CUL courses
28 courses · Bristol Community College · Fall 2026
- CUL 100 — Introduction to the College/Culinary Experience1 section
- CUL 111 — Fundamental Culinary Skills and Techniques1 section
- CUL 112 — Garde Manger and Banquets1 section
- CUL 113 — Baking and Pastry Fundamentals1 section
- CUL 114 — Dining Room Management1 section
- CUL 115 — Culinary Arts and Sustainability1 section
- CUL 123 — Wine and Bar Management1 section
- CUL 140 — Food Safety Management1 section
- CUL 151 — Essentials of Baking and Pastry1 section
- CUL 152 — Essentials of Baking II1 section
- CUL 153 — Baking Technologies1 section
- CUL 154 — Introduction to Showpieces and Displays1 section
- CUL 155 — Cooking Skills for Bakers1 section
- CUL 156 — Artisan Bread1 section
- CUL 157 — French Pastries1 section
- CUL 160 — Introduction to Hospitality Food Services1 section
- CUL 216 — Cuilnary Capstone Experience1 section
- CUL 240 — Purchasing, Menu Planning and Cost Control1 section
- CUL 241 — Foodservice Operations1 section
- CUL 245 — Modern Cooking Techniques1 section
- CUL 248 — Restaurant a la carte Cooking1 section
- CUL 251 — Advanced Pastry Arts1 section
- CUL 252 — Advanced Pastry Arts II1 section
- CUL 253 — The Art of the Cake1 section
- CUL 254 — Contemporary Plated Desserts1 section
- CUL 255 — Chocolate and Confectionery Techniques1 section
- CUL 261 — Classical Cuisine1 section
- CUL 262 — International Cuisine1 section
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