Culinary Arts Course Descriptions

Culinary Arts Course Descriptions

CUL 1010 Hospitality Management Syllabus
3 Credits 3 Class Hours
An introduction to the hospitality industry and the chef as supervisor and manager. Topics include the organization of industry segments, services provided by the lodging, food and beverage industry, career opportunities, principles of supervision, communication, motivation, total quality, leadership, training, and team performance.

CUL 1015 Sanitation & Safety Syllabus
2 Credits 2 Class Hours
An introduction to the sanitation and safety issues and practices involved in the food preparation process. Prevention of all types of food contamination and the Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. This course presents a manager's perspective on food safety, cleanliness standards, and work safety. This course is a pre/co-requisite for the culinary food production classes.

CUL 1020 Baking Skills Syllabus
3 Credits 1 Class Hour, 4 Lab Hours
An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies. Prerequisite: CUL 1040

CUL 1040 Culinary I Syllabus
3 Credits 2 Class Hours, 2 Lab Hours
The introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery. Corequisite: CUL 1015

CUL 1045 Culinary II Syllabus
3 Credits 1 Class Hour, 4 Lab Hours
A continuation of CUL 1040 Culinary I. Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite: CUL 1040

CUL 1050 Nutrition & Menu Planning Syllabus
3 Credits 3 Class Hours
An introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis.

CUL 2010 Purchasing & Cost Control Syllabus
3 Credits 3 Class Hours
An introduction to the food distribution system and purchasing procedures. Topics include, the function of the purchasing agent, product selection, purchasing procedures, inventory control, menu pricing, food cost, sales, inventory levels, spoilage, waste inventory values and menu analysis.

CUL 2020 Advanced Baking & Pastry Syllabus
3 Credits 1 Class Hour, 4 Lab Hours
A continuation of CUL 1020. Topic include, tarts, cakes, and restaurant-style desserts, production and use of sauces and plate presentations, Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected menu items. Prerequisite: CUL 1020

CUL 2030 Garde Manger & Catering Syllabus
3 Credits 1 Class Hour, 4 Lab Hours
This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d'oeuvres, canapes, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning Prerequisite: CUL 2050

CUL 2035 Table & Beverage Service Syllabus
2 Credits 2 Class Hours
An introduction to the various styles of table service and service standards required of professional wait personnel. Guest relations, order taking, and organization of the dining room will be studied. Students will gain experience through practice within a simulated service environment. Beverage management issues include inventory & purchasing, proper use of glassware, types of wine and wine regions, and the pairing of wine with food.

CUL 2050 Culinary III Syllabus
3 Credits 1 Class Hour, 4 Lab Hours
An advanced food production class. Production topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal and lamb cookery. Additional topics will include menu construction, pricing and production. Prerequisite: CUL 1045

CUL 2055 International Cuisine Syllabus
3 Credits 1 Class Hour, 4 Lab Hours
A continuation of CUL 2050. Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques. Prerequisite: CUL 2050

CUL 2210 Internship I Syllabus
1 Credit 300 Contact Hours
A 300-hour paid work internship in a food production environment. Students will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 1040

CUL 2220 Internship II Syllabus
1 Credit 300 Contact Hours
A continuation of CUL 2210, this course is a 300-hour paid work internship in a food production environment. Students will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 2210

[Return to Course Descriptions Index] [Return to Catalog Table of Contents]



		Culinary Arts Course Descriptions CUL 1010 Hospitality Management Syllabus 3 Credits 3 Class Hours An introduction to the hospitality industry and the chef as supervisor and manager. Topics include the organization of industry segments, services provided by the lodging, food and beverage industry, career opportunities, principles of supervision, communication, motivation, total quality, leadership, training, and team performance. CUL 1015 Sanitation & Safety Syllabus 2 Credits 2 Class Hours An introduction to the sanitation and safety issues and practices involved in the food preparation process. Prevention of all types of food contamination and the Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. This course presents a manager's perspective on food safety, cleanliness standards, and work safety. This course is a pre/co-requisite for the culinary food production classes. CUL 1020 Baking Skills Syllabus 3 Credits 1 Class Hour, 4 Lab Hours An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, and assorted pies. Prerequisite: CUL 1040 CUL 1040 Culinary I Syllabus 3 Credits 2 Class Hours, 2 Lab Hours The introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks and soups, and egg cookery. Corequisite: CUL 1015 CUL 1045 Culinary II Syllabus 3 Credits 1 Class Hour, 4 Lab Hours A continuation of CUL 1040 Culinary I. Topics include stocks, soups, sauces, beef, pork and poultry items, vegetables and starches. Utilizing recipes and techniques as presented in class, students will prepare a number of buffets. Prerequisite: CUL 1040 CUL 1050 Nutrition & Menu Planning Syllabus 3 Credits 3 Class Hours An introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis. CUL 2010 Purchasing & Cost Control Syllabus 3 Credits 3 Class Hours An introduction to the food distribution system and purchasing procedures. Topics include, the function of the purchasing agent, product selection, purchasing procedures, inventory control, menu pricing, food cost, sales, inventory levels, spoilage, waste inventory values and menu analysis. CUL 2020 Advanced Baking & Pastry Syllabus 3 Credits 1 Class Hour, 4 Lab Hours A continuation of CUL 1020. Topic include, tarts, cakes, and restaurant-style desserts, production and use of sauces and plate presentations, Students will be required to create a dessert menu and demonstrate baking proficiency through production of selected menu items. Prerequisite: CUL 1020 CUL 2030 Garde Manger & Catering Syllabus 3 Credits 1 Class Hour, 4 Lab Hours This course focuses on cold food preparation and presentation in buffet and catering applications, including appetizers, hors d'oeuvres, canapes, pates, sausages, terrines, and buffet salads, buffet design, layout and execution, and menu planning Prerequisite: CUL 2050 CUL 2035 Table & Beverage Service Syllabus 2 Credits 2 Class Hours An introduction to the various styles of table service and service standards required of professional wait personnel. Guest relations, order taking, and organization of the dining room will be studied. Students will gain experience through practice within a simulated service environment. Beverage management issues include inventory & purchasing, proper use of glassware, types of wine and wine regions, and the pairing of wine with food. CUL 2050 Culinary III Syllabus 3 Credits 1 Class Hour, 4 Lab Hours An advanced food production class. Production topics will include principles of plate presentation, entree, starch, vegetables, seafood, veal and lamb cookery. Additional topics will include menu construction, pricing and production. Prerequisite: CUL 1045 CUL 2055 International Cuisine Syllabus 3 Credits 1 Class Hour, 4 Lab Hours A continuation of CUL 2050. Production will include French, Italian, Asian and other ethnic and regional cuisines. Discussion topics will include indigenous ingredients, flavors, cooking methods and techniques. Prerequisite: CUL 2050 CUL 2210 Internship I Syllabus 1 Credit 300 Contact Hours A 300-hour paid work internship in a food production environment. Students will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 1040 CUL 2220 Internship II Syllabus 1 Credit 300 Contact Hours A continuation of CUL 2210, this course is a 300-hour paid work internship in a food production environment. Students will prepare a report detailing their experience. Students are required to have the internship approved by the program coordinator. Prerequisite: CUL 2210 [Return to Course Descriptions Index] [Return to Catalog Table of Contents]