CUL 110Sanitation and Safety
(1st 8 weeks)
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
College of the Albemarle · Courses
CUL
10 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 112Nutrition for Foodservice: This course covers the
principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/ analysis of recipes/menus, healthy cooking techniques and marketing nutrition in foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. Semester: Spring | Class Hours: 3 | Lab Hours: 0 Total Credit Hours: 3 266 Academic Catalog 2026-2027
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
- Prerequisite
- None
- Corequisite
- None
CUL 120Purchasing: This course covers purchasing
for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. Semester: Spring | Class Hours: 2 | Lab Hours: 0 Total Credit Hours: 2
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
- Prerequisite
- None
- Corequisite
- None
CUL 135Food & Beverage Service: This course is
designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/ service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. Semester: Fall | Class Hours: 2 | Lab Hours: 0 Total Credit Hours: 2
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
- Prerequisite
- None
- Corequisite
- None
CUL 140Culinary Skills I
(1st 8 weeks)
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
CUL 160Baking I: This course covers basic ingredients2
techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/ chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. Semester: Spring | Class Hours: | Lab Hours: 4 Total Credit Hours: 3
- Subject
- CUL
- Credits (min)
- 2
- Credits (max)
- 2
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
- Prerequisite
- None
- Corequisite
- CUL 110
CUL 170Garde Manger I
(2nd 8 weeks)
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
CUL 230Global Cuisines
Pick one of the following:
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
CUL 240Culinary Skills II
(2nd 8 weeks)
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
CUL 273Career Development
(2nd 8 weeks) Select one of the following:
- Subject
- CUL
- Type
- course
- Edition
- 2026-2027
- Source
- www.albemarle.edu
Source: College of the Albemarle's catalog, linked per course · table learning_unit · CourseShelf publish 61