2021-2022 Undergraduate and Graduate Catalog

• 2021-2022 Undergraduate and Graduate Catalog (2021-2022-official)
• Up one level
• Course Descriptions
• In this section
• CUL 102 American Cuisine Project: a Global Chef's Perspective
• CUL 109 Storeroom Operations and Purchasing
• CUL 110 Sanitation
• CUL 111 Introduction to Professional Cookery
• CUL 112 Stocks, Sauces, and Soups
• CUL 118 Methods Of Cooking
• CUL 122 Cost Control
• CUL 125 Quantity Food Production
• CUL 126 Professional Development
• CUL 127 Breakfast Production
• CUL 136 Menus
• CUL 139 Advanced Skills
• CUL 142 Fine Dining Service
• CUL 145 Baking and Pastry
• CUL 199 Topics In Culinary Arts
• CUL 202 Internship Practicum Extension
• CUL 206 Internship Practicum
• CUL 207 Internship Theory
• CUL 232 FoodService Management
• CUL 244 Garde Manger
• CUL 246 Fish and Sauce
• CUL 248 Meat and Sauce
• CUL 249 Fine Dining
• CUL 255 Off-Premise Catering
• CUL 280 Sustainability
• CUL 281 Banquets
• CUL 292 Modern Cuisine: Science of Cooking
• CUL 296 Quick Serve Restaurant
• CUL 319 Global Flavors
• CUL 321 Contemporary Pastry Arts
• CUL 325 Food Service Public Relations
• CUL 345 Wines, Spirits, and Food Affinities
• CUL 360 Food Wellness Trends
• CUL 372 Menu to Plate Concepts
• CUL 390 Cooking for Dietary Needs
• CUL 400 Professional Development
• CUL 410 Flavor Theory
• CUL 420 Food Service Research and Development
• CUL 436 Facilities Planning
• CUL 485 Plant Based Forward Cooking
• CUL 94 
• CUL 95 Sixth or Sevnth Block Practical Exam