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  • CST 203: Data Structures
    3.00 Credits
    Walters State Community College



    This course covers the basic fundamental principles of Data Structures. It uses C++ as a programming language to implement a variety of data structures. As such it requires the knowledge of programming in C++ offered in the online course CIS1610: Programming in C++ . Topics will include C++ STL containers, vectors, C++ pointers, dynamic memory, STL Stacks, STL Queues, and Lists with or without iterators. User Designed classes are implemented. (TNeCampus Course)

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  • CST 209: Java Programming I
    3.00 Credits
    Walters State Community College



    This course will cover the fundamental concepts of Object Oriented Programming using Java. Topics will include objects, classes, constructors, methods, instance variables. User Designed classes are implemented. Arrays and Array Processing are emphasized. Graphical User Interfaces are developed using Java. Applets are explained and implemented. (TNeCampus Course)

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  • CST 218: Java Programming II
    3.00 Credits
    Walters State Community College



    This course continues the coverage of the fundamental concepts of Object Oriented Programming that started in Java Programming I. Topics will include Super Classes, Sub Classes, Polymorphism, Inheritance, Stacks, Queues, and Lists. User Designed classes are implemented. (TNeCampus Course)

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  • CULA 1009: Culinary Math Skills
    1.00 Credits
    Walters State Community College


    The course will introduce the student to the importance of knowing how and why math equations are vital to the operation of a culinary facility. This course reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; covers calculations with percent; presents the units of measure used in most professional kitchens in the United States; and offers simple methods of converting weight and volume measures. (F-as needed) (S-as needed).
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  • CULA 1126: Saucier
    1.00 Credits
    Walters State Community College


    This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations. Prerequisite Courses: CULA 1320 Culinary I - Fundamentals. (S) 2.5 hours laboratory.
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  • CULA 1200: Sanitation and Food Safety
    2.00 Credits
    Walters State Community College


    This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurants Association’s ServSafe or similar certificate. (F)(S)(Su-as needed).
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  • CULA 1231: Intro to Cake Decorating
    2.00 Credits
    Walters State Community College


    This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning.Prerequisite Courses: CULA 1325 Culinary II- Fabrication and CULA 1330 Garde Manger. (F) 1 hour lecture and 4.5 hours laboratory.
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  • CULA 1232: Advanced Cake Decorating
    2.00 Credits
    Walters State Community College


    This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.Prerequisite Courses: CULA 1320 Culinary I - Fundamentals.(S).1 hour lecture and 2.5 hours laboratory.
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  • CULA 1240: Dining Room Service
    2.00 Credits
    Walters State Community College


    An exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on guest relations, professional communications, ordertaking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical- thinking topics that are relevant to providing high-quality formal table service and customer service.(F)(S) 1 hour lecture / 2.5 hours laboratory.
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  • CULA 1305: Nutrition for Culinary Arts
    3.00 Credits
    Walters State Community College


    This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.(F)(S as needed).
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