
EESL -
EMP -
ENG -
EPT -
ESL -
FCIS -
FENG -
FESL -
FHUM -
FMAT -
HCA -
HIM -
HOS -
HSC -
HSM -
HTC -
HUM -
IEL -
ISM -
MAT -
MDL -
MED -
MIB -
Narrative Courses
NSG -
PHT -
PLA -
PSY -
SCI -
SOF -
STR -
Dated changes to the catalog
Temporary Academic Policies Due to COVID-19
Site Map
Catalog Links
Catalog Home
Site Map
All Catalogs
Print this page
/Institutions/Stratford-University/json/catalogs.json
38A3AA2A-B380-4E4D-A91C-631C5DFE0917
CUL -
CUL 111
Culinary Theory and Sanitation
CUL 121
Kitchen Fundamentals
CUL 140
Introduction to Cooking Techniques
CUL 142
Garde Manger
CUL 150
Sauces,Soups,&Stocks
CUL 152
Elements of Entree Production
CUL 160
Fundamentals of Baking
CUL 162
Pastry Arts
CUL 170
Advanced Culinary Theory
CUL 210
Nutrition & Menu Planning
CUL 215
Dining Room Service
CUL 240
Purchasing & Receiving
CUL 241
Catering
CUL 251
Bounty of the Sea
CUL 252
Chiles in the Global Kitchen
CUL 253
American Regional Cuisine
CUL 254
International Cuisine
CUL 255
Italian Cuisine
CUL 256
Indian Cuisine
CUL 257
French Cuisine
CUL 271
Culinary Skills Externship I
CUL 272
Culinary Skills Externship II
CUL 273
Culinary Skills Externship III
CUL 291
Current Topics in Culinary Arts I
CUL 292
Current Topics in Culinary Arts II
CUL 293
Current Topics in Culinary Arts III
CUL 294
Current Topics in Culinary Arts IV
CUL 340
Introduction to Gastronomy
CUL 380
Culinary Cultural Traditions
CUL 490
Culinary Arts Capstone