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F940DDFE-1705-4615-A5D0-4BC1888F8304
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