Culinary Arts Course Description

 

Lecture            Lab             Credit


CUL 110 Sanitation & Safety                                                      2                      0                  2

Prerequisites:  Program enrollment, CPT sentence skills 86+; CPT reading score 86+; CPT Arithmetic score 43+, and signature permission required
Corequisites:  None    
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.

 

CUL 111  Success in Hospitality Studies                                1                      0                      1

Prerequisites:  Program enrollment, CPT sentence skills 86+; CPT reading score 86+; CPT Arithmetic score 43+, and signature permission required
Corequisites:  None    
This course provides an orientation to the resources available and academic skills necessary to achieve success in a hospitality program. Emphasis is placed on technical and interpersonal skills, study skills, ethics, professionalism and time management as they relate to a hospitality field. Upon completion, students should be able to manage their learning experiences to successfully meet their educational goals.

 

CUL 112  Nutrition for Foodservice                                         3                      0                      3

Prerequisites:  Program enrollment, signature permission required, and CUL 111 Minimum grade of “C”
Corequisites:  None
This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.

 

CUL 130  Menu Design                                                         2                      0                      2

Prerequisites:  Program enrollment, signature permission required and CUL 111 Minimum grade of “C”
Corequisites:  None
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.

 

CUL 135  Food & Beverage Service                                 2                      0                      2

Prerequisites:  Program enrollment, signature permission required, CUL 110 Certification and CUL 111 Minimum grade of “C”
Corequisites:  None
This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.

 

CUL 135A  Food & Beverage Service Lab                    0                      2                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:   CUL 135
This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages.

 

CUL 140  Culinary Skills I                                                2                      6                      5

Prerequisites:  Program enrollment, signature permission required, CUL 110 Certification and CUL 111 Minimum grade of “C”
Corequisites:  CUL 110
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

 

CUL 140A  Culinary Skills I Lab                                   0                      3                      1

Prerequisites:  Program enrollment and signature permission required
Corequisites:  CUL 110, CUL 140
This course provides laboratory experience for enhancing student skills in the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to demonstrate competency in the basic cooking skills used in the foodservice industry.

 


CUL 142  Fundamentals of Food                                2                      6                      5

Prerequisites:  Program enrollment and signature permission required, CUL 110 Certification
Corequisites:  CUL 110  
This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place. Upon completion, students should be able to execute efficiently a broad range of basic cooking/baking skills as they apply to different stations in foodservice operations.

 

CUL 150  Food Science                                             1                      2                      2


Prerequisites:  Program enrollment, signature permission required, CUL 110 Certification, and CUL 140 with a minimum grade of “C”
Corequisites:  None
This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting.

 

CUL 160  Baking I                                                   1                      4                      3

Prerequisites:  Program enrollment, signature permission required, CUL 230 with a minimum grade of “C”
Corequisites:  CUL 110
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.

CUL 160A  Baking I Lab                                           0                      3                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:  CUL 160
This course provides a laboratory experience for enhancing student skills in basic baking. Emphasis is placed on the practical experiences of yeast/chemically leavened products, laminated/pastry dough, batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate a basic proficiency in bakeshop applications.

 

CUL 170  Garde Manger I                                        1                      4                      3

Prerequisites:  Program enrollment, signature permission required, and CUL 230 with a minimum grade of “C”
Corequisites:  CUL 110
This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

 

CUL 170A  Garde Manger I Lab                                0                      3                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:  CUL 110 and CUL 170
This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Emphasis is placed on the practical experiences that include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to demonstrate proficiency in the design of a cold food display.

CUL 240 Culinary Skills II 1 8 5

Prerequisites: Program enrollment, signature permission required, and CUL 140 with a minimum grade of “C”
Corequisites: None
This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items

 

CUL 240A  Culinary Skills II Lab                          0                      3                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:  CUL 240
This course provides a laboratory experience for furthering students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on practical applications of meat identification/fabrication; butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and food preparation. Upon completion, students should be able to demonstrate a basic proficiency in the preparation of entrees and accompaniments.

CUL 245 Contempory Cuisines                         1                          8                     5

Prerequisites: Program enrollment, signature permission required.
Corequisites: CUL 245A
This course introduces studetns to current culinary trends which include a variety of preparation methods. Topics include currenet and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines.

 

CUL 245A Contemporary Cuisines Lab            0                         3                     1

Prerequisites: Program enrollment, signature permission required
Corequisites: CUL 245
This course provides a laboratory experience for enhancing student skills with current culinary trends including a variety of preparation methods. Emphasis is placed on current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines.

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CUL 260  Baking II                                                    1                      4                      3

Prerequisites:  Program enrollment, signature permission required, and CUL 160 with a minimum grade of “C”
Corequisites:  None
This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

 

CUL 260A  Baking II Lab                                            0                      3                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:  CUL 260
This course provides a laboratory experience for enhancing student skills in classical desserts, laminated pastry dough, cake and torte decorating. Topics include practical experiences with classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to perform cake-decorating techniques, produce pastry showpieces, and prepare and plate assorted pastries.

 

CUL 270 Garde Manger II                                        1                      4                      3

Prerequisites:  Program enrollment, signature permission required, and CUL 170 with a minimum grade of “C”
Corequisites:  None
This course is designed to further students? knowledge in basic cold food preparation techniques and pantry production. Topics include pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering/event display to include a cold buffet with appropriate showpieces.

 

CUL 270A Garde Manger II Lab                                  0                      3                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:  CUL 270
This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Emphasis is placed on practical experiences with pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d'oeuvres, and related food items. Upon completion, students should be able to demonstrate proficiency in the
design/technical applications of advanced garde manger work including classical cold buffets incorporating appropriate showpieces.

 

CUL 273  Career Development                                       1                      0                      1

Prerequisites:  Program enrollment, signature permission required
Corequisites:  None
This course introduces students to career planning/management practices that serve as a foundation for success in the hospitality industry. Emphasis is placed on self assessment, goal/career pathway development and employment strategies such as résumé preparation, interviewing techniques, and developing/utilizing the portfolio as a credential. Upon completion, students should be able to develop a career path leading to an effective job search.

 

CUL 285 Competion Fundamentals                                 1                       4                    3

Prerequisites: Program enrollments, CUL 160, Signature permission required                                     

This course provides practical experience in planning, techniques and procedures required for culinary competitions and exhibitions. Emphasis is placed on competition strategies including menu planning, teamwork, plate design, flavor profiles, recipe development, nutrition, advanced knife/culinary skills, professionalism, and portfolio development. Upon completion, students should be able to apply competion/exhibition skills and standards in the competion arena and professional kitchen.