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2024-2025 Catalog
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Contents
General Information
Policies and Procedures
Student Services
Programs and Degrees
Programs of Study
Program Areas
Courses
AGRI-Agribusiness
ANTH-Anthropology
ARTS-Art
AUTO-Automotive Technology
BACC-Accounting Career
BARB-Barbering
BIOL-Biological Sciences
BMGT-BusinessMarketingManagement
BOFF-Office Systems
CACC-Accounting Transfer
CBUS-Business Management
CECN-Economics
CHEM-Chemistry
CRIM-Criminal Justice
CRMC-Cancer Registry
CSCI-Computer Science
CULA-Culinary Arts
100
400
CULA 405
CULA 410
CULA 415
CULA 420
CULA 425
CULA 430
CULA 435
CULA 440
CULA 445
CULA 450
CULA 455
CULA 460
CULA 465
DEVE-English Developmental
DEVM-Mathematics Developmental
DEVR-Reading Skills-Developmental
DISN-Disney
DRAF-Drafting
ECHO-Echocardiography
EDUC-Education
ELEC-Electronics
ENGL-English
GEOG-Geography
GRPH-Graphic Design
GSCI-General Science
HIST-History
HITT-Health Information Technology
HLTH-Health
HORT-Horticulture
HUMN-Humanities
HVAC-Heating Ventilation Air Cond
INFO-Information Systems
INRM-Insurance Risk Management
INST-Instructional Studies
JRNM-Journalism
LGST-Logistics Courses
LITR-Literature
MATH-Mathematics
MATT-Math BusinessTechnical
MEDA-Medical Assistant
MFRG-Manufacturing
MRKT-Marketing
MUSI-Music
NURS-Nursing
PEMW-Physical Education
PHIL-Philosophy
PHMB-Public Health Medical Billing
PHYS-Physical Science
POLI-Political Science
PSYC-Psychology
RDTC-Radiologic Technology
ROBO-Robotics
SLPA - Speech Language Pathology Assistant
SOCY-Sociology
SONO-Sonography
SPAN-Spanish
SPCH-Speech
SUST-Sustainability
WELD-Welding
WIND-Industrial Maintenance Wind
WOCO-Workers Compensation
Community Outreach
Catalog Links
Catalog Home
Site Map
All Catalogs
400
CULA 405
Food Sanitation and Safety
CULA 410
Culinary Essentials
CULA 415
Methods and Principles
CULA 420
Bakeshop I
CULA 425
Bakeshop II
CULA 430
Salads, Sandwiches, Hors d'Oeuvres
CULA 435
Stocks, Sauces, and Soups
CULA 440
Meats, Poultry, Fish, and Eggs
CULA 445
Vegetables and Starches
CULA 450
Nutrition and Menu Planning
CULA 455
Serving the Customer
CULA 460
Farm to Fork
CULA 465
Catering Fundamentals