Culinary Arts and Catering, AAS
Courses
- BMGT205C — Business Communication
- BMGT210 — Small Business Entrepreneurship
- COMX115C — Introduction to Interpersonal Communication
- CULA105 — Food Service Sanitation
- CULA110 — Fundamentals of Cooking
- CULA112 — Fundamentals of Protein Cookery
- CULA113 — Advanced Catering
- CULA131 — World Cuisine
- CULA140 — Modernist Cuisine
- CULA148 — Food and Beverage Service
- CULA152 — Chef’s Table
- CULA162 — Storeroom and Receiving Operations
- CULA165 — Baking and Pastry
- CULA167 — Baking and Pastry II
- CULA198 — Internship: Hospitality Management
- CULA203 — The Business Cycle of Catering
- CULA210 — Nutritional Cooking
- CULA220 — Purchasing and Cost Control
- CULA240 — Menu Planning
- CULA250 — Hospitality Supervision
- CULA261 — Culinary Sous Chef
- CULA262 — Service Sous Chef
- CULA299 — Capstone