Culinary Arts Courses at Asheville-Buncombe Technical Community College
Spring 2026 · 14 sections across 11 courses
12 In-Person2 Online
14 sections
| CRN | Course | Title | Schedule | Starts | Instructor | Campus | Mode | |
|---|---|---|---|---|---|---|---|---|
| CUL-110-OA1 | CUL 110 | Sanitation & Safety | M T W Th F Sa Su | Started Jan 12 | Bronwen G. McCormick | ONLIN | Online | |
| CUL-112-OA1 | CUL 112 | Nutrition for Foodservice | M T W Th F Sa Su | Started Jan 12 | Stephen M. Hertz | ONLIN | Online | |
| CUL-135A-1 | CUL 135A | Food & Beverage Serv Lab Requires: CUL 135 and CUL 230 or HRM 124 | Th 8:00 AM–10:50 AM | Started Jan 12 | Cathryn J. Strohm-Horton, Walter A. Rapetski, Jr., Toni L. Williams | A | In-Person | |
| CUL-135-B1 | CUL 135 | Food & Beverage Service Requires: CUL 230 or HRM 124 and CUL 135A | M 10:00 AM–10:50 AM | Started Jan 12 | Cathryn J. Strohm-Horton | A | In-Person | |
| CUL-150-1 | CUL 150 | Food Science Requires: CUL 110 | M 9:00 AM–9:50 AM | Started Jan 12 | Stephen M. Hertz | A | In-Person | |
| CUL-160-1 | CUL 160 | Baking I Requires: CUL 110 | M 10:00 AM–10:50 AM | Started Jan 12 | Ms. Linda H. Brown | A | In-Person | |
| CUL-160-2 | CUL 160 | Baking I Requires: CUL 110 | M 10:00 AM–10:50 AM | Started Jan 12 | Vincent J. Donatelli | A | In-Person | |
| CUL-170-2 | CUL 170 | Garde Manger I Requires: CUL 110 and CUL 140 and CUL 140A | F 8:00 AM–8:50 AM | Started Jan 12 | Frederick L. Snyder | A | In-Person | |
| CUL-170-B1 | CUL 170 | Garde Manger I Requires: CUL 110 and CUL 140 and CUL 140A | F 9:00 AM–12:50 PM | Started Jan 12 | Michelle Bailey | A | In-Person | |
| CUL-240-1 | CUL 240 | Culinary Skills II Requires: CUL 110 and CUL 140 and CUL 110 and CUL 142 and CUL 170 and CUL 140A and CUL 240A | T 9:00 AM–9:50 AM | Started Jan 12 | Stephen M. Hertz | A | In-Person | |
| CUL-240-2 | CUL 240 | Culinary Skills II Requires: CUL 110 and CUL 140 and CUL 110 and CUL 142 and CUL 170 and CUL 140A and CUL 240A | T 9:00 AM–9:50 AM | Started Jan 12 | Frederick L. Snyder | A | In-Person | |
| CUL-240A-1 | CUL 240A | Culinary Skills II Lab Requires: CUL 110 and CUL 140 and CUL 240 and CUL 140A | Th 8:00 AM–8:50 PM | Started Jan 12 | Frederick L. Snyder, Frank R. Muller, Stephen M. Hertz | A | In-Person | |
| CUL-250-1 | CUL 250 | Classical Cuisine Requires: CUL 110 and CUL 140 and CUL 240 and CUL 140A and CUL 160 and CUL 230 and CUL 240A and CUL 270 and WBL 112 and CUL 135 and CUL 135A | M 12:00 PM–1:50 PM | Started Jan 12 | Michelle Bailey, Bronwen G. McCormick, Stephen M. Hertz | A | In-Person | |
| CUL-260-1 | CUL 260 | Baking II Requires: CUL 110 and CUL 160 | T 9:00 AM–9:50 AM | Started Jan 12 | Vincent J. Donatelli | A | In-Person |
CUL 110
Sanitation & Safety
CRN: CUL-110-OA1Campus: ONLINSchedule: M T W Th F Sa SuStarted Jan 12Instructor: Bronwen G. McCormick
CUL 112
Nutrition for Foodservice
CRN: CUL-112-OA1Campus: ONLINSchedule: M T W Th F Sa SuStarted Jan 12Instructor: Stephen M. Hertz
CUL 135A
Food & Beverage Serv Lab
Requires: CUL 135 and CUL 230 or HRM 124
CRN: CUL-135A-1Campus: ASchedule: Th 8:00 AM–10:50 AMStarted Jan 12Instructor: Cathryn J. Strohm-Horton, Walter A. Rapetski, Jr., Toni L. Williams
CUL 135
Food & Beverage Service
Requires: CUL 230 or HRM 124 and CUL 135A
CRN: CUL-135-B1Campus: ASchedule: M 10:00 AM–10:50 AMStarted Jan 12Instructor: Cathryn J. Strohm-Horton
CUL 150
Food Science
Requires: CUL 110
CRN: CUL-150-1Campus: ASchedule: M 9:00 AM–9:50 AMStarted Jan 12Instructor: Stephen M. Hertz
CUL 160
Baking I
Requires: CUL 110
CRN: CUL-160-1Campus: ASchedule: M 10:00 AM–10:50 AMStarted Jan 12Instructor: Ms. Linda H. Brown
CUL 160
Baking I
Requires: CUL 110
CRN: CUL-160-2Campus: ASchedule: M 10:00 AM–10:50 AMStarted Jan 12Instructor: Vincent J. Donatelli
CUL 170
Garde Manger I
Requires: CUL 110 and CUL 140 and CUL 140A
CRN: CUL-170-2Campus: ASchedule: F 8:00 AM–8:50 AMStarted Jan 12Instructor: Frederick L. Snyder
CUL 170
Garde Manger I
Requires: CUL 110 and CUL 140 and CUL 140A
CRN: CUL-170-B1Campus: ASchedule: F 9:00 AM–12:50 PMStarted Jan 12Instructor: Michelle Bailey
CUL 240
Culinary Skills II
Requires: CUL 110 and CUL 140 and CUL 110 and CUL 142 and CUL 170 and CUL 140A and CUL 240A
CRN: CUL-240-1Campus: ASchedule: T 9:00 AM–9:50 AMStarted Jan 12Instructor: Stephen M. Hertz
CUL 240
Culinary Skills II
Requires: CUL 110 and CUL 140 and CUL 110 and CUL 142 and CUL 170 and CUL 140A and CUL 240A
CRN: CUL-240-2Campus: ASchedule: T 9:00 AM–9:50 AMStarted Jan 12Instructor: Frederick L. Snyder
CUL 240A
Culinary Skills II Lab
Requires: CUL 110 and CUL 140 and CUL 240 and CUL 140A
CRN: CUL-240A-1Campus: ASchedule: Th 8:00 AM–8:50 PMStarted Jan 12Instructor: Frederick L. Snyder, Frank R. Muller, Stephen M. Hertz
CUL 250
Classical Cuisine
Requires: CUL 110 and CUL 140 and CUL 240 and CUL 140A and CUL 160 and CUL 230 and CUL 240A and CUL 270 and WBL 112 and CUL 135 and CUL 135A
CRN: CUL-250-1Campus: ASchedule: M 12:00 PM–1:50 PMStarted Jan 12Instructor: Michelle Bailey, Bronwen G. McCormick, Stephen M. Hertz
CUL 260
Baking II
Requires: CUL 110 and CUL 160
CRN: CUL-260-1Campus: ASchedule: T 9:00 AM–9:50 AMStarted Jan 12Instructor: Vincent J. Donatelli
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