| Department | Course Number | Abbreviated Title | Credits | Details |
|---|---|---|---|---|
| Culinary Arts | 101 | SUSTAIN FOOD SYS PRACTIC | 3 | CUL 101 |
| Culinary Arts | 111 | CULINARY MATH | 5 | CUL 111 |
| Culinary Arts | 123 | SAFETY & SANITATION | 3 | CUL 123 |
| Culinary Arts | 164 | BAKING THEORY | 3 | CUL 164 |
| Culinary Arts | 165 | BAKING LAB | 10 | CUL 165 |
| Culinary Arts | 170 | INTRO TO CULINARY ARTS | 1 | CUL 170 |
| Culinary Arts | 171 | COOKING FUNDAMENTALS | 3 | CUL 171 |
| Culinary Arts | 172 | STOCKS/SOUPS/SAUCES | 3 | CUL 172 |
| Culinary Arts | 173 | COLD KITCHEN | 3 | CUL 173 |
| Culinary Arts | 174 | FOOD ID & PREPARATION | 3 | CUL 174 |
| Culinary Arts | 184 | REMARKABLE SERVICE | 3 | CUL 184 |
| Culinary Arts | 185 | AMERICAN REGION CUISINES | 10 | CUL 185 |
| Culinary Arts | 199 | CO-OP ED EXPERIENCE | 5 (variable) | CUL 199 |
| Culinary Arts | 210 | HR MGMT/SUPERVISION | 3 | CUL 210 |
| Culinary Arts | 236 | CONTROL FOODSERVICE COST | 3 | CUL 236 |
| Culinary Arts | 237 | WINE & BEVERAGE STUDIES | 3 | CUL 237 |
| Culinary Arts | 238 | GARDE MANGER | 3 | CUL 238 |
| Culinary Arts | 239 | CHOC/SUGER/FONDANT CAKES | 3 | CUL 239 |
| Culinary Arts | 240 | BAKERY SOUS CHEF LAB | 10 | CUL 240 |
| Culinary Arts | 241 | INTERNATIONAL CUISINES | 10 | CUL 241 |
| Culinary Arts | 242 | ADV BREADS & PASTRY | 10 | CUL 242 |
| Culinary Arts | 264 | ADV BREADS/PASTRY THEORY | 3 | CUL 264 |
| Culinary Arts | 284 | FOOD BUSINESS CONCEPTS | 3 | CUL 284 |
| Culinary Arts | 297 | BAKING/PASTRYCAPSTONE | 1 | CUL 297 |
| Culinary Arts | 298 | CULINARY CAPSTONE | 1 | CUL 298 |
Mount Vernon Campus
2405 East College Way
Mount Vernon, WA 98273
English (360) 416-7600
Español (360) 416-7600 ext.8
(TTY) (360) 416-7718
Whidbey Island Campus
1900 SE Pioneer
Oak Harbor, WA 98277
(360) 675-6656
