14 courses with the subject CUL, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
CUL 111Introduction to Meats2
This course is one part of a four- part introduction course introducing commercial food preparation and production. Students learn basic principles of commercial cookery, including methods of preparation, nutrition, cost, and organization and management of commercial kitchens. Topics include the purpose and use of recipes; portion control techniques; and the selection, cooking, and handling of Beef, Veal, Lamb and Pork. Students learn basic principles of kitchen operation and the safe usage of food service equipment. Students apply their knowledge in both HRM-run operations and in their corresponding Co-op placement.
Students learn basic principles of commercial baking, when producing pies, pastries, and cookies. Students apply their knowledge in the HRM Lab. Semester Offered: F/S
Students learn basic principles of commercial baking, when producing cakes and frostings. Students apply their knowledge in the HRM Lab. Semester Offered: F/S
Students learn basic principles of sweet concoctions that are not baked, such as sweet custard, creams, frozen desserts and dessert sauces. Students apply their knowledge in the HRM Lab. Semester Offered: F/S 374 CO LLEG E C ATALO G
Students explore the theory and practice of fisheries’ sustainability through lectures, readings, laboratory exercises, and by interacting with local fishermen. This course focuses primarily on species harvested in the Gulf of Maine, with an emphasis on sustainable seafood options for local chefs.
This course explores the ecology of food and sustainable food practices. Students learn how environmental and ecological health affect flavor and nutrition of farmed animals. Together the class considers the best way to locally source ingredients in a sustainable operation. Topics include foraging, farming, hydroponics on location, whole animal butchery, preservation techniques, menu planning and branding.
This course allows students to learn about and experience food through the world’s diverse kitchens, exploring the deep connection between food, culture, and identity. Through hands- on cooking lessons, food history, and interactive discussions, students gain a comprehensive understanding of global cuisines and the factors that shape them, including geography, migration, and diaspora. This course introduces students to a variety of traditional and contemporary dishes, alongside the techniques and unique flavor profiles that define them. Semester Offered: F/S
and Indigenous Cuisine This course is designed for chefs to participate in the culinary industry by embracing sustainability and indigenous foods in their sourcing practices, marketing strategies, and advocacy efforts. Students explore the dynamic world of local and sustainable foods, focusing on both seafood from the Gulf of Maine and meat and produce from local farms. This course also explores early indigenous foods, the cultural significance of these foods, and th impact of colonization on these foods. The course equips chefs with the knowledge and skills needed to make ethical and environmentally conscious choices 2026 - 2027 while creating delicious, innovative, and profitable dishes. Semester Offered: F/S
Students immerse themselves in studies of the cuisines from different corners of the world, with an emphasis in Asian cuisine. Topics include menu planning, menu research and authentic reproduction of ethnic menus for service. Ingredients indigenous to Asia will play key roles in learning the native dishes, food cultures and their cooking techniques. Semester Offered: F/S
Students immerse themselves in the cuisines from countries in the Middle East. Topics include menu planning, menu research and authentic reproduction of ethnic menus for service. Ingredients indigenous to the Middle East will play key roles in learning the native dishes, food cultures and cultural cooking techniques. Semester Offered: F/S
Students study the cuisines from different Latin American countries, regions in Africa and Mexico. Topics include menu planning, menu research and authentic reproduction of ethnic menus for service. Ingredients indigenous to various Latin countries will play key roles in learning the native dishes, food culture and cultural cooking techniques. Semester Offered: F/S
