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Culinary Arts - CUA
    • Menu
    • Quick Links
    • Main Page
      • Advanced a La Carte and Service
      • Advanced Cakes
      • Artisan Breads and Pastries
      • Baking Principles and Presentations
      • Butchery
      • Chocolate Confections
      • Contemporary Desserts
      • Cooking Around the World
      • Cooking on a Budget
      • CUA Internship
      • Culinary Arts Elective
      • Culinary Externship
      • Decadent Desserts
      • Desserts and Pastries
      • Desserts and Pastries
      • Food and Beverage Purchasing
      • Food Preparation I
      • Food Preparation II
      • Food Preparation Sanitation
      • Food Purchasing
      • Food Purchasing
      • Food Purchasing
      • Fundamentals of Baking
      • Healthy Entrees
      • International Cuisine
      • Intro to Cakes/Recipe Alterations
      • Introduction to a La Carte
      • Introduction to Baking
      • Introduction to Culinary Arts
      • Modern Cooking
      • Nutrition and Food Quality
      • Nutrition and Food Quality
      • Pastries and Contemporary Desserts
      • Petit Fours and Artisan Breads
      • Principles of Cooking
      • Quantity Food Production
      • Quantity Food Production
      • Sanitation
      • Specialty Foods
      • Summer Time Grilling
      • Techniques of Cooking
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Culinary Arts - CUA

Help

Courses in this Department

  • Advanced Cakes
  • Advanced a La Carte and Service
  • Artisan Breads and Pastries
  • Baking Principles and Presentations
  • Butchery
  • CUA Internship
  • Chocolate Confections
  • Contemporary Desserts
  • Cooking Around the World
  • Cooking on a Budget
  • Culinary Arts Elective
  • Culinary Externship
  • Decadent Desserts
  • Desserts and Pastries
  • Desserts and Pastries
  • Food Preparation I
  • Food Preparation II
  • Food Preparation Sanitation
  • Food Purchasing
  • Food Purchasing
  • Food Purchasing
  • Food and Beverage Purchasing
  • Fundamentals of Baking
  • Healthy Entrees
  • International Cuisine
  • Intro to Cakes/Recipe Alterations
  • Introduction to Baking
  • Introduction to Culinary Arts
  • Introduction to a La Carte
  • Modern Cooking
  • Nutrition and Food Quality
  • Nutrition and Food Quality
  • Pastries and Contemporary Desserts
  • Petit Fours and Artisan Breads
  • Principles of Cooking
  • Quantity Food Production
  • Quantity Food Production
  • Sanitation
  • Specialty Foods
  • Summer Time Grilling
  • Techniques of Cooking
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