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Culinary Essentials (CTCULE)



In this program, students explore the essentials of culinary skills and techniques. Topics relating to food safety, basic knife skills, and conventional cooking methods required in professional food service operations will be discussed. Students with a passion for food, or who are currently employed in entry to mid-level culinary positions, will gain deeper insight in culinary arts to progress in many food service related careers. The program provides a foundation for continued study toward an associate degree.

Admissions Requirements

Academic Math Level 2 or concurrent enrollment in MTH 067 or higher math course is required for enrollment in CUL 116.

Contact Information

Business/Computer Technologies
Culinary and Hospitality Mgt
Derek Anders Jr.
Alice Gannon-Boss


(Items marked in orange are available online.)
Major/Area Requirements
Class Title Minimum Credits
CUL 110 Sanitation and Hygiene 2
CUL 116 Culinary Principles * 3
CUL 120 Classical Kitchen 3
CUL 121 Modern Kitchen 3
Total 11
Total Credits Required


*CUL 116 requires Academic Math Level 2 or concurrent enrollment in MTH 067 (or higher MTH course).

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“My teacher posted his lectures and activities on Blackboard weekly, so I was able to complete all required class work and tests at my own leisure. Most importantly, I learned a ton in the course, and my excellent instructor was available by email around the clock.”

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