Cochise Course
|
ASU
|
NAU
|
UA
|
CUL 101 (3)
Cake Decorating
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 105 (3)
Nutrition in Food Service
|
NTR 100
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 107 (3)
Restaurant Sanitation
|
Non Transferable
|
HA 240
|
Elective Credit
|
CUL 115 (2)
Food Service Sanitation
* available for High School Dual Enrollment
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 116 (2)
Essential Culinary Skills I
* available for High School Dual Enrollment
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 117 (3)
Essential Culinary Skills II
* available for High School Dual Enrollment
|
Non Transferable
|
HA 243
|
NSC Departmental Elective
|
CUL 120 (3)
Breakfast and Cold Foods
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 121 (3)
Sauces
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 130 (3)
Principles of Baking
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 131 (3)
Cake Decorating Principles
|
Non Transferable
|
HA Departmental Elective
|
Non Transferable
|
CUL 132 (3)
Intermediate Baking And Pastry Techniques
|
Non Transferable
|
HA Departmental Elective
|
Non Transferable
|
CUL 150 (3)
Intermediate Culinary Skills
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 151 (3)
Inventory Control and Dining Room Management
|
Non Transferable
|
HA Departmental Elective
|
Non Transferable
|
CUL 152 (3)
Advanced Culinary Skills
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 171 (2)
Old World Wines: Foundation and Evaluation
|
Elective Credit
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 172 (2)
New World Wines: Foundation and Evaluation
|
Elective Credit
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 173 (2)
Beer: Foundation and Evaluation
|
Elective Credit
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 204 (3)
Food Service Purchasing & Control
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 215 (3)
Cooking Essentials
|
Non Transferable
|
HA 243
|
NSC Departmental Elective
|
CUL 217 (3)
Saucier
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 220 (3)
Breads and Baking Theory
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 221 (3)
Pastry Basics
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 222 (3)
Advanced Confections and Pastries I
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 223 (3)
Advanced Confections and Pastries II
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 224 (1)
Field Experience in Culinary Arts (1-4)
|
NTR Dept Elective
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 225 (3)
Garde Manger I
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 226 (3)
Garde Manger II
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 230 (3)
Professional Pastry Techniques
|
Non Transferable
|
HA Departmental Elective
|
Non Transferable
|
CUL 231 (3)
Professional Chocolates and Confections
|
Non Transferable
|
HA Departmental Elective
|
Non Transferable
|
CUL 242 (3)
Dining Service Management
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 275 (3)
International Cuisine
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 280 (3)
Advanced Techniques in Gourmet Food Preparation I
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|
CUL 281 (3)
Advanced Techniques Gourmet Food Preparation II
|
Non Transferable
|
HA Departmental Elective
|
NSC Departmental Elective
|