CEG 2024 - 2025 | CEG Help | Department List | Advanced Query | CEG Home |
2024-25 | 2023-24 | 2022-23 | 2021-22 | 2020-21 | Prior Years |
Scottsdale Course | ASU | NAU | UA |
---|---|---|---|
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 |