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Spring 2026 · 12 sections across 8 courses
| CRN | Course | Title | Schedule | Starts | Instructor | Campus | Mode | |
|---|---|---|---|---|---|---|---|---|
| CUL-260-D01Z | CUL 260 | Baking II Requires: Take All: CUL-110 and CUL-160 - Must be completed prior to taking this course. | M T 3:00 PM–3:45 PM | Started Mar 9 | B. Peterson-Resnick | Wilmington Campus | In-Person | |
| CUL-110-D01 | CUL 110 | Sanitation & Safety | M 12:30 PM–2:10 PM | Started Jan 5 | J. Chadwick | Wilmington Campus | In-Person | |
| CUL-110-I01 | CUL 110 | Sanitation & Safety | M T W Th F Sa Su | Started Jan 5 | J. Bain | On-Line Courses | Online | |
| CUL-110-I01A | CUL 110 | Sanitation & Safety | M T W Th F Sa Su | Started Jan 5 | J. Bain | On-Line Courses | Online | |
| CUL-112-DY01 | CUL 112 | Nutrition for Foodservice | Th 11:00 AM–12:15 PM | Started Jan 5 | D. Sapp | Wilmington Campus | Hybrid | |
| CUL-140-DE01 | CUL 140 | Culinary Skills I Requires: Take CUL-110 - Must be taken either prior to or at the same time as this course. | M W 5:00 PM–5:50 PM | Started Jan 5 | O. Zeno | Wilmington Campus | In-Person | |
| CUL-160-D01A | CUL 160 | Baking I Requires: Take CUL-110 - Must be taken either prior to or at the same time as this course. | M T 3:00 PM–3:55 PM | Started Jan 5 | B. Peterson-Resnick | Wilmington Campus | In-Person | |
| CUL-170-D01 | CUL 170 | Garde Manger I Requires: Take CUL-140 - Must be completed prior to taking this course.,<br>Take CUL-110 - Must be taken either prior to or at the same time as this course. | T 12:30 PM–1:20 PM | Started Jan 5 | W. Raubenheimer | Wilmington Campus | In-Person | |
| CUL-170-DL01 | CUL 170 | Garde Manger I Requires: Take CUL-140 - Must be completed prior to taking this course.,<br>Take CUL-110 - Must be taken either prior to or at the same time as this course. | Th 12:30 PM–1:20 PM | Started Jan 5 | W. Raubenheimer | Wilmington Campus | Hybrid | |
| CUL-230-D01 | CUL 230 | Global Cuisines Requires: Take All: CUL-110 and CUL-140 - Must be completed prior to taking this course. | W 8:00 AM–8:50 AM | Started Jan 5 | J. Chadwick | Wilmington Campus | In-Person | |
| CUL-240-D01 | CUL 240 | Culinary Skills II Requires: Take one set: Set 1: CUL-110 and CUL-140 Set 2: CUL-110, CUL-142, and CUL-170 - Must be completed prior to taking this course. | T Th 8:00 AM–8:25 AM | Started Jan 5 | J. Chadwick | Wilmington Campus | In-Person | |
| CUL-240-D02 | CUL 240 | Culinary Skills II Requires: Take one set: Set 1: CUL-110 and CUL-140 Set 2: CUL-110, CUL-142, and CUL-170 - Must be completed prior to taking this course. | M F 8:00 AM–8:30 AM | Started Jan 5 | W. Raubenheimer, D. Sapp | Wilmington Campus | In-Person |
CUL 260
Baking II
CUL 110
Sanitation & Safety
CUL 110
Sanitation & Safety
CUL 110
Sanitation & Safety
CUL 112
Nutrition for Foodservice
CUL 140
Culinary Skills I
CUL 160
Baking I
CUL 170
Garde Manger I
CUL 170
Garde Manger I
CUL 230
Global Cuisines
CUL 240
Culinary Skills II
CUL 240
Culinary Skills II