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2019-2020 University Catalog - Virginia > Undergraduate, Graduate and Post Graduate Course Descriptions > CUL -

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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

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