32 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 & Safety2
Class Hours 2 Lab Hours 0 Clinical Hours 0 Work Experience 0 Credit Hours 2
Class Hours 2 Lab Hours 0 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics incl College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Take CUL 110 This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and safety. Emphasis is placed on personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate practical applications of sanitation and safety procedures in the hospitality industry. College Transfer: N/A
CUL 110ASanitation & Safety Lab1
Class Hours 0 Lab Hours 2 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: Take CUL 110 This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
None 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 a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. College Transfer: N/A
CUL 112Nutrition for Foodservice3
Class Hours 3 Lab Hours 0 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: None This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Take CUL 112 This course provides a laboratory experience for enhancing student skills in the principles of nutrition and its relationship to the foodservice industry. Emphasis is placed on personal nutrition fundamentals, weight management/exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. College Transfer: N/A
CUL 112ANutrition for Fdsv Lab1
Class Hours 0 Lab Hours 3 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: Take CUL 112 This course provides a laboratory experience for enhancing student skills in the principles of nutrition and its relationshi College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 2 Lab Hours 0 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 2 Lab Hours 0 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course is designed to cover the practical skills and knowledge necessary for effective food and beverage servi College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Take CUL 135 This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including 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 practical applications of human relations and the skills required in the service of foods and beverages. College Transfer: N/A
CUL 135AFood & Beverage Service Lab1
Class Hours 0 Lab Hours 2 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: Take CUL 135 This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Empha College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 2 Lab Hours 6 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: Take CUL 110 Local Prerequisites: None Local Corequisites: None This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and comb College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 1 Lab Hours 4 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: Take CUL 110 Local Prerequisites: None Local Corequisites: None This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 1 Lab Hours 4 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: None Minimum State Corequisites: Take CUL 110 Local Prerequisites: None Local Corequisites: None This course introduces basic cold food preparation techniques and pantry production. Topics include College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 1 Lab Hours 8 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: Take All: CUL 110 and CUL 140 Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course provides practical experience in the planning, preparation, and presentation of represent College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Take one set: Set 1: CUL 110 and CUL 140 Set 2: CUL 110 ,CUL 142, and CUL 170 Minimum State
Corequisite
None Local
CUL 240Advanced Culinary Skills5
CIS Course ID: S24960 Class Hours 1 Lab Hours 8 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: Take one set: Set 1: CUL 110 and CUL 140 Set 2: CUL 110 ,CUL 142, and CUL 170 Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Take All: CUL 110 , CUL 140 , and CUL 240 Minimum State
Corequisite
None Local
CUL 250Classical Cuisine5
Class Hours 1 Lab Hours 8 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: Take All: CUL 110 , CUL 140 , and CUL 240 Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course is designed to reinforce the classical culinary kitchen. Topics include the wo College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
CIS Course ID: S22857 Class Hours 1 Lab Hours 4 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: Take CUL 110 and CUL 160 Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminolo College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 6 | Lab Hours 2 | Credit Hours 7 Total Credit Hours 13 a Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
Class Hours 2 Lab Hours 6 Clinical Hours 0 Work Experience 0 Minimum State Prerequisites: Take CUL 110 and CUL 140 Minimum State Corequisites: None Local Prerequisites: None Local Corequisites: None This course introduces students to the cooperation between sustainable farmers and food service operations. E College Transfer: N/A Add to Portfolio (opens a new window) Add to My Favorites (opens a new window) Print (opens a new window) Help (opens a new window)
