Again this is a lot to do with what they want you to know. Off the top of my head I can come up with many. Wet: Poaching, steaming, boiling, simmering.
Dry: Roasting, grilling, sauteing, frying, deep frying, broiling, baking. Combination: Stewing, braising.
Then there are miscellaneous as cheflayne mentioned but I don't think they would be included as cooking techniques in a curriculum.