Tri-County Community College · Courses

CUL

15 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

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

CUL 110ASanitation & Safety Lab1

Subject: CUL
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Corequisite: 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. State Course Code S22836

CUL 112Nutrition for Foodservice3

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

CUL 130Menu Design2

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

CUL 135Food & Beverage Service2

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

CUL 140Culinary Skills I5

Subject: CUL
Credits (min): 5
Credits (max): 5
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Corequisite: Take CUL 110 This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/ sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. State Course Code S22844

CUL 160Baking I3

Subject: CUL
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Corequisite: Take CUL 110 This course covers basic ingredients, 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. State Course Code S22847

CUL 170Garde Manger I3

Subject: CUL
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Corequisite: Take CUL 110 This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology. State Course Code S22849

CUL 230Global Cuisines5

Subject: CUL
Credits (min): 5
Credits (max): 5
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Prerequisite: Take All: CUL 110 and CUL 140 This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus. State Course Code S22808

CUL 240Culinary Skills II5

Subject: CUL
Credits (min): 5
Credits (max): 5
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Prerequisite: Take One Set: Set 1: CUL 110 and CUL 140 Set 2: CUL 110 CUL 142 CUL 170 This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. State Course Code S24960

CUL 245Contemporary Cuisines5

Subject: CUL
Credits (min): 5
Credits (max): 5
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Prerequisite: Take All: CUL 110 and CUL 140 This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines. State Course Code S22810

CUL 250Classical Cuisine5

Subject: CUL
Credits (min): 5
Credits (max): 5
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Prerequisite: Take All: CUL 110 , CUL 140 , and CUL 240 This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting. State Course Code S22855

CUL 260Baking II3

Subject: CUL
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Prerequisite: Take All: CUL 110 and CUL 160 This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. State Course Code S22857

CUL 270Garde Manger II3

Subject: CUL
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu
Prerequisite: Take All: CUL 110 , CUL 140 , and CUL 170 This course is designed to further students knowledge in basic cold food preparation techniques and pantry production. Topics include pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces. State Course Code S22859

CUL 273Career Development1

Subject: CUL
Credits (min): 1
Credits (max): 1
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Academic Catalog
Source: catalog.tricountycc.edu

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