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Fall 2026 · 18 sections across 16 courses
| CRN | Course | Title | Schedule | Starts | Instructor | Campus | Mode | |
|---|---|---|---|---|---|---|---|---|
| 82262 | CULA 1300 | Sanitation and Food Safety - On-campus instruction | Tu Th 1:30 PM–2:50 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 83140 | CULA 1305 | Nutrition for Culinary Arts - Log into course during 1st 2 days Requires: CULA 1300 | Asynchronous / Online | Starts Aug 19 | — | Hardin Valley Campus | In-Person | |
| 84416 | CULA 1310 | Fundamentals of Baking Requires: CULA 1300 | M W 1:00 PM–5:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 80775 | CULA 1310 | Fund of Baking - On-campus instruction Requires: CULA 1300 | Tu Th 1:00 PM–5:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 80774 | CULA 1320 | Culinary I (Fundamentals) - On-campus instruction Requires: ACT Reading score of 19 or satisfactory placement scores or completion of Learning Support Reading | M W Th 8:00 AM–12:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 84417 | CULA 1320 | Culinary I (Fundamentals) Requires: ACT Reading score of 19 or satisfactory placement scores or completion of Learning Support Reading | M W 1:00 PM–5:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 83040 | CULA 1321 | Advanced Baking & Pastry Advan - 1st 7 weeks - On-campus instruction Requires: CULA 1310 | Tu Th 8:00 AM–12:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 83708 | CULA 1325 | Culinary II (Fabrication) -1st 10 weeks - On-campus instruction Requires: CULA 1320 | Tu Th 1:00 PM–5:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 82369 | CULA 2310 | Food & Beverage Management- On-campus instruction Requires: CULA 1320 or HMGT 1030 | M W 12:00 PM–1:20 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 83887 | CULA 2341 | Artisan & Special Breads - 1st 7 weeks - On-campus instruction Requires: CULA 2342 | M W 8:00 AM–12:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 81800 | CULA 2350 | Professional Catering - On-campus instruction | Tu Th 10:45 AM–12:05 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 82375 | CULA 2375 | Purchasing and Cost Control - On-campus instruction | M W 8:00 AM–9:50 AM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 83042 | CULA 2376 | International Foods - 1st 7 weeks - On-campus instruction Requires: CULA 1330 | Tu Th 8:00 AM–12:00 PM | Starts Aug 19 | — | Blount County Campus | In-Person | |
| 81802 | 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 19 | — | Hardin Valley Campus | In-Person | |
| 83041 | CULA 2342 | European Cakes & Tortes - 2nd 7 weeks - On-campus instruction | Tu Th 8:00 AM–12:00 PM | Starts Oct 15 | — | Blount County Campus | In-Person | |
| 83886 | CULA 2351 | Plated Desserts & Presentation - 2nd 7 week - On-campus instruction | M W 8:00 AM–12:00 PM | Starts Oct 15 | — | Blount County Campus | In-Person | |
| 81081 | CULA 2390 | Culinary Capstone (Final Project) - 2nd 7 wks - On-campus instruction Requires: CULA 1325 | Tu Th 8:00 AM–12:00 PM | Starts Oct 15 | — | Blount County Campus | In-Person | |
| 83709 | CULA 1330 | Garde Manger - 3rd 5 weeks - On-campus instruction | Tu Th 1:00 PM–5:00 PM | Starts Nov 5 | — | Blount County Campus | In-Person |
CULA 1300
Sanitation and Food Safety - On-campus instruction
CULA 1305
Nutrition for Culinary Arts - Log into course during 1st 2 days
CULA 1310
Fundamentals of Baking
CULA 1310
Fund of Baking - On-campus instruction
CULA 1320
Culinary I (Fundamentals) - On-campus instruction
CULA 1320
Culinary I (Fundamentals)
CULA 1321
Advanced Baking & Pastry Advan - 1st 7 weeks - On-campus instruction
CULA 1325
Culinary II (Fabrication) -1st 10 weeks - On-campus instruction
CULA 2310
Food & Beverage Management- On-campus instruction
CULA 2341
Artisan & Special Breads - 1st 7 weeks - On-campus instruction
CULA 2350
Professional Catering - On-campus instruction
CULA 2375
Purchasing and Cost Control - On-campus instruction
CULA 2376
International Foods - 1st 7 weeks - On-campus instruction
CULA 2380
Culinary Internship
CULA 2342
European Cakes & Tortes - 2nd 7 weeks - On-campus instruction
CULA 2351
Plated Desserts & Presentation - 2nd 7 week - On-campus instruction
CULA 2390
Culinary Capstone (Final Project) - 2nd 7 wks - On-campus instruction
CULA 1330
Garde Manger - 3rd 5 weeks - On-campus instruction