CART courses
36 courses · Blue Ridge Community and Technical College · Fall 2026
- CART 100 — Intro Culinary Food Service (2)1 section
- CART 110 — Molecular Gastronomy (1)1 section
- CART 115 — Safety/Sanitation in Food Serv (2)1 section
- CART 116 — Servsafe Alcohol (1)1 section
- CART 120 — Bruin Cafe Lecture (1)1 section
- CART 120L — Bruin Cafe Lab (3)1 section
- CART 145 — Modern Cakes and Pastries (1)1 section
- CART 146 — Regional Italian Cuisine (1)1 section
- CART 147 — Farm to Table Cuisine (1)1 section
- CART 148 — Plated Desserts (1)1 section
- CART 149 — Atlantic Seafood (1)1 section
- CART 150 — Pasta On the Silk Road (1)1 section
- CART 151 — Native American Cuisine (1)1 section
- CART 152 — Californian Cuisine (1)1 section
- CART 170 — Bread Fundamentals (1)1 section
- CART 170L — Bread Fundamentals Lab (3)1 section
- CART 199 — Special Topics (1-4)1 section
- CART 200 — International Cuisines Lecture (1)1 section
- CART 200L — International Cuisines Lab (2)1 section
- CART 201 — Stocks, Soups, and Sauces (1)1 section
- CART 201L — Stock, Soups & Sauces Lab (2)1 section
- CART 203 — Culinary Nutrition (3)1 section
- CART 204 — Inventory and Purchasing (3)1 section
- CART 212 — Baking Skills & Development (4)1 section
- CART 231 — Garde Manger and Cold Presentations (3)1 section
- CART 245 — Cooking Fundamentals I Lecture (1)1 section
- CART 245L — Cooking Fundamentals I Lab (3)1 section
- CART 246 — Cooking Fundamentals II (1)1 section
- CART 246L — Cooking Fundamentals II Lab (3)1 section
- CART 264 — Catering Fundamentals (4)1 section
- CART 280 — Cake Design and Professional Decorating (4)1 section
- CART 292 — Culinary Arts Internship (1-4)1 section
- CART 294 — International Pastries and Desserts (4)1 section
- CART 295 — Pastry Showpieces (4)1 section
- CART 296 — Ala Carte (3)1 section
- CART 299 — Special Topics (1-4)1 section
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