PPCC Course Reviews
Pikes Peak Community College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CUA 100 | Culinary Program Fundamentals | 0 | 0 | 0 | 0 | 0 |
| CUA 281 | Internship | 0 | 0 | 0 | 0 | 0 |
| CUA 268 | Vegetarian and Dietary Cuisine | 0 | 0 | 0 | 0 | 0 |
| CUA 263 | Legal Aspects/Hospitality Mgt | 0 | 0 | 0 | 0 | 0 |
| CUA 261 | Cost Controls | 0 | 0 | 0 | 0 | 0 |
| CUA 255 | Supervis/Hospitality Industry | 0 | 0 | 0 | 0 | 0 |
| CUA 236 | Advanced Baking | 0 | 0 | 0 | 0 | 0 |
| CUA 210 | Adv Cuisine & Garde Manger | 0 | 0 | 0 | 0 | 0 |
| CUA 161 | Advanced Cake Decorating Wedding Cakes | 0 | 0 | 0 | 0 | 0 |
| CUA 156 | Nutrition for the Hospitality Professional | 0 | 0 | 0 | 0 | 0 |
| CUA 153 | Confectionaries & Petit Fours | 0 | 0 | 0 | 0 | 0 |
| CUA 151 | Baking: Intermediate Bread Preparation | 0 | 0 | 0 | 0 | 0 |
| CUA 145 | Introduction to Baking | 0 | 0 | 0 | 0 | 0 |
| CUA 129 | Center of the Plate | 0 | 0 | 0 | 0 | 0 |
| CUA 125 | Introduction to Foods | 0 | 0 | 0 | 0 | 0 |
| CUA 105 | Food Service Concepts and Management Skills | 0 | 0 | 0 | 0 | 0 |
| CUA 101 | Food Safety and Sanitation | 0 | 0 | 0 | 0 | 0 |
| CUA 269 | Dietary Baking | 0 | 0 | 0 | 0 | 0 |
| CUA 264 | Sustainable Food Service Operations | 0 | 0 | 0 | 0 | 0 |
| CUA 262 | Purchasing for the Hospitality Industry | 0 | 0 | 0 | 0 | 0 |
| CUA 256 | Marketing in the Hospitality Industry | 0 | 0 | 0 | 0 | 0 |
| CUA 245 | International Cuisine | 0 | 0 | 0 | 0 | 0 |
| CUA 233 | Advanced Line Prep and Cookery | 0 | 0 | 0 | 0 | 0 |
| CUA 190 | Dining Room Management | 0 | 0 | 0 | 0 | 0 |
| CUA 157 | Menu Planning | 0 | 0 | 0 | 0 | 0 |
| CUA 154 | Introduction to the Business of Catering | 0 | 0 | 0 | 0 | 0 |
| CUA 152 | Individual Fancy Dessert Production | 0 | 0 | 0 | 0 | 0 |
| CUA 150 | Baking: Decorating and Presentation | 0 | 0 | 0 | 0 | 0 |
| CUA 136 | Alcohol and Bartending Management | 0 | 0 | 0 | 0 | 0 |
| CUA 127 | Soups, Sauces, and Consommes | 0 | 0 | 0 | 0 | 0 |
| CUA 120 | Wines and Spirits | 0 | 0 | 0 | 0 | 0 |
CUA 100
Culinary Program Fundamentals
CUA 281
Internship
CUA 268
Vegetarian and Dietary Cuisine
CUA 263
Legal Aspects/Hospitality Mgt
CUA 261
Cost Controls
CUA 255
Supervis/Hospitality Industry
CUA 236
Advanced Baking
CUA 210
Adv Cuisine & Garde Manger
CUA 161
Advanced Cake Decorating Wedding Cakes
CUA 156
Nutrition for the Hospitality Professional
CUA 153
Confectionaries & Petit Fours
CUA 151
Baking: Intermediate Bread Preparation
CUA 145
Introduction to Baking
CUA 129
Center of the Plate
CUA 125
Introduction to Foods
CUA 105
Food Service Concepts and Management Skills
CUA 101
Food Safety and Sanitation
CUA 269
Dietary Baking
CUA 264
Sustainable Food Service Operations
CUA 262
Purchasing for the Hospitality Industry
CUA 256
Marketing in the Hospitality Industry
CUA 245
International Cuisine
CUA 233
Advanced Line Prep and Cookery
CUA 190
Dining Room Management
CUA 157
Menu Planning
CUA 154
Introduction to the Business of Catering
CUA 152
Individual Fancy Dessert Production
CUA 150
Baking: Decorating and Presentation
CUA 136
Alcohol and Bartending Management
CUA 127
Soups, Sauces, and Consommes
CUA 120
Wines and Spirits