MyBrookdale

Course Syllabi

Introduction to Culinary Arts – CULA-105.pdf
Culinary Math – CULA-107.pdf
Basic Food Skills I – CULA-111.pdf
Basic Food Skills II – CULA-112.pdf
Sanitation and Safety – CULA-115.pdf
Brunch/Buffet Production – CULA-126.pdf
Ala Carte Lunch – CULA-127.pdf
Nutrition in the Culinary Arts – CULA-131.pdf
Storeroom/Purchasing Operations – CULA-133.pdf
Dining Room I – CULA-141.pdf
Baking Skills I – CULA-151.pdf
Dining Room II/Wines – CULA-241.pdf
Patisserie – CULA-251.pdf
Advanced Baking Skills – CULA-252.pdf
Advanced Patisserie – CULA-253.pdf
Advanced Pastry Arts – CULA-255.pdf
Confectionery and Showpieces – CULA-256.pdf
Meat and Seafood Science – CULA-266.pdf
American Regional Cuisine – CULA-267.pdf
Advanced Classical Cuisine – CULA-271.pdf
Advanced Dining Room III/Spirits – CULA-272.pdf
International Regional Cuisine – CULA-275.pdf