CUL courses
19 courses · Truckee Meadows Community College · Fall 2026
- CUL 100 — - Sanitation/HACCP Units: 21 section
- CUL 101 — - Sanitation/HACCP (CFPM) Units: 11 section
- CUL 105 — - Basic Skills Development Units: 31 section
- CUL 106 — - Understanding Culinary Techniques I Units: 61 section
- CUL 108 — - Understanding Culinary Techniques II Units: 61 section
- CUL 114 — - Buffet Catering Units: 31 section
- CUL 125 — - Principles of Baking Units: 31 section
- CUL 130 — - Garde Manger Units: 31 section
- CUL 170 — - Retail Deli and Bakery Units: 31 section
- CUL 195 — - Selected Topics in Culinary Arts Units: 1-61 section
- CUL 198 — - Special Topics in Culinary Arts Units: 0.5-61 section
- CUL 200 — - Aromatics/Restaurant Experience Units: 41 section
- CUL 210 — - American Regional Cuisine Units: 31 section
- CUL 220 — - International Cuisine Units: 31 section
- CUL 225 — - Advanced Baking Units: 31 section
- CUL 230 — - Pastry Arts Units: 31 section
- CUL 245 — - The Business Chef Units: 31 section
- CUL 250 — - Saucier Units: 31 section
- CUL 295 — - Work Experience in Culinary Arts Units: 1-61 section
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