CUL courses
52 courses · Estrella Mountain Community College · Fall 2026
- CUL 101 — Culinary Basics1 section
- CUL 102 — Hot Foods1 section
- CUL 103 — Breakfast and Cold Foods1 section
- CUL 104 — Bakery and Pastry1 section
- CUL 105 — Principles of Professional Cooking1 section
- CUL 107 — Cold Food and Breakfast Production1 section
- CUL 109 — Menu Design and Development1 section
- CUL 113 — Commercial Baking Techniques1 section
- CUL 115 — Food Service Sanitation1 section
- CUL 119 — Bakery Operations1 section
- CUL 120 — Food Costing, Purchasing and Inventory Control1 section
- CUL 123 — Culinary Customer Service Internship1 section
- CUL 127 — Classical Desserts1 section
- CUL 130 — Savory Foods I1 section
- CUL 137 — Specialty Breads and Breakfast Pastry1 section
- CUL 145 — Banquet Food and Beverage Service Externship1 section
- CUL 150 — Garde Manger and Cold Foods1 section
- CUL 160 — Bakery I1 section
- CUL 170 — Dining Room Operations I1 section
- CUL 175 — Restaurant Operations Management1 section
- CUL 201 — International Cuisine1 section
- CUL 203 — American Regional Cuisine1 section
- CUL 205 — French Cuisine1 section
- CUL 207 — Pacific Rim Cuisine1 section
- CUL 209 — Italian Cuisine1 section
- CUL 213 — Buffet Catering1 section
- CUL 215 — Advanced Pastry Arts1 section
- CUL 217 — Specialty Cakes1 section
- CUL 219 — Professional Pastry Techniques1 section
- CUL 220 — Culinary Nutrition1 section
- CUL 223 — Food Service Management1 section
- CUL 230 — Savory and Hot Foods1 section
- CUL 231AC — Culinary Studies Internship1 section
- CUL 235 — Advanced Culinary Techniques I - Meats1 section
- CUL 236 — Advanced Culinary Techniques II - Seafood1 section
- CUL 237 — Advanced Culinary Techniques III - Game And Poultry1 section
- CUL 255 — Advanced Garde Manger I - Salads and Sandwiches1 section
- CUL 256 — Advanced Garde Manger II - Appetizers and Hors d'oeuvres1 section
- CUL 260 — Baking and Pastry1 section
- CUL 265 — Professional Baking I - Base Products And Sauces1 section
- CUL 266 — Professional Baking II - Breads And Rolls1 section
- CUL 267 — Professional Baking III - Pastries, Pies And Cakes1 section
- CUL 268 — Professional Baking IV - Decorative And Design Work1 section
- CUL 270 — Dining Room Operations II1 section
- CUL 296WA — Cooperative Education1 section
- CUL 296WB — Cooperative Education1 section
- CUL 296WC — Cooperative Education1 section
- CUL 296WD — Cooperative Education1 section
- CUL 298AA — Special Projects1 section
- CUL 298AB — Special Projects1 section
- CUL 298AC — Special Projects1 section
- CUL ELC — Culinary Arts Elective1 section
Spot missing or incorrect course data?