/Institutions/Adirondack-Community-College/json/24-25/College-Catalog-local.json

/Institutions/Adirondack-Community-College/json/24-25/College-Catalog.json

100

• CUL 125 Sanitation
• CUL 127 Basic Food Preparation I
• CUL 128 Basic Food Preparation II
• CUL 130 Introduction to Baking Techniques
• CUL 131 Casual Dining Room Service
• CUL 132 Advanced Baking Techniques
• CUL 133 Fine Dining Room Service
• CUL 134 Garde Manger
• CUL 135 Food Specification and Control
• CUL 137 Healthy Cuisine
• CUL 138 Advanced Food Service II
• CUL 139 Pastry and Dessert Preparation
• CUL 140 Introduction to Wine and Spirits
• CUL 141 Mathematical Applications for the Food Service Profession
• CUL 142 Sauce Theory
• CUL 143 Bar Operations and Mixology
• CUL 144 Menu Design and Pairing
• CUL 146 Contemporary Culinary Trends
• CUL 147 Chocolates and Confections
• CUL 148 Cooking/Baking Special Diets
• CUL 149 Butchering
• CUL 178 Culinary Arts Internship