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CUL - Culinary Arts
CUL 100 – Professionalism in Culinary Arts 3.00 Credits / 3 Contact hours Prerequisite: Program admission Provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and espirit d corp are taught. Topics include cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, culinary professionalism, and culinary work ethics.
CUL 110 – Food Service Safety and Sanitation 3.00 Credits / 6 Contact hours Prerequisite: Provisional admission Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
CUL 112 - Principles of Cooking 6.00 Credits / 13 Contact hours Prerequisite: Provisional admission Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work
CUL 114 – American Regional Cuisine 5.00 Credits / 10 Contact hours Prerequisite: CUL 110 Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen aromatics, regional cooking principles and history, methods of American regional food preparation, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
CUL 116 – Food Service Purchasing and Control 3.00 Credits / 4 Contact hours Prerequisite: MAT 1012 Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
CUL 121 – Baking Principles I 5.00 Credits / 10 Contact hours Prerequisite: CUL 110. Corequisite: CUL 112 Presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include baking principles, Science and use of baking ingredients for breads, weights, measures, and conversions, baking sanitation and hygiene, preparation of baked goods and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
CUL 122 – Baking Principles II 5.00 Credits / 10 Contact hours Prerequisite: CUL 121 Presents the fundamental terms, concepts, and methods involved in preparation of cakes, pastries and baked desserts. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include baking principles, Science and use of baking ingredients for desserts, cakes, and pastries, weights, measures, and conversions, baking sanitation and hygiene, preparation of baked goods and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
CUL 127 – Banquet Preparation and Presentation 4.00 Credits / 9 Contact hours Prerequisite: CUL 112 Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice is provided.
CUL 129 – Front of the House Services 3.00Credits / 5 Contact hours Prerequisite: Provisional Admission Introduces the fundamentals of dining and beverage service. Topics include dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side merchandising, and beverage service and setup. Laboratory practice parallels class work.
CUL 130 – Pantry, Hors d’oeuvres and Canapés 5.00 Credits / 10 Contact hours Prerequisite: CUL 114 Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include
management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity.
CUL 220 – Contemporary Cuisine II 5.00 Credits / 10 Contact hours Prerequisite: CUL 112 Emphasizes supervision, and management concepts, knowledge, and skills necessary to restaurants serving contemporary cuisine. Topics include menu selection, layout and design, on/off premise catering, entrepreneurship, small business management and nutrition. Laboratory demonstrations and student experimentation parallel class work.
CUL 224 - International Cuisine 6.00 Credit/ 11 contact hours Prerequisite: CUL 100; CUL 110; CUL 114 Introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation Educational Institute cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, advanced fry cookery and nutrition. Laboratory practice parallels class work.
