CUL courses
31 courses · Central Oregon Community College · Fall 2026
- CUL 100 — Want to be a Chef?1 section
- CUL 101 — Introduction to Culinary Arts1 section
- CUL 102 — Food Safety and Sanitation1 section
- CUL 104 — Applied Math for Culinary Arts1 section
- CUL 105 — International Exchange Preparation1 section
- CUL 110 — Culinary Foundations I1 section
- CUL 140 — Culinary Foundations II1 section
- CUL 170 — Culinary Foundations III1 section
- CUL 181 — Modern Garde Manger1 section
- CUL 199 — Selected Topics: Culinary Arts1 section
- CUL 200 — Comprehensive Kitchen Operations for the Restaurant Industry1 section
- CUL 203 — Food Truck Operations1 section
- CUL 220 — International Cuisine and Global Flavor Profiling1 section
- CUL 225 — Applied Harvesting and Food Preservation Principles1 section
- CUL 230 — Culinary Nutrition and Applied Techniques of Healthy Cooking1 section
- CUL 235S — Farm-to-Table and Sustainable Cuisine Practices1 section
- CUL 240 — Butchery1 section
- CUL 242 — Charcuterie1 section
- CUL 255S — Event Planning and Execution with Modern Banquet Cookery1 section
- CUL 265S — Advanced Skill Development and Culinary Competition Mastery1 section
- CUL 270 — Culinary Arts Capstone1 section
- CUL 276A — Regional World Cuisines: Africa1 section
- CUL 276C — Regional World Cuisines: Caribbean1 section
- CUL 276F — Regional World Cuisines: France1 section
- CUL 276G — Regional World Cuisines: Germany1 section
- CUL 276I — Regional World Cuisines: Italy1 section
- CUL 276J — Regional World Cuisines: Asia1 section
- CUL 276S — Regional World Cuisines: Spain1 section
- CUL 280 — Culinary Arts Industry Internship1 section
- CUL 298 — Independent Study: Culinary1 section
- CUL 299 — Selected Topics: Culinary Arts1 section
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