Total Program Credits: 55

• Current Students: Learn how to use this page to register for classes

  You are now able to sign up for classes in ctcLink using the class list below. It requires certain steps to work smoothly. Please read and follow the instructions:

  Once at the beginning of each session:

  • Follow the link below which will open the ctcLink login screen in a new browser tab
  • In the new tab login to ctcLink
  • Return back to this tab

  These steps log you into ctcLink and keep you logged in until you log out manually or close your browser. If you or a public computer it is good security practice to logout and close all browser windows when you are done.

  Proceed to ctcLink login in new window

  For each class:

  • Click on the name of the class below to show future offerings
  • Click the 'Find in ctcLink' button below the class you wish to find. (Button will only show if registration is open.)
  • A new tab with the ctcLink Class Search tool will open
  • Without changing any of the filter options, click the 'Search' button
  • Only the specific class you selected will show. If logged in following the steps above, you will be able to register for the class.

• Quarter 1

• CUL 110

  Sanitation & Safety

  2 CR

  This course provides students with an understanding of the principles and practices of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food code and adherence to them in the food service operation are addressed. Successful completion of online Managerial Certification testing is required for this program. Students will use the internet to research, use Microsoft Word to create assignments, and are required to submit work electronically.
  Prerequisites:
  ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	T	1:00 PM-3:00 PM	Carter	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• CUL 112

  Introduction to Hospitality

  2 CR

  This course provides the background and history of the hospitality industry and introduces students to the broad spectrum of hospitality/food service organizations. The course will also explore the wide variety of career opportunities and job requirements needed for the professional chef in todays job market. Students will be introduced to weights and measures, ingredient yield analysis, recipe reading and writing and various menu forms used in restaurants. Recipe conversions and pre-costing are covered as well.
  Prerequisites:
  ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher. Concurrent enrollment in CUL 110, CUL 114 and CUL 118 OR completion of CUL 110, CUL 114 and CUL 118 all with a C- or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	T	10:30 AM-12:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• CUL 114

  Culinary Skill Development I

  6 CR

  This course focuses on the foundational cooking techniques utilized in the culinary industry. Topics of study include basic mise en place skill development, foundational cooking methods, related terminology and additional cooking preparations. Theory and lab topics include focus on meat cookery, the preparation of stocks, classical and contemporary mother sauces and derivative sauces, eggs and breakfast cookery and the application of herb, spices and flavorings used in the professional kitchen today. Weekly labs provide students time to practice these foundational skills.
  Prerequisites:
  ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher or instructor permission. Concurrent enrollment in CUL 110, CUL 112 and CUL 118, OR completion of CUL 110, CUL 112 and CUL 118 all with a C- or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	M	12:00 PM-3:00 PM	Ehman	Face to Face
  LAB	W	8:00 AM-2:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  09/17/2025-12/05/2025	M	12:00 PM-3:00 PM	Ehman	Face to Face
  LAB	Th	8:00 AM-2:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• CUL 118

  Commercial Kitchen Equipment

  2 CR

  This course provides comprehensive information about common kitchen equipment used in hotels, restaurants, resorts, and other food service establishments. Emphasis is placed on safety measures used in commercial kitchens, identification of a wide variety of commercial kitchen equipment, the common use in professional kitchens and the correct operation, safety, breakdown and cleaning procedures. Perquisites: ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher. CUL 110, CUL 112 and CUL 114 all with a C- or higher or concurrent enrollment in CUL 110, CUL 112 and CUL 114.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	M	9:00 AM-11:00 AM	Carter	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• CUL 142

  Nutrition

  2 CR

  This course provides students with an introduction to nutrition, cultural food pyramids, nutritive value of foods, factors influencing body food requirements, their importance in promoting health and preventing disease, and the body processes and their relation to total nutrition. We will examine nutritional requirements throughout the human life cycle with attention to retaining nutritive values throughout the cooking process.
  Prerequisites:
  ACCUPLACER Arithmetic (230) or higher OR completion of ABE 050 with a C or higher, AND ACCUPLACER Reading (247) or higher OR RDG 085 with a C or higher, AND ACCUPLACER Writing (245) or higher OR ENGL 092 with a C or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	T	8:00 AM-10:00 AM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• Quarter 2

• AMATH 100

  Applied Occupational Math

  5 CR

  This course emphasizes mathematics used in the professional technical occupations. Students will learn mathematical skills in the following: fractions, decimals, percents, ratios & proportions, U.S. Customary Units and metric measurement systems, basic geometry and elementary algebra.
  Prerequisites:
  Placement into AMATH 100 or completion of ABE 050 with a C or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	TTh	2:10 PM-4:20 PM	Maniatis	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  04/08/2025-06/27/2025	MW	10:10 AM-11:30 AM	Hegeberg	Hybrid Synchronous
  This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  04/08/2025-06/27/2025			Johnson	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.

• Or higher

• CMST& 210

  Interpersonal Communications

  5 CR

  Designed to introduce students to the application of basic interpersonal communication theory, with a focus on achieving success in the workplace. Topics explored include self-awareness, self-disclosure, conversation skills, relationship development and maintenance, assertiveness, teamwork and group dynamics, conflict management strategies, and communicating in a diverse world.
  Prerequisites:
  Placement into AENGL 100 or higher or completion of ENGL 095 with a C or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	TTh	10:10 AM-11:30 AM	Burns	Hybrid Synchronous
  This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  04/08/2025-06/27/2025	MW	11:50 AM-1:10 PM	Burns	Hybrid Synchronous
  This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  04/08/2025-06/27/2025			Zamora	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  04/08/2025-06/27/2025			Zamora	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  04/08/2025-06/27/2025	T	2:10 PM-4:20 PM	Burns	Hybrid Synchronous
  This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  04/08/2025-06/27/2025			Waters	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.

• OR

• PSYC& 100

  General Psychology

  5 CR

  An overview of the factors affecting behavior including topics related to theories of learning, the senses, perceptions, nervous system, emotions, personality theory, motivation, abnormal behavior and therapy, and social psychology.
  Prerequisite:
  Placement into ENGL& 101 or completion of ENGL 095 with a C or higher or AENGL 100 with a C or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	MW	10:10 AM-11:30 AM	Smith	Hybrid Synchronous
  This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  04/08/2025-06/27/2025			Smith	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  04/08/2025-06/27/2025			Smith	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.

• OR

• SOC& 101

  Introduction to Sociology

  5 CR

  This course introduces the major concepts and definitions of the science of sociology. Basic sociological inquiry is covered, and how social forces shape communal and individual behaviors and attitudes. Topics include socialization, cultures, deviance, social control, inequality, power, social class, race, gender, and institutions. Students learn the basic theories and perspectives of sociology and how those theories apply to the social landscape.
  Prerequisite:
  Completion of ENGL 095 with a C or higher or AENGL 100 with a C or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025			Pollard	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.

• CUL 122

  Culinary Skill Development II

  6 CR

  This course is a continuation of Culinary Skill Development I, with study and practice focused on soups, salads, salad dressings, nuts, fruits, potatoes, grains, dry legumes and pasta preparations, sandwiches, cheese and dairy products, vegetables and vegetarian cookery. Theory topics include common market forms, yield study and costing analysis, purchasing, receiving, handling and storage of these foundational food products. Through weekly labs, students will practice applying foundational cooking methods to these food products.
  Prerequisites:
  CUL 110, CUL 112, CUL 114, CUL 118, CUL 142 all with a C- or higher. Concurrent enrollment in CUL 126, OR completion of CUL 126 with a C- or higher.

  Current & Future Offerings:

  Winter 2026
  01/06/2026-03/27/2026	M	8:00 AM-11:00 AM	Ehman	Face to Face
  LAB	T	8:00 AM-2:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  01/06/2026-03/27/2026	M	8:00 AM-11:00 AM	Ehman	Face to Face
  LAB	W	8:00 AM-2:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• CUL 126

  Pastry Skill Development I

  6 CR

  This course covers mixing and production methods for Cookies, Quick Breads, Short Doughs, Tart doughs, Éclair Paste, Strudel and Phyllo Doughs and Baked Meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. In addition, this course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
  Prerequisites:
  CUL 110, CUL 112, CUL 114, CUL 118, CUL 142 all with a C- or higher. Concurrent enrollment in CUL 122 OR completion of CUL 122 with a C- or higher.

  Current & Future Offerings:

  Winter 2026
  01/06/2026-03/27/2026	M	12:00 PM-2:00 PM	Ehman	Face to Face
  LAB	Th	8:00 AM-4:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  01/06/2026-03/27/2026	M	12:00 PM-2:00 PM	Ehman	Face to Face
  LAB	F	8:00 AM-4:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• Quarter 3

• AENGL 100

  Applied English

  5 CR

  This applied English course focuses on the workplace communication skills needed to send, receive, and process oral and written information. Along with a review of writing fundamentals, learners will use principles of clear communication, professionalism, and cultural awareness in occupational contexts. Learners will sharpen their reading, writing, and presentation skills.
  Prerequisites:
  Placement into AENGL 100 or completion of ENGL 095 with a C or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	MW	10:10 AM-11:30 AM	Barber	Hybrid Synchronous
  This is a hybrid class. The class meets both face-to-face and online for scheduled classes at specific times.
  04/08/2025-06/27/2025	TTh	2:10 PM-4:20 PM	Barber	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  04/08/2025-06/27/2025			Gordon	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  04/08/2025-06/27/2025			Gordon	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.
  04/08/2025-06/27/2025			Bracy	Online Asynchronous
  The class is taught completely online. There are no scheduled class times that are required; all online work is completed asynchronously. There is no face-to-face instruction.

• Or higher

• CUL 144

  American Regional a' la carte Cookery

  7 CR

  This course is an introduction to regional American cuisine. Students will identify 15 distinct regional American cuisines. The history, techniques, indigenous foods and recipes from the regions will be explored and prepared in lecture and labs. Students will study the cuisine of Chesapeake Bay shore, Louisiana; Mid-Atlantic states; Appalachian South, Western Ranchlands, Plantation South; South Florida and the Caribbean; the Central Plains, Rocky Mountains and Great Basin, Mexican Border, California, Hawaii, and the Pacific Northwest. Lab practice topics include station set-up and organization, food preparation, planning sheets, portion control, timing, temperature control, teamwork, communication, productivity skills, and sanitary/safety production skills. Weekly participation in a' la carte production provides students with opportunity to refine fundamental culinary skills and develop a' la minute production skills. Upon completion of this course, the student should be able to effectively set-up and operate an a' la carte station.
  Prerequisites:
  Prerequisite(s): CUL 122 and CUL 126 both with a C- or higher. Concurrent enrollment in CUL 146 OR completion of CUL 146 with a C- or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	M	9:00 AM-11:00 AM	Ehman	Face to Face
  LAB	T	8:00 AM-2:00 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  Spring 2026
  04/07/2026-06/25/2026	M	9:00 AM-11:00 AM	Ehman	Face to Face
  LAB	TW	8:00 AM-2:00 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• CUL 146

  Pastry Skill Development II

  7 CR

  This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures. This course also provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.
  Prerequisites:
  CUL 122 and CUL 126, both with a C- or higher. Concurrent enrollment in CUL 144, OR completion of CUL 144 with a C- or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	M	12:00 PM-2:00 PM	Ehman	Face to Face
  LAB	Th	8:00 AM-2:30 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.
  Spring 2026
  04/07/2026-06/25/2026	M	12:00 PM-2:00 PM	Ehman	Face to Face
  LAB	ThF	8:00 AM-2:00 PM	Ehman	Face to Face
  This class meets face-to-face for scheduled classes at specific times. There is no online instruction, although an online learning platform may be used supplementally.

• View past class requirements for this program.

  Select the year you started or the closest prior:

  2024 (current requirements)2023202220202019