The college is closed December 21 through January 1 for winter break and will reopen January 2. Prospective students can still apply for enrollment online during the break, and continuing students can register for Spring semester classes.
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.
Course Prerequisites:
None
Total Credits:2
Class Credits:2
Lab Credits:0
Clinic Credits:0
CUL-112: Nutrition for Foodservice
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.
Course Prerequisites:
Take CUL-110(S22835) CUL-140(S22844) or CUL-142(S22845); Take previously. Required.Take CUL-112A; Take either previously or concurrently. Required.
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
CUL-112A: Nutrition for Foodservice Lab
This course provides a laboratory experience for enhancing student skills in the principles of nutrition and its relationship to the foodservice industry. Emphasis is placed on 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.
Course Prerequisites:
Take CUL-112(S10923); Take either previously or concurrently. Required.Take CUL-110(S22835) CUL-140(S22844) or CUL-142(S22845); Take previously. Required.Take CUL-112(S22837); Take concurrently. Required.
Total Credits:1
Class Credits:0
Lab Credits:3
Clinic Credits:0
CUL-130: Menu Design
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.
Course Prerequisites:
None
Total Credits:2
Class Credits:2
Lab Credits:0
Clinic Credits:0
CUL-135: Food and Beverage Service
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. Concepts and skills studied in this course will be applied in CUL 135A, Food and Beverage Service Lab.
Course Prerequisites:
Take CUL-110(S22835); Take previously. Required.Take CUL-135A(S22843); Take either previously or concurrently. Required.
Total Credits:2
Class Credits:2
Lab Credits:0
Clinic Credits:0
CUL-135A: Food and Beverage Service Lab
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.
Course Prerequisites:
Take CUL-135(S10202); Take either previously or concurrently. Required.
Total Credits:1
Class Credits:0
Lab Credits:2
Clinic Credits:0
CUL-140: Culinary Skills I
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.
Course Prerequisites:
Take CUL-110(S22835); Take either previously or concurrently. Required.
Total Credits:5
Class Credits:2
Lab Credits:6
Clinic Credits:0
CUL-142: Fundamentals of Food
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.
Course Prerequisites:
Take CUL-110(S22835); Take either previously or concurrently. Required.
Total Credits:5
Class Credits:2
Lab Credits:6
Clinic Credits:0
CUL-160: Baking I
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.
Course Prerequisites:
Take CUL-110(S22835); Take either previously or concurrently. Required.Take CUL-140(S22844) or CUL-142(S22845); Take either previously or concurrently. Required.
Total Credits:3
Class Credits:1
Lab Credits:4
Clinic Credits:0
CUL-170: Garde Manger I
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.
Course Prerequisites:
Take CUL-110(S22835); Take either previously or concurrently. Required.Take CUL-140(S22844); Take previously. Required.
Total Credits:3
Class Credits:1
Lab Credits:4
Clinic Credits:0
CUL-214: Wine Appreciation
This course provides an introduction to information about wine from all the major wine producing regions. Emphasis is placed on the history of wine, production, characteristics, wine list development, laws, purchasing and storing requirements. Upon completion, students should be able to evaluate varietal wines and basic food pairings. Must be 21 years old or older to take this class.
Course Prerequisites:
None
Total Credits:2
Class Credits:1
Lab Credits:2
Clinic Credits:0
CUL-230: Global Cuisines
This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus.
Course Prerequisites:
Take CUL-110(S11030) CUL-140(S12163); Take previously. Required.Take CUL-160(S22847) CUL-170(S22849) CUL-240(S24960) WBL-112; Take previously. Required.
Total Credits:5
Class Credits:1
Lab Credits:8
Clinic Credits:0
CUL-240: Culinary Skills II
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.
Course Prerequisites:
Take 1 group; Option: Take CUL-110(S22835) CUL-140(S22844); Option: Take CUL-110(S22835) CUL-142(S22845) CUL-170(S22849); Take previously. Required.Take CUL-110(S22835) CUL-140(S22844); Take previously. Required.
Total Credits:5
Class Credits:1
Lab Credits:8
Clinic Credits:0
CUL-250: Classical Cuisine
This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.
Course Prerequisites:
Take CUL-110(S22835) CUL-140(S22844) CUL-240(S22853); Take previously. Required.Take CUL-110(S22835) CUL-140(S22844) CUL-160(S22847) CUL-170(S22849) CUL-240(S22853); Take previously. Required.Take WBL-112; Take either previously or concurrently. Required.
Total Credits:5
Class Credits:1
Lab Credits:8
Clinic Credits:0
CUL-260: Baking II
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.
Course Prerequisites:
Take CUL-110(S22835) CUL-160(S22847); Take previously. Required.Take CUL-110(S22835) CUL-160(S22847); Take previously. Required.
Total Credits:3
Class Credits:1
Lab Credits:4
Clinic Credits:0
CUL-270: Garde Manger II
This course is designed to further students' knowledge in basic cold food preparation techniques and pantry production. Topics include pates, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapes, 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.
Course Prerequisites:
Take CUL-110(S22835) CUL-140(S22844) CUL-170(S22849); Take previously. Required.Take CUL-110(S22835) CUL-140(S22844) CUL-170(S22849); Take previously. Required.
