DeVry University-North Carolina · Courses

CUL

18 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 100Culinary Fundamentals I Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 101Culinary Fundamentals II

Credit(s): 2 Emphasis is on basic cooking methods and techniques. Students will apply principle Prerequisite(s): CUL 100 with a grade of C- or higher Click here for the Summer 2026 Class Offerings. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings. Add to HCC Favorites (opens a new window) Add to My Favorites (opens a new window)

Subject: CUL
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 104Professional Standards for the Food Service Industry Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 107Pantry and Garde Manger Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 108Stocks, Soups, and Sauces

Credit(s): 2 Focuses on the fundamental principles, production, service, and eva Prerequisite(s): CUL 100 , CUL 101 , and CUL 116 each with a grade Click here for the Summer 2026 Class Offerings. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings. Add to HCC Favorites (opens a new window) Add to My Favorites (opens a new window)

Subject: CUL
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 109Entree Preparation and Presentation Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 111Sanitation and Safety Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 112Dining Room Service: Theory and Application Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 113Introduction to Food Service Operations Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 114Baking and Pastry Arts I

Credit(s): 2 An intensive course designed to prepare students for professional studies in the baking and pastry arts Pre/Corequisite(s): CUL 116 Click here for the Summer 2026 Class Offerings. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings. Add to HCC Favorites (opens a new window) Add to My Favorites (opens a new window)

Subject: CUL
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 116Mise En Place Credit(s)2

Semester Two: 12 Credits

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 203Nutrition for Food Service Professionals Credit(s)3

Subject: CUL
Credits (min): 3
Credits (max): 3
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 214Baking and Pastry Arts II Credit(s)2

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 215Food Service Cost Control

Credit(s): 2 This course provides an in-depth exploration of cost control principles and techniques essential for effective mana Key objectives include understanding recipe costing and its application for determining food cost percentages, alon The course emphasizes inventory management techniques designed to minimize waste and ensure efficient resource util Students will develop skills in cross-utilization of ingredients to enhance menu versatility and reduce costs, whil Finally, the importance of effective communication and teamwork will be highlighted, preparing students to foster c Prerequisite(s): CUL 100 , CUL 101 , CUL 104 , CUL 107 , CUL 108 , CUL 109 , CUL 113 , CUL 114 , and CUL 116 , each Click here for the Summer 2026 Class Offerings. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings. Add to HCC Favorites (opens a new window) Add to My Favorites (opens a new window)

Subject: CUL
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 280Advanced Culinary Service Techniques Credit(s)6

Subject: CUL
Credits (min): 6
Credits (max): 6
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 281Culinary Internship Credit(s)2

Social Science Elective (B) Credit(s): 3 Laboratory Science Elective (E) C redit(s): 4 SEMESTER FOUR: 17 CREDITS

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 290Culinary Explorations

Credit(s): 2 Culinary Exploration is a lecture-based course that dives into the dynamic world of food trends, sustainability, and the evolving culinary landscape. Students will explore current and emerging food movements, gaini Click here for the Summer 2026 Class Offerings. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings. Add to HCC Favorites (opens a new window) Add to My Favorites (opens a new window)

Subject: CUL
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

CUL 291Food Styling and Marketing Credit(s)2

Social Science Elective (B) C redit(s): 3 1 Laboratory Science Elective (E) Credit(s): 4 TOTAL: 61 CREDITS

Subject: CUL
Credits (min): 2
Credits (max): 2
Credit unit: Credit(s)
Type: course
Edition: Catalog 2026-2027
Catalog: Catalog 2026-2027
Source: catalog.hcc.edu

Source: DeVry University-North Carolina's catalog, linked per course · table learning_unit · CourseShelf publish 61