CULA Courses at Chattanooga State Community College
Fall 2026 · 8 sections across 8 courses
8 In-Person1 Evening
8 sections
| CRN | Course | Title | Schedule | Starts | Instructor | Campus | Mode | |
|---|---|---|---|---|---|---|---|---|
| 80914 | CULA 1200 | Sanitation and Food Safety | M Tu 2:00 PM–4:00 PM | Starts Aug 17 | — | Chattanooga STCC, Main | In-Person | |
| 80915 | CULA 1320 | Culinary 1 (Fundamentals) Requires: ACT Reading score of 19 or satisfactory placement scores or completion of Learning Support Reading | M Tu 9:00 AM–12:00 PM | Starts Aug 17 | Forker, Michael | Chattanooga STCC, Main | In-Person | |
| 80917 | CULA 1360 | Farm to Table | W Th 9:00 AM–1:00 PM | Starts Aug 17 | Forker, Michael | Chattanooga STCC, Main | In-Person | |
| 81006 | CULA 2380 | Culinary Internship Requires: Completion of 12 hours of CULA courses with a minimum 2.5 GPA in CULA courses and at least a 2.0 cumulative GPA | Asynchronous / Online | Starts Aug 17 | Forker, Michael | Chattanooga STCC, Main | In-Person | |
| 81101 | CULA 1305 | Nutrition For Culinary Arts Requires: CULA 1300 | M Tu 1:00 PM–4:00 PM | Starts Oct 12 | Forker, Michael | Chattanooga STCC, Main | In-Person | |
| 81194 | CULA 1310 | Fundamentals of Baking Requires: CULA 1300 | Tu W 6:00 PM–9:00 PM | Starts Oct 12 | — | Chattanooga STCC, Main | In-Person | |
| 80986 | CULA 2300 | Food and Beverage Management | W Th 9:00 AM–1:00 PM | Starts Oct 12 | — | Chattanooga STCC, Main | In-Person | |
| 80938 | CULA 2363 | Bistro | W Th 8:00 AM–2:00 PM | Starts Oct 12 | Forker, Michael | Chattanooga STCC, Main | In-Person |
CULA 1200
Sanitation and Food Safety
CRN: 80914Campus: Chattanooga STCC, MainSchedule: M Tu 2:00 PM–4:00 PMStarts Aug 17
CULA 1320
Culinary 1 (Fundamentals)
Requires: ACT Reading score of 19 or satisfactory placement scores or completion of Learning Support Reading
CRN: 80915Campus: Chattanooga STCC, MainSchedule: M Tu 9:00 AM–12:00 PMStarts Aug 17Instructor: Forker, Michael
CULA 1360
Farm to Table
CRN: 80917Campus: Chattanooga STCC, MainSchedule: W Th 9:00 AM–1:00 PMStarts Aug 17Instructor: Forker, Michael
CULA 2380
Culinary Internship
Requires: Completion of 12 hours of CULA courses with a minimum 2.5 GPA in CULA courses and at least a 2.0 cumulative GPA
CRN: 81006Campus: Chattanooga STCC, MainSchedule: Asynchronous / OnlineStarts Aug 17Instructor: Forker, Michael
CULA 1305
Nutrition For Culinary Arts
Requires: CULA 1300
CRN: 81101Campus: Chattanooga STCC, MainSchedule: M Tu 1:00 PM–4:00 PMStarts Oct 12Instructor: Forker, Michael
CULA 1310
Fundamentals of Baking
Requires: CULA 1300
CRN: 81194Campus: Chattanooga STCC, MainSchedule: Tu W 6:00 PM–9:00 PMStarts Oct 12
CULA 2300
Food and Beverage Management
CRN: 80986Campus: Chattanooga STCC, MainSchedule: W Th 9:00 AM–1:00 PMStarts Oct 12
CULA 2363
Bistro
CRN: 80938Campus: Chattanooga STCC, MainSchedule: W Th 8:00 AM–2:00 PMStarts Oct 12Instructor: Forker, Michael
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