Culinary (CUL)
1-4 Units (Degree Applicable) (May be taken for Pass/No Pass only) Prerequisite: Instructor approval and Compliance with Work Experience regulations as designated in the College Catalog
Courses
- CUL 101 — Professional Cooking Foundations
- CUL 102 — Professional Cooking I
- CUL 103 — Professional Cooking II
- CUL 104 — Garde Manger
- CUL 105 — Baking and Pastry I
- CUL 106 — Baking and Pastry II
- CUL 107 — World Cuisines
- CUL 108 — Specialty Cuisines
- CUL 109 — Butchery & Charcuterie
- CUL 110 — Street Foods
- CUL 111 — Exploring Beverages
- CUL 112 — Sustainability in Culinary Arts
- CUL 113 — Commercial Food Production
- CUL 114 — Dining Room Service Management
- CUL 115 — Restaurant Operations
- CUL 117 — Artisan Bread
- CUL 118 — Specialty Cakes
- CUL 121 — American Regional Cuisine
- CUL 125 — Food Service Entrepreneurship