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Culinary Arts Curriculum
Culinary Arts Curriculum: Course DescriptionsCUL 100 - Fundamentals of the Culinary Arts - 3 hours - This course is an orientation to the food industry. Careers, professionalism, sanitation and safety, proper terminology, applied math skills, and service techniques are explored.CUL 111 - Garde Manger - 3 hours - This course includes the production of hot and cold sandwich, hors d'eouvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. CUL 200 - Sanitation and Safety - 3 hours - This course is designed to develop an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Personal hygiene habits and food handling practices that protect the health of the consumer will be reinforced. CUL 211 - Basic Food Production - 3 hours - This course provides a study of the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. CUL 215 - Basic Baking - 3 hours - The course is designed to apply the fundamentals of baking science to the preparation of a variety of products and to learn the use and care for equipment normally found in the bake shop or baking area. CUL 220 - Advanced Baking and Pastry Arts - 3 hours - This course includes but is not limited to the preparation of pastries, crepes, and a variety of yeast breads and rolls. The use of prepared dough will also be utilized. Emphasis will be placed on scaling ingredients, mixing formulas, and finishing techniques for baked items. CUL 230 - Basic Nutrition - 3 hours - This course is designed to describe the characteristics, functions, and food sources or the major nutrients and how to maximize nutrient retention in food preparation and storage. Students will learn to apply the principles of nutrient needs throughout the life cycle through menu planning and preparation. CUL 240 - Meats, Seafood and Poultry - 3 hours - This course focuses on the identification of various cooking techniques for and the preparation of meats, seafood, and poultry. CUL 260 - International and Classical Cuisine - 3 hours - This course focuses on the study and preparation of international and classical cuisine. CUL 270 - Human Realtions Management - 3 hours - This course provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Styles of leadership and skill development in human relations and personnel management are also covered. CUL 280 - Cost and Control - 3 hours - This course provides opportunities for students to perform mathematical functions related to food service operations. CUL 290 - Catering - 3 hours - This course focuses on the principles of on and off premise meal and beverage service including planning, coordination, purchasing, cost accounting, menu pricing, marketing, and customer relations. Students assume responsibility for catered events during the course. CUL 299 - Culinary Arts Coop - 3 hours - This course enhances the student's transition from class to the world of work by providing paid work experience that utilizes the skills required to achieve the student's occupational goal. |