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Chandler-Gilbert Community College

50 Matches Found
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CUL 101 (3)
Culinary Basics
* available for High School Dual Enrollment 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 102 (3)
Hot Foods
* available for High School Dual Enrollment 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 103 (3)
Breakfast and Cold Foods
* available for High School Dual Enrollment 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 104 (3)
Bakery and Pastry
* available for High School Dual Enrollment 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 105 (3)
Principles of Professional Cooking
* available for High School Dual Enrollment 		NTR Dept Elective   HA Departmental Elective   NSC Departmental Elective  
CUL 107 (3)
Principles and Techniques of Garde Manger 		Non Transferable   Fall 2024 and beyond: HA Departmental Elective   NSC Departmental Elective  
CUL 109 (2)
Menu Planning Development 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 111 (3)
Purchasing for Food Service Systems 		NTR Dept Elective   HA Departmental Elective   NSC Departmental Elective  
CUL 113 (3)
Commercial Baking Techniques 		NTR Dept Elective   Elective Credit   NSC Departmental Elective  
CUL 115 (2)
Food Service Sanitation, Safety and Stewarding
* available for High School Dual Enrollment 		Non Transferable   Fall 2024 and beyond: HA Departmental Elective   NSC Departmental Elective  
CUL 117 (1)
Catering - Planning and Production 		NTR Dept Elective   Elective Credit   Elective Credit  
CUL 119 (3)
Baking Theory and Retail Operations 		Non Transferable   Fall 2024 and beyond: HA Departmental Elective   NSC Departmental Elective  
CUL 120 (3)
Food Costing, Purchasing and Inventory Control 		Non Transferable   HA Departmental Elective

Note: Will satisfy program requirement for HA 355, but will carry lower-division credit only.   		NSC Departmental Elective  
CUL 123 (4)
Customer Service Practicum 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 127 (3)
Classical Desserts 		NTR Dept Elective   HA Departmental Elective   NSC Departmental Elective  
CUL 130 (6)
Savory Foods I 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 137 (3)
Specialty Breads and Breakfast Pastry 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 145 (1)
Banquet Food and Beverage Service Externship 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 150 (2)
Garde Manger I 		Non Transferable     NSC Departmental Elective  
CUL 160 (3)
Bakery I 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 170 (3)
Dining Room Operations I 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 175 (6)
Restaurant Operations Management 		  Fall 2024 and beyond: HA Departmental Elective --and-- HA 240   Fall 2024 and beyond: NSC Departmental Elective  
CUL 180 (3)
Food In History 		Elective Credit   HA Departmental Elective   Elective Credit  
CUL 190 (3)
Catering Operations I 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 201 (3)
International Cuisine 		NTR Dept Elective   HA Departmental Elective   NSC Departmental Elective  
CUL 203 (3)
American Regional Cuisine 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 205 (3)
French Cuisine 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 207 (3)
Pacific Rim Cuisine 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 209 (3)
Italian Cuisine 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 211 (7)
Professional Cooking Practicum 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 213 (3)
Buffet Catering 		NTR Dept Elective   HA Departmental Elective   NSC Departmental Elective  
CUL 215 (3)
Advanced Pastry Arts 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 217 (3)
Wedding Cake Production 		Non Transferable   Fall 2024 and beyond: HA Departmental Elective   NSC Departmental Elective  
CUL 219 (3)
Professional Pastry Techniques 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 220 (2)
Food Service Nutrition 		Elective Credit   Fall 2024 and beyond: HA Departmental Elective   NSC Departmental Elective  
CUL 223 (3)
Food Service Management 		NTR Dept Elective   HA 240   NSC Departmental Elective  
CUL 225 (3)
Supervisory Functions in Food Service 		NTR Dept Elective   Elective Credit   Elective Credit  
CUL 230 (6)
Savory Foods II 		Non Transferable   Fall 2024 and beyond: HA Departmental Elective   NSC Departmental Elective  
CUL 231AC (3)
Culinary Studies Internship 		  HA Departmental Elective   NSC Departmental Elective  
CUL 235 (2)
Advanced Culinary Techniques I - Meats 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 236 (2)
Advanced Culinary Techniques II - Seafood 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 237 (2)
Advanced Culinary Techniques III - Game and Poultry 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 255 (2)
Advanced Garde Manger I - Salads and Sandwiches 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 256 (2)
Advanced Garde Manger II - Appetizers and Hors d`oeuvres 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 260 (3)
Bakery II 		Non Transferable   HA Dept. Elective

Note: This course will satisfy the program requirement for HA 377, but carry lower-division credit only.   		NSC Departmental Elective  
CUL 265 (2)
Professional Baking I - Base Products and Sauces 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 266 (2)
Professional Baking II - Breads and Rolls 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 267 (2)
Professional Baking III - Pastries, Pies and Cakes 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 268 (2)
Professional Baking IV - Decorative and Design Work 		Non Transferable   HA Departmental Elective   NSC Departmental Elective  
CUL 270 (3)
Dining Room Operations II 		Non Transferable   HA Departmental Elective   NSC Departmental Elective