CUL
Culinary Arts Coursesacross SBCTC
117 sections · 54courses · 7 colleges · Fall 2026 · Updated today
68 In-Person49 Hybrid
Culinary Arts Availability Snapshot
How culinary arts sections are being offered across 7 colleges in Washington this term (117 sections total).
When sections meet
- Morning (before noon)75
- Afternoon (noon–5 PM)6
- Asynchronous / TBA36
Start dates & instructors
Sections begin on 4 distinct dates.
Taught by 24 distinct instructors across the state.
All Culinary Arts courses
| Course | Title | Credits | Sections | Colleges | Availability |
|---|---|---|---|---|---|
| CUL 100 | Culinary Arts Fundamentals | 3 | 1 | 1 | 1 In-Person |
| CUL 101 | Food Theory I | 6 | 1 | 1 | 1 In-Person |
| CUL 102 | Food Theory II | 5 | 1 | 1 | 1 In-Person |
| CUL 103 | Knife Skills | 3 | 3 | 2 | 1 In-Person2 Hybrid |
| CUL 104 | Sanitation In Food Service Operations | 3 | 3 | 2 | 1 In-Person2 Hybrid |
| CUL 105 | Foundations | 3 | 1 | 1 | 1 Hybrid |
| CUL 106 | Nutrition | 3 | 3 | 2 | 2 In-Person1 Hybrid |
| CUL 110 | Sanitation & Safety | 2 | 7 | 5 | 5 In-Person2 Hybrid |
| CUL 111 | Food Preparation I | 0 | 4 | 3 | 1 In-Person3 Hybrid |
| CUL 112 | Introduction to Hospitality | 2 | 3 | 3 | 3 In-Person |
| CUL 113 | Professional Cooking Practicum III | 8.5 | 1 | 1 | 1 In-Person |
| CUL 114 | Culinary Skill Development I | 6 | 9 | 3 | 7 In-Person2 Hybrid |
| CUL 115 | Deli | 3 | 3 | 2 | 3 Hybrid |
| CUL 116 | Soup and Sauce | 6 | 3 | 2 | 1 In-Person2 Hybrid |
| CUL 117 | Garde Manger | 6 | 2 | 1 | 2 Hybrid |
| CUL 118 | Commerical Kitchen Equipment | 2 | 3 | 2 | 1 In-Person2 Hybrid |
| CUL 120 | Mise en Place | 5 | 5 | 3 | 3 In-Person2 Hybrid |
| CUL 123 | Safety & Sanitation | 3 | 1 | 1 | 1 Hybrid |
| CUL 124 | Restaurant Cooking II | 0 | 5 | 3 | 3 In-Person2 Hybrid |
| CUL 125 | Saute Station | 3 | 2 | 1 | 2 Hybrid |
| CUL 126 | Food Science | 3 | 1 | 1 | 1 In-Person |
| CUL 128 | Pantry | 3 | 2 | 1 | 2 Hybrid |
| CUL 129 | Sous Chef | 6 | 2 | 1 | 2 Hybrid |
| CUL 131 | Dining Room/Beverage Management | 3 | 3 | 2 | 1 In-Person2 Hybrid |
| CUL 132 | Advanced Culinary Techniques | 9 | 1 | 1 | 1 In-Person |
| CUL 134 | Vegetables and Starches | 3 | 2 | 1 | 2 Hybrid |
| CUL 135 | Grilling | 3 | 2 | 1 | 2 Hybrid |
| CUL 140 | Restaurant Cooking III | 0 | 2 | 1 | 2 In-Person |
| CUL 145 | Kitchen Equipment and Flavorings | 0 | 2 | 1 | 2 Hybrid |
| CUL 151 | Sustainable Food Systems Practices I | 1.5 | 2 | 1 | 2 In-Person |
| CUL 152 | Sustainable Food Systems Practices II | 1 | 1 | 1 | 1 In-Person |
| CUL 160 | Meat Cookery | 0 | 2 | 1 | 2 Hybrid |
| CUL 170 | Introduction to Culinary Arts | 1 | 2 | 1 | 2 In-Person |
| CUL 175 | Menu Design | 0 | 2 | 1 | 2 Hybrid |
| CUL 184 | Remarkable Service | 3 | 1 | 1 | 1 Hybrid |
| CUL 185 | American Regional Cuisines | 10 | 1 | 1 | 1 In-Person |
| CUL 200 | Culinary Careers and Contemporary Trends | 1 | 1 | 1 | 1 In-Person |
| CUL 205 | Introduction to Food and Beverage Operations | 3 | 3 | 2 | 3 In-Person |
| CUL 210 | Human Resources Management and Supervision | 3 | 1 | 1 | 1 Hybrid |
| CUL 211 | Meat Identification and Fabrication | 4 | 2 | 1 | 2 In-Person |
| CUL 215 | Professional Cooking Practicum V | 4.5 | 1 | 1 | 1 In-Person |
| CUL 218 | Garde Manger | 6 | 2 | 1 | 2 In-Person |
| CUL 220 | Restaurant Management | 5 | 2 | 1 | 2 In-Person |
| CUL 239 | Chocolate, Sugar and Cake Decorating Techniques | 3 | 2 | 1 | 2 In-Person |
| CUL 240 | Bakery Management and Production | 10 | 1 | 1 | 1 In-Person |
| CUL 244 | Introduction to Baking & Pastry Arts | 9 | 1 | 1 | 1 In-Person |
| CUL 251 | Banquet, Catering and Buffet Management | 1 | 1 | 1 | 1 In-Person |
| CUL 255 | PNW Cuisine | 3 | 3 | 2 | 2 In-Person1 Hybrid |
| CUL 256 | Hospitality Writing | 3 | 1 | 1 | 1 Hybrid |
| CUL 257 | Meat Fabrication & Charcuterie Practicum | 2 | 2 | 1 | 2 In-Person |
| CUL 261 | Foodservice Operations Management | 9 | 1 | 1 | 1 In-Person |
| CUL 262 | Advanced Food Service Management | 3 | 1 | 1 | 1 In-Person |
| CUL 265 | Hospitality Accounting & Cost Controls | 3 | 1 | 1 | 1 In-Person |
| CUL 280 | Event and Meeting Coordination | 5 | 2 | 1 | 2 In-Person |
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