Culinary Arts: Line Cook, C.T.S.

Courses

• CULA101 — Introduction to Culinary Arts
• CULA102 — Basic Culinary Skills
• CULA103 — Food Safety and Sanitation
• CULA105 — Theory of Meat, Poultry, and Seafood
• CULA107 — Foodservice Purchasing and Storeroom Operations
• CULA121 — American Regional Cuisine
• CULA207 — Fundamentals of Baking
• CULA208 — Soups, Stocks, and Sauces
• CULA213 — Nutrition for the Culinary Professional
• CULA227 — Menu Design and Management
• ENGL101 — English Composition I
• ENGL110 — Intensive English Composition I

Source ↗

← back to delgado catalog