CUL
Culinary Arts Coursesacross NSHE
47 sections · 28courses · 2 colleges · Fall 2026
45 In-Person1 Online1 Hybrid
Culinary Arts Availability Snapshot
How culinary arts sections are being offered across 2 colleges in Nevada this term (47 sections total).
When sections meet
- Morning (before noon)22
- Afternoon (noon–5 PM)15
- Evening (5 PM and after)4
- Asynchronous / TBA6
Start dates & instructors
Sections begin on 8 distinct dates, 5 late-start.
Taught by 16 distinct instructors across the state.
All Culinary Arts courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| CUL 100 | Sanitation/HACCP | 3 | 1 | 1 | 1 Hybrid |
| CUL 105 | Basic Skills Development | 3 | 1 | 1 | 1 In-Person |
| CUL 106 | Understanding Culinary Techniques I | 3 | 1 | 1 | 1 In-Person |
| CUL 108 | Understanding Culinary Techniques II | 3 | 1 | 1 | 1 In-Person |
| CUL 110 | Basic Cookery | 3 | 7 | 1 | 7 In-Person |
| CUL 114 | Buffet Catering | 3 | 1 | 1 | 1 In-Person |
| CUL 125 | Principles of Baking | 3 | 5 | 2 | 5 In-Person |
| CUL 130 | Garde Manger | 3 | 2 | 1 | 2 In-Person |
| CUL 135 | Breads of the World | 3 | 2 | 1 | 2 In-Person |
| CUL 175 | Cake Design | 3 | 2 | 1 | 2 In-Person |
| CUL 198 | Special Topics in Culinary Arts | 3 | 2 | 1 | 2 In-Person |
| CUL 200 | Aromatics/Restaurant Experience | 3 | 2 | 1 | 2 In-Person |
| CUL 210 | American Regional Cuisine | 3 | 1 | 1 | 1 In-Person |
| CUL 215 | Plated Desserts | 3 | 1 | 1 | 1 In-Person |
| CUL 220 | International Cuisine | 3 | 1 | 1 | 1 In-Person |
| CUL 225 | Advanced Baking | 3 | 2 | 2 | 2 In-Person |
| CUL 230 | Pastry Arts | 3 | 1 | 1 | 1 In-Person |
| CUL 240 | French Cuisine | 3 | 1 | 1 | 1 In-Person |
| CUL 245 | The Business Chef | 3 | 1 | 1 | 1 Online |
| CUL 250 | Saucier | 3 | 2 | 2 | 2 In-Person |
| CUL 255B | Retail Bakery Management | 3 | 1 | 1 | 1 In-Person |
| CUL 260 | Introduction to Chocolate | 3 | 1 | 1 | 1 In-Person |
| CUL 265 | Introduction to Sugar Arts | 3 | 1 | 1 | 1 In-Person |
| CUL 280B | Principles of Quantity Baking | 3 | 1 | 1 | 1 In-Person |
| CUL 295 | Work Experience in Culinary Arts | 3 | 3 | 2 | 3 In-Person |
| CUL 400 | Modern Culinary Trends | 3 | 1 | 1 | 1 In-Person |
| CUL 420 | Global Flavors | 3 | 1 | 1 | 1 In-Person |
| CUL 460 | Externship | 3 | 1 | 1 | 1 In-Person |
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