Sep 20, 2026  
SFCC Catalog 2026-2027 
    
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SFCC Catalog 2026-2027
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CULA 265 - Advanced Culinary Skills

Credits: 3

A hands-on course in advanced culinary skills focusing on garde manger, professional sautéing, soups, sauces and seafood preparation. Students will develop the necessary skills to execute fine dining-level menus and recipes.

Graded: Letter Grade.
Prerequisite(s): CULA 151 . 
Corequisite(s): HRMG 118 .
Offered: Spring.
One lecture hour, four lab hours.

Max Class Size: 12


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