Electives
Culinary Arts Electives
| Course Number | Course Description | Credits |
|---|---|---|
| CUL 112 | Advanced Professional Cooking | 3 |
| CUL 113 | Soups, Stocks and Sauces | 3 |
| CUL 118 | Fundamentals of Meat Processing | 3 |
| CUL 126 | Food Service Sanitation Refresher Course | .5 |
| CUL 128 | Advanced Professional Baking | 2 |
| CUL 129 | Cake Decorating I | 2 |
| CUL 200 | Culinary Competition | 2 |
| CUL 231 | Internship II | 3 |
| CUL 299 | Special Topics (with coordinator’s approval) | 1-3 |
Prerequisites may be required for some courses.
Refer to the Online Course Catalog or Class Search link in eSTORM for a full course description.