GWC Course
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ASU
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NAU
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UA
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CUL 101 (3)
Culinary Basics
* available for High School Dual Enrollment
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 102 (3)
Hot Foods
* available for High School Dual Enrollment
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 103 (3)
Breakfast and Cold Foods
* available for High School Dual Enrollment
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 104 (3)
Bakery and Pastry
* available for High School Dual Enrollment
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 105 (3)
Principles of Professional Cooking
* available for High School Dual Enrollment
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NTR Dept Elective
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HA Departmental Elective
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NSC Departmental Elective
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CUL 107 (3)
Cold Food and Breakfast Production
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 109 (2)
Menu Design and Development
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 113 (3)
Commercial Baking Techniques
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NTR Dept Elective
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Elective Credit
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NSC Departmental Elective
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CUL 115 (2)
Food Service Sanitation
* available for High School Dual Enrollment
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 119 (3)
Bakery Operations
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 120 (3)
Food Costing, Purchasing and Inventory Control
* available for High School Dual Enrollment
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Non Transferable
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HA Departmental Elective
Note: Will satisfy program requirement for HA 355, but will carry lower-division credit only.
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NSC Departmental Elective
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CUL 123 (4)
Customer Service Practicum
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 127 (3)
Classical Desserts
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NTR Dept Elective
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HA Departmental Elective
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NSC Departmental Elective
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CUL 130 (6)
Savory Foods I
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 137 (3)
Specialty Breads and Breakfast Pastry
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 145 (1)
Banquet Food and Beverage Service Externship
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 150 (6)
Garde Manger and Cold Foods
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 160 (3)
Bakery I
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 170 (3)
Dining Room Operations I
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 175 (6)
Restaurant Operations Management
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TDM Dept Elective
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HA Departmental Elective --and-- HA 240
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NSC Departmental Elective
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CUL 201 (3)
International Cuisine
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NTR Dept Elective
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HA Departmental Elective
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NSC Departmental Elective
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CUL 203 (3)
American Regional Cuisine
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 205 (3)
French Cuisine
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 207 (3)
Pacific Rim Cuisine
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 209 (3)
Italian Cuisine
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 213 (3)
Buffet Catering
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NTR Dept Elective
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HA Departmental Elective
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NSC Departmental Elective
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CUL 215 (3)
Advanced Pastry Arts
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 217 (3)
Specialty Cakes
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 219 (3)
Professional Pastry Techniques
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 220 (2)
Culinary Nutrition
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 223 (3)
Food Service Management
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NTR Dept Elective
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HA 240
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NSC Departmental Elective
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CUL 230 (6)
Savory and Hot Foods
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 231AC (3)
Culinary Studies Internship
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HA Departmental Elective
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NSC Departmental Elective
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CUL 235 (2)
Advanced Culinary Techniques I - Meats
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 236 (2)
Advanced Culinary Techniques II - Seafood
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 237 (2)
Advanced Culinary Techniques III - Game and Poultry
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 255 (2)
Advanced Garde Manger I - Salads and Sandwiches
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 256 (2)
Advanced Garde Manger II - Appetizers and Hors d`oeuvres
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 260 (6)
Baking and Pastry
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Non Transferable
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HA Dept. Elective
Note: This course will satisfy the program requirement for HA 377, but carry lower-division credit only.
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NSC Departmental Elective
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CUL 265 (2)
Professional Baking I - Base Products and Sauces
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 266 (2)
Professional Baking II - Breads and Rolls
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 267 (2)
Professional Baking III - Pastries, Pies and Cakes
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 268 (2)
Professional Baking IV - Decorative and Design Work
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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CUL 270 (3)
Dining Room Operations II
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Non Transferable
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HA Departmental Elective
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NSC Departmental Elective
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