Culinary Arts
Courses
- ANTH103 — Cultural Anthropology
- BIOL103 — Biology of Our World*
- BIOL109 — General Biology I
- BIOL110 — General Biology II
- BIOL118 — The Human Body*
- BIOL220 — Human Anatomy and Physiology I
- BIOL221 — Human Anatomy and Physiology II
- CHEM100 — Introduction to College Chemistry*
- CHEM110 — General Chemistry I
- CHEM111 — General Chemistry II
- CHEM210 — Organic Chemistry I
- CISM125 — Introduction to Computers
- CUBP110 — Foundations of the Bakeshop
- CUBP210 — Advanced Baking Techniques
- CULN111 — Culinary Fundamentals
- CULN113 — Fundamentals of Garde Manger
- CULN114 — Purchasing, Inventory and Cost Management
- CULN121 — Foundations of Dining Room Operations
- CULN125 — Kitchen Foundations: Stocks, Soups and Sauces
- CULN134 — Breakfast Cookery
- CULN145 — Vegetable and Plant-Based Cuisine
- CULN165 — Meat Cookery
- CULN170 — Poultry and Seafood Cookery
- CULN175 — Nutrition for Culinary Professionals
- CULN203 — Fundamentals of Restaurant Production
- CULN226 — The Art of Charcuterie
- CULN231 — Mobile Retail Food Operations
- CULN232 — Advanced Dining Room
- CULN235 — A la Carte Restaurant Production
- CULN240 — Street Foods of the World
- CULN245 — The Entrepreneurial Chef
- ECON110 — Macroeconomics
- ENGL101 — Composition I
- ENGL102 — Composition II
- ENVL100 — Environmental Science
- ESCI100 — Earth Science
- GEOG102 — Introduction to Cultural Geography
- GEOG110 — World Geography
- GOVT101 — Introduction to Government and Politics
- GOVT110 — American National Government
- HIST101 — Heritage of the Western World I
- HIST102 — Heritage of the Western World II
- HOSP132 — Food Service Sanitation
- HUMT201 — Introduction to Humanities I
- HUMT202 — Introduction to Humanities II
- PHYS100 — Conceptual Physics
- PHYS102 — Fundamentals of Astronomy
- PHYS125 — College Physics I
- PHYS126 — College Physics II
- PHYS225 — General Physics I
- PHYS226 — General Physics II
- PSYC101 — General Psychology
- PSYC135 — Child Psychology
- SOCL101 — Principles of Sociology