Culinary Arts, Certificate
Courses
- CULA 405 — Food Sanitation and Safety
- CULA 410 — Culinary Essentials
- CULA 415 — Methods and Principles
- CULA 420 — Bakeshop I
- CULA 425 — Bakeshop II
- CULA 430 — Salads, Sandwiches, Hors d'Oeuvres
- CULA 435 — Stocks, Sauces, and Soups
- CULA 440 — Meats, Poultry, Fish, and Eggs
- CULA 445 — Vegetables and Starches
- CULA 450 — Nutrition and Menu Planning
- CULA 455 — Serving the Customer
- CULA 460 — Farm to Fork
- CULA 465 — Catering Fundamentals