Culinary Arts, Certificate
Courses
- CULA111 — Introduction to Culinary Arts
- CULA112L — Bread Baking
- CULA113 — Basic Baking Skills
- CULA114 — Commercial Baking
- CULA115 — Culinary Fundamentals I
- CULA151 — Culinary Fundamentals II
- CULA212 — Advanced Baking Techniques
- CULA215 — Advanced International Cuisine
- CULA216L — French Cuisine
- CULA217L — Asian Cuisine
- CULA219 — Plant-Based Cuisine
- CULA222L — Italian Cuisine
- CULA226L — Southwest Cuisine
- CULA229L — Jewish Cuisine
- CULA242L — American Country Cooking
- CULA250 — Pastry Presentation and Display
- CULA251 — Restaurant Concept
- CULA256L — History of Spices
- CULA257L — Fundamentals of Meat Fabrication and Butchery
- CULA265 — Advanced Culinary Skills
- CULA293 — Culinary Practicum
- CULA298 — Culinary Internship
- HRMG250 — Controlling Cost and Purchasing Food and Beverage
- NUTR2160 — Culinary Nutrition