12 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 106Principles of Culinary Arts I3
Lecture hours per week: 2-3 Laboratory hours per week: 2-3 Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 3 Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 0 Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
CUL 122Applied Nutrition for Food Service Laboratory1
Lecture hours per week: 0 Laboratory hours per week: 3-5 Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 3 Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 3 Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 3 Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region?s cooking style. Includes the preparation of the various regional foods. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 3 Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 2 Laboratory hours per week: 3 Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 3 Laboratory hours per week: 0 Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.
Lecture hours per week: 1-5 Laboratory hours per week: 0 Provides an opportunity to explore topical areas of interest to or needed by students. May be used also for special honors courses. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
Lecture hours per week: 3 Laboratory hours per week: 0 Requires completion of a project or research report related to the student’s occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field. May be repeated for credit. An additional career and technical education course specific fee of $25.00 per credit hour applies to this course. The price is discounted 50% to $12.50 per credit hour for the 2026-27 academic year only.
