CULA
CULA Coursesacross LCTCS
54 sections · 44courses · 3 colleges · Fall 2026
22 In-Person32 Online
CULA Availability Snapshot
How cula sections are being offered across 3 colleges in Louisiana this term (54 sections total).
When sections meet
- Morning (before noon)19
- Afternoon (noon–5 PM)13
- Asynchronous / TBA22
Start dates & instructors
Sections begin on 6 distinct dates, 13 late-start.
Taught by 15 distinct instructors across the state.
All CULA courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| CULA 100 | Sanitation | 3 | 1 | 1 | 1 Online |
| CULA 1000 | Introduction to Culinary Arts | 3 | 1 | 1 | 1 Online |
| CULA 101 | Introduction to Culinary Arts | 3 | 5 | 1 | 5 In-Person |
| CULA 102 | Basic Culinary Skills | 2 | 2 | 1 | 2 In-Person |
| CULA 1020 | Basic Food Preparation | 3 | 1 | 1 | 1 Online |
| CULA 103 | Food Safety and Sanitation | 2 | 2 | 1 | 1 In-Person1 Online |
| CULA 105 | Theory: Meat, Poultry, Seafood | 3 | 1 | 1 | 1 In-Person |
| CULA 1050 | Sanitation | 3 | 1 | 1 | 1 Online |
| CULA 107 | Foodservice Purchasing and Storeroom Operations | 3 | 1 | 1 | 1 Online |
| CULA 110 | Nutrition | 3 | 1 | 1 | 1 Online |
| CULA 1100 | Culinary Nutrition | 3 | 1 | 1 | 1 Online |
| CULA 115 | Mathematics of Culinary Arts | 2 | 1 | 1 | 1 Online |
| CULA 120 | Food Preparation Principles | 6 | 1 | 1 | 1 Online |
| CULA 121 | American Regional Cuisine | 2 | 1 | 1 | 1 In-Person |
| CULA 125 | Basic Skills Development | 2 | 1 | 1 | 1 Online |
| CULA 130 | The Hospitality Industry | 1 | 1 | 1 | 1 Online |
| CULA 140 | Food Preparation Fundamentals | 7 | 1 | 1 | 1 In-Person |
| CULA 150 | Menu Planning | 3 | 1 | 1 | 1 Online |
| CULA 1500 | Baking | 3 | 1 | 1 | 1 Online |
| CULA 160 | Dining Room Service | 1 | 1 | 1 | 1 Online |
| CULA 1600 | Advanced Baking | 3 | 1 | 1 | 1 Online |
| CULA 170 | Supervisory Management | 3 | 1 | 1 | 1 Online |
| CULA 1750 | Meat, Poultry, and Seafood | 3 | 1 | 1 | 1 Online |
| CULA 180 | Culinary Arts Externship | 2 | 1 | 1 | 1 Online |
| CULA 1800 | Soups, Stocks, and Sauces | 3 | 1 | 1 | 1 Online |
| CULA 1900 | Garde Manger Management | 3 | 1 | 1 | 1 Online |
| CULA 200 | Regional Cuisine | 3 | 1 | 1 | 1 Online |
| CULA 207 | Fundamentals of Baking | 2 | 2 | 1 | 2 In-Person |
| CULA 208 | Soups, Stocks, and Sauces | 2 | 1 | 1 | 1 In-Person |
| CULA 209 | Dining Room & Bev Service | 3 | 1 | 1 | 1 Online |
| CULA 210 | International Cuisine | 3 | 2 | 2 | 1 In-Person1 Online |
| CULA 211 | Dessert Fundamentals | 2 | 1 | 1 | 1 In-Person |
| CULA 213 | Nutrition for the Culinary Pro | 2 | 2 | 1 | 1 In-Person1 Online |
| CULA 214 | Restaurant/Hospitality Superv. | 3 | 1 | 1 | 1 Online |
| CULA 215 | Food/Sales/Beverage Cost Cntrl | 3 | 1 | 1 | 1 In-Person |
| CULA 217 | Human Relations & Supervisor | 3 | 2 | 2 | 1 In-Person1 Online |
| CULA 227 | Menu Design and Management | 3 | 1 | 1 | 1 Online |
| CULA 233 | Culinary Internship | 2 | 1 | 1 | 1 In-Person |
| CULA 235 | Purchasing and Cost Control | 3 | 1 | 1 | 1 In-Person |
| CULA 2700 | Food Service Management I & II | 3 | 1 | 1 | 1 Online |
| CULA 2730 | Food Service Management III | 3 | 1 | 1 | 1 Online |
| CULA 2750 | FSM IV- Hosp & Rest Mgmt | 3 | 1 | 1 | 1 Online |
| CULA 2850 | Culinary Practicum | 3 | 1 | 1 | 1 In-Person |
| CULA 2900 | International Cuisine | 3 | 1 | 1 | 1 Online |
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