Culinary Arts

Courses

• CUA1001 — Food Safety and Sanitation
• CUA1003 — Intro to Sanitation and Production ServSafe
• CUA1018 — Vegetable Preparation
• CUA1021 — Introduction to Food Production Principles and Practices
• CUA1022 — Introduction to Stocks, Soups, & Sauces
• CUA1023 — Introduction to Garde Manger
• CUA1026 — Intermediate Soups and Sauces
• CUA1028 — Breakfast Preparation & Cookery
• CUA1030 — Center of the Plate: Poultry
• CUA1031 — Starches, Pastas, Casseroles, & Grains
• CUA1035 — Center of the Plate: Beef & Veal
• CUA1037 — Center of the Plate: Fish & Seafood
• CUA1038 — Food and Beverage Service
• CUA1039 — Center of the Plate: Pork, Lamb, & Game
• CUA1041 — Baking: Principles and Ingredients
• CUA1042 — Basic Yeast-raised Products and Quickbreads
• CUA1043 — Baking: Cakes, Pies, Pastries and Cookies
• CUA1056 — Nutrition for the Hospitality Professional
• CUA1080 — Internship
• CUA2042 — Intermediate Garde Manger: Charcuterie
• CUA2051 — Advanced Garde Manger: Hors D’Oeuvres
• CUA2053 — Advanced Seminar in Sauce
• CUA2055 — Supervision in the Hospitality Industry
• CUA2061 — Cost Controls
• CUA2065 — Menu Development and Planning
• HOS2026 — Supervision in the Hospitality Industry
• HOS2050 — Food, Beverage and Labor Cost Control

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