Washtenaw CC Course Reviews
Washtenaw Community College
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| CUL 104 | Baking Science | 0 | 0 | 0 | 0 | 0 |
| CUL 118 | Culinary Nutrition | 0 | 0 | 0 | 0 | 0 |
| CUL 141 | Principles of Cost Control | 0 | 0 | 0 | 0 | 0 |
| CUL 205 | Sugar and Chocolate Showpieces | 0 | 0 | 0 | 0 | 0 |
| CUL 224 | Principles of Cost Control | 0 | 0 | 0 | 0 | 0 |
| CUL 234 | Vegetarian and Vegan Cuisine | 0 | 0 | 0 | 0 | 0 |
| CUL 115 | Fundamentals of Pastry | 0 | 0 | 0 | 0 | 0 |
| CUL 132 | Cakes and Wedding Cake Design | 0 | 0 | 0 | 0 | 0 |
| CUL 201 | Chocolate Confections | 0 | 0 | 0 | 0 | 0 |
| CUL 215 | Cake Decorating Techniques | 0 | 0 | 0 | 0 | 0 |
| CUL 231 | Global Cuisine | 0 | 0 | 0 | 0 | 0 |
| CUL 110 | Sanitation and Hygiene | 0 | 0 | 0 | 0 | 0 |
| CUL 120 | Classical Kitchen | 0 | 0 | 0 | 0 | 0 |
| CUL 145 | Dining Room Service | 0 | 0 | 0 | 0 | 0 |
| CUL 210 | Garde Manger | 0 | 0 | 0 | 0 | 0 |
| CUL 230 | Amer. Region/Global Cuisines | 0 | 0 | 0 | 0 | 0 |
| CUL 100 | Intro to Hospitality | 0 | 0 | 0 | 0 | 0 |
| CUL 116 | Culinary Principles | 0 | 0 | 0 | 0 | 0 |
| CUL 140 | Bakery Mgmnt and Merchandising | 0 | 0 | 0 | 0 | 0 |
| CUL 206 | Plated Desserts | 0 | 0 | 0 | 0 | 0 |
| CUL 221 | Culinary Purchasing | 0 | 0 | 0 | 0 | 0 |
| CUL 233 | Ice Carving | 0 | 0 | 0 | 0 | 0 |
| CUL 114 | Fundamentals of Baking | 0 | 0 | 0 | 0 | 0 |
| CUL 121 | Modern Kitchen | 0 | 0 | 0 | 0 | 0 |
| CUL 150 | Management and Supervision | 0 | 0 | 0 | 0 | 0 |
| CUL 211 | Artisan Breads | 0 | 0 | 0 | 0 | 0 |
| CUL 226 | Adv Dining Room and Bev. Mgt. | 0 | 0 | 0 | 0 | 0 |
| CUL 245 | Beverage Management | 0 | 0 | 0 | 0 | 0 |
| CUL 208 | Menu Planning | 0 | 0 | 0 | 0 | 0 |
| CUL 232 | Hot and Cold Food Competitions | 0 | 0 | 0 | 0 | 0 |
CUL 104
Baking Science
CUL 118
Culinary Nutrition
CUL 141
Principles of Cost Control
CUL 205
Sugar and Chocolate Showpieces
CUL 224
Principles of Cost Control
CUL 234
Vegetarian and Vegan Cuisine
CUL 115
Fundamentals of Pastry
CUL 132
Cakes and Wedding Cake Design
CUL 201
Chocolate Confections
CUL 215
Cake Decorating Techniques
CUL 231
Global Cuisine
CUL 110
Sanitation and Hygiene
CUL 120
Classical Kitchen
CUL 145
Dining Room Service
CUL 210
Garde Manger
CUL 230
Amer. Region/Global Cuisines
CUL 100
Intro to Hospitality
CUL 116
Culinary Principles
CUL 140
Bakery Mgmnt and Merchandising
CUL 206
Plated Desserts
CUL 221
Culinary Purchasing
CUL 233
Ice Carving
CUL 114
Fundamentals of Baking
CUL 121
Modern Kitchen
CUL 150
Management and Supervision
CUL 211
Artisan Breads
CUL 226
Adv Dining Room and Bev. Mgt.
CUL 245
Beverage Management
CUL 208
Menu Planning
CUL 232
Hot and Cold Food Competitions