Northern Wyoming Community College District · Courses

CULA

7 courses with the subject CULA, 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.

CULA 0000Any course from the CULA department.

Choose any course from the CULA department.

Subject: CULA
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu

CULA 1505Sanitation1

This course is designed for industry leaders in food safety training. The students will learn the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. Students will get a head start in understanding Hazardous Analysis Critical Control Point, (HACCP), a cutting-edge system that is the hospitality industries system-of-choice. Students are provided an opportunity to obtain ServSafe certification. This certification integrates basic food safety, personal hygiene, cross-contamination and allergens, time and temperature guidelines, cleaning, and sanitation. Minimum

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

CULA 1515Basic Culinary Skills3

This course introduces the fundamental skills that are required to be a professional culinarian. Topics such as knife skills, stocks, sauces, soups as well as recipe conversion, costing and product identification are all covered in this course. These are the basic building blocks that are required for future culinary success.

Subject: CULA
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: CULA 1505 Sanitation with a grade of “C” or better, concurrent enrollment in CULA 1505 Sanitation, or current ServSafe certification. Minimum Credits: 3 Grading: Letter

CULA 1700Basic Baking3

This course takes a systems approach to the introduction, planning and preparation of baked goods. Beginning baking principles are introduced in the planning, purchasing, preparation, presentation, and proper storage of basic baked goods. Students learn how to tailor the guidelines of learned baking techniques to fit the specific needs of any operation.

Subject: CULA
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: Completion of or concurrent enrollment with CULA 1505 Sanitation, or current ServSafe certification. Minimum Credits: 3 Grading: Letter

CULA 1950Explorations:1

This course allows students to explore a culinary-related topic. Course content will vary according to the specific subject. Minimum

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

CULA 2640International Cuisine3

This course takes a hands-on approach to the planning, development and creation of seven known food styles from around the world. Cooking principles are thoroughly covered including sanitation, ethnic ingredients, menu planning, cooking techniques and plate presentation. Cuisines that will be covered are Indian, Asian, Mexican, Italian, Mediterranean Spanish, and French.

Subject: CULA
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: Students must maintain a culinary grade point average of 2.5 or better to progress to the next course. Minimum Credits: 3 Grading: Letter

CULA 2700Advanced Baking & Pastry3

This course provides an extensive, hands-on approach to the planning and preparation of advanced baked goods. Advanced baking principles are applied in the planning, purchasing, preparation, presentation, and proper storage of baked goods. Students tailor the guidelines of baking techniques to fit the specific needs of any operation.

Subject: CULA
Credits (min): 3
Credits (max): 3
Credit unit: Credits
Type: course
Edition: 2026-2027
Catalog: 2026-2027 Catalog
Source: catalog.sheridan.edu
Prerequisite: Completion of CULA 2600 Charcuterie with a C or better All CULA courses in the program must be completed with a C or better. Minimum Credits: 3 Grading: Letter

Source: Northern Wyoming Community College District's catalog, linked per course · table learning_unit · CourseShelf publish 59