Carteret Community College · Courses

CUL

21 courses with the subject CUL, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.

CUL 110Sanitation and Safety2

Total Credits 16

Subject: CUL
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 110ASanitation & Safety Lab

Family and Consumer Science Education FN43 Foods II - Technology =

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 110ASanitation & Safety Lab

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 112Nutrition for Food Service

Family and Consumer Science Education ( FN42 Foods II Enterprise OR FH20 Introduction to Culinary Arts & Hospitality ) AND

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 112Nutrition for Foodservice3

HUM-115 or ART-111 3

Subject: CUL
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 120Purchasing2

Total Credits 23

Subject: CUL
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 130Menu Design2

Total Credits 18

Subject: CUL
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 135Food and Beverage Service2

Subject: CUL
Credits (min): 2
Credits (max): 2
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 135AFood and Beverage Service Lab1

WBL-112AB Work-Based Learning I 1

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 140Culinary Skills I5

344 Carteret Community College Return to TOC

Subject: CUL
Credits (min): 5
Credits (max): 5
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 142Fundamentals of Food

This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in foodservice operations. Credits 5 Lab Hours 6 Lecture Hours 2 Clinical Hours 0 Work Hours 0 Contact Hours 8

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 150Food Science AND

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 150AFood Science Lab

Family and Consumer Science Education FI53 Interior Applications =

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 150AFood Science Lab

= DES-235 Products

Subject: CUL
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 160Baking I3

Total Credits 17 Diesel & Heavy Equipment Technology Program Contact Information:

Subject: CUL
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 170Garde Manger I3

Total Credits 15 331 Carteret Community College Return to TOC

Subject: CUL
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 230Global Cuisines5

Subject: CUL
Credits (min): 5
Credits (max): 5
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 240Culinary Skills II5

Subject: CUL
Credits (min): 5
Credits (max): 5
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 250Classical Cuisine5

WBL-112BB Work-Based Learning I 1

Subject: CUL
Credits (min): 5
Credits (max): 5
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 260Baking II3

120 2023-2024 Course Catalog and Completion Plans Return to TOC

Subject: CUL
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026
Source: catalog.carteret.edu

CUL 270Garde Manger II3

Subject: CUL
Credits (min): 3
Credits (max): 3
Type: course
Edition: 2026
Source: catalog.carteret.edu

Source: Carteret Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61