Culinary Arts

Courses

• •  CUL 101 - Sustainable Food System Practices
• •  CUL 111 - Culinary Math
• •  CUL 123 - Safety & Sanitation
• •  CUL 164 - Baking Theory
• •  CUL 165 - Baking Lab
• •  CUL 170 - Introduction to Culinary Arts
• •  CUL 171 - Cooking Fundamentals
• •  CUL 172 - Stocks, Soups and Sauces
• •  CUL 173 - The Cold Kitchen
• •  CUL 174 - Food Identification and Preparation
• •  CUL 184 - Remarkable Service
• •  CUL 185 - American Regional Cuisines
• •  CUL 199 - Cooperative Education Experience
• •  CUL 210 - Human Resources Management and Supervision
• •  CUL 236 - Controlling Foodservice Costs
• •  CUL 237 - Wine and Beverage Studies
• •  CUL 238 - Garde Manger
• •  CUL 239 - Chocolate, Sugar & Fondant Cakes
• •  CUL 240 - Bakery Sous Chef Lab
• •  CUL 241 - International Cuisines
• •  CUL 242 - Advanced Breads and Pastry
• •  CUL 264 - Advanced Breads & Pastry Theory
• •  CUL 284 - Food Business Concepts
• •  CUL 297 - Baking and Pastry Capstone Project
• •  CUL 298 - Culinary Capstone Project