Total Program Credits: 103

• 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.
  Summer 2025
  07/08/2025-08/29/2025			Maniatis	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 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.
  Summer 2025
  07/08/2025-08/29/2025			Richards	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.

• Quarter 4

• CUL 150

  Field-Based Experience

  6 CR

  This course provides students with industry job experience in a college approved professional kitchen, allowing students to apply first year curriculum cooking skills and culinary knowledge to professional restaurants, hotels, clubs, caterers and other hospitality organizations.
  Prerequisite:
  Instructor Permission

  Current & Future Offerings:

• Quarter 5

• 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.
  Summer 2025
  07/08/2025-08/29/2025			Burns	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.
  07/08/2025-08/29/2025			Burns	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.
  Summer 2025
  07/08/2025-08/29/2025			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.
  07/08/2025-08/29/2025			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 211

  Meat Identification and Fabrication

  4 CR

  This course provides an introduction into basic identification and use of hand tools and equipment in meat and fish fabrication. Activities include composition, skeletal structures, muscle types and fabrication of meats, poultry and seafood. Students will apply basic yield analysis, portion cost calculations, purchasing and receiving, basic cooking methods, inspection and USDA regulations, sanitation and hygiene.
  Prerequisites:
  CUL 144, CUL 146, CUL 150, all with a C- or higher. Concurrent enrollment in CUL 218 and CUL 222 OR completion of CUL 218 and CUL 222, both with a C- or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	T	8:00 AM-10:00 AM	Pritz	Face to Face
  LAB	T	10:00 AM-2:30 PM	Pritz	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 218

  Garde Manger

  6 CR

  This course introduces students to the proper techniques, procedures and implementation of the Garde Manger Chef. Students will prepare various hot and cold foods, common in the professional Garde Manger Kitchen. Students will gain an understanding of the fundamentals behind forcemeat production for use in sausage and pates, cheese making, fermentation, preservation, including salt curing, and smoking. Students will create and present hot and cold hors d'oeuvres, amuse bouche, and intermezzos. Students will be introduced to modernist cooking techniques, ice carving, sous vide and liquid nitrogen throughout this course. Prerequisite(s): CUL 144, CUL 146, and CUL 150 all with a C- or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	Th	8:00 AM-10:00 AM	Carter	Face to Face
  LAB	Th	10:00 AM-2:30 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 222

  Supervisor Development

  3 CR

  In this course students gain an overview of specific concepts necessary to successfully utilize human resources in a food service environment. Lectures on selected topics, student projects and assignments related to workplace activities form the majority of the material presented.
  Prerequisites:
  CUL 144, CUL 146, and CUL 150, all with a C- or higher. Concurrent enrollment in CUL 211 and CUL 218 OR completion of CUL 211 and CUL 218 both with a C- or higher.

  Current & Future Offerings:

  Fall 2025
  09/17/2025-12/05/2025	W	9:00 AM-12:00 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.

• Quarter 6

• CUL 220

  Restaurant Management

  5 CR

  In this course, students apply advanced concepts related to business and operations management in the culinary industry. Students will plan and develop menus, create a kitchen design and dining room lay out, analyze point of sale operations and create business projections.
  Prerequisites:
  CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 224, CUL 226 and CUL 228 OR completion of CUL 224, CUL 226 and CUL 228 all with a C- or higher

  Current & Future Offerings:

  Winter 2026
  01/06/2026-03/27/2026	T	8:00 AM-10:00 AM	Pritz	Face to Face
  LAB	T	10:00 AM-1:30 PM	Pritz	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 224

  Food and Beverage Service

  3 CR

  This course assists students in developing food and beverage service skills based on dining room operations in a wide variety of service styles. The students are instructed in principles of front of the house operations, point of sale systems and guest relations. Students will learn the fundamentals of non-alcoholic and alcoholic beverages, appropriate beverage laws, and service for a variety of food and beverage establishments.
  Prerequisites:
  CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 220, CUL 226 and CUL 228, or completion of CUL 220, CUL 226 and CUL 228 all with a C- or higher.

  Current & Future Offerings:

  Winter 2026
  01/06/2026-03/27/2026	W	8:00 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 226

  International Cuisine

  6 CR

  This course provides students with practical experience in the preparation and service of foods from international countries. Emphasis is placed on eating habits, ethic influences, indigenous foods and customs, cooking methods used, traditional equipment and each region's overall influence on today's restaurant market. Weekly participation in theme buffet productions enhances student's technical skills.
  Prerequisites:
  CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 220, CUL 224 and CUL 228 OR completion of CUL 220, CUL 224 and CUL 228 all with a C- or higher

  Current & Future Offerings:

  Winter 2026
  01/06/2026-03/27/2026	Th	8:00 AM-10:00 AM	Carter	Face to Face
  LAB	Th	12:30 PM-2:30 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 228

  Banquet and Catering Management

  3 CR

  In Banquet and Catering Management, students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full-service buffet event.
  Prerequisites:
  CUL 211, CUL 218, and CUL 222, all with a C- or higher. Concurrent enrollment in CUL 220, CUL 224 and CUL 226 OR completion of CUL 220, CUL 224 and CUL 226 all with a C- or higher.

  Current & Future Offerings:

  Winter 2026
  01/06/2026-03/27/2026	W	12:00 PM-2:00 PM	Carter	Face to Face
  LAB	Th	10:30 AM-12:30 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.

• Quarter 7

• CUL 230

  Northwest a' la carte Restaurant Cookery

  8 CR

  This course provides students with an opportunity to apply the vast majority of the Culinary Arts curriculum as students rotate through several stations creating Northwest cuisine in the a' la carte restaurant kitchen. Students are expected to manage the responsibilities in setting up and running an a' la carte restaurant station including food preparation, planning sheets, organization, portion control, timing, temperature control, teamwork, communication, productivity and sanitary production skills. In addition, students will practice expeditor skills including coordinating and controlling the flow of finished menu items from the station chefs and working closely with student service staff and maître d' positions. Students will study a variety of modern food sourcing topics including buying local, sustainability topics, organic food production, GMOs, irradiation and other staple food production methods. Practical final test is designed to assess the student's overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and prepare a three-course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. Students will prepare a formal menu using assigned optional proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
  Prerequisites:
  CUL 220, CUL 224, CUL 226, and CUL 228, all with a C- or higher. Concurrent enrollment in CUL 232 and CUL 236 OR completion of CUL 232 and CUL 236 with a C- or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	T	9:00 AM-10:00 AM	Carter	Face to Face
  LAB	W	8:00 AM-2:00 PM	Pritz	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	T	9:00 AM-10:00 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 232

  Food and Beverage Service Lab

  2 CR

  In this course students apply service skills, knowledge, guest relations, tableside cookery, point-of-sale operations, cash handling, reservations, seating, and greeting, in Café Culinaire. The students are responsible for excellent customer service under all conditions. Students work in various dining room positions at Bellingham Technical Colleges Café Culinaire such as; maître d, front server and back server.
  Prerequisites:
  CUL 220, CUL 224, CUL 226, and CUL 228, all with a C- or higher. Concurrent enrollment in CUL 230 and CUL 236 or completion of CUL 230 and CUL 236 with a C- or higher.

  Current & Future Offerings:

• CUL 236

  Wine Appreciation

  2 CR

  This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.
  Prerequisites:
  This course provides comprehensive information about wine from all the major wine producing countries in the world. Emphasis is placed on the history of wine, production characteristics and laws, food and wine paring, cooking with wine, wine menus, purchasing, formal wine service and storage requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes. Concurrent enrollment in CUL 230 and CUL 232 or completion of CUL 230 and CUL 232 with a C- or higher.

  Current & Future Offerings:

  Spring 2025
  04/08/2025-06/27/2025	T	10:30 AM-12:00 PM	Carter	Face to Face
  LAB	T	12:30 PM-2:30 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.
  Spring 2026
  04/07/2026-06/25/2026	T	10:30 AM-12:00 PM	Carter	Face to Face
  LAB	T	12:30 PM-2:30 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.

• View past class requirements for this program.

  Select the year you started or the closest prior:

  2024 (current requirements)2023202220202019