CUL courses
35 courses · College of Southern Nevada · Fall 2026
- CUL 100 — Sanitation/HACCP1 section
- CUL 110 — Basic Cookery1 section
- CUL 115 — Introduction to Butchery and Charcuterie1 section
- CUL 125 — Principles of Baking1 section
- CUL 130 — Garde Manger1 section
- CUL 135 — Breads of the World1 section
- CUL 140 — Catering Operations1 section
- CUL 175 — Cake Design1 section
- CUL 200 — Aromatics/Restaurant Experience1 section
- CUL 215 — Plated Desserts1 section
- CUL 220 — International Cuisine1 section
- CUL 225 — Advanced Baking1 section
- CUL 230 — Pastry Arts1 section
- CUL 235 — Advanced Garde Manger1 section
- CUL 240 — French Cuisine1 section
- CUL 250 — Saucier1 section
- CUL 255B — Retail Bakery Management1 section
- CUL 260 — Introduction to Chocolate1 section
- CUL 265 — Introduction to Sugar Arts1 section
- CUL 270 — Ice Carving1 section
- CUL 275 — Advanced Cake Design1 section
- CUL 280B — Principles of Quantity Baking1 section
- CUL 285B — Advanced Chocolate1 section
- CUL 290 — Culinary Competition1 section
- CUL 295 — Work Experience in Culinary Arts1 section
- CUL 320 — Technology Applications in the Hospitality Industry1 section
- CUL 330 — Advanced Garde Manager1 section
- CUL 340 — Butchery and Charcuterie1 section
- CUL 350 — Menu Development and Profitability1 section
- CUL 360 — Quantity Food Production/HACCP Training1 section
- CUL 370 — Cooking for Dietary Needs1 section
- CUL 400 — Modern Culinary Trends1 section
- CUL 410 — Food Science and Flavor Theory1 section
- CUL 420 — Global Flavors1 section
- CUL 460 — Externship1 section
Spot missing or incorrect course data?