Minneapolis Community and Technical College · Courses
CULA
16 courses with the subject CULA, 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.
CULA 1005Culinary Fundamentals5.00
(2.00 lec/3.00 lab) This course introduces basic food preparation skills and industry sanitation practices. You will learn about cooking theories and the principles used in the food service industry. The hands-on laboratory will introduce you to knife skills and basic cookery methods. You will prepare stocks, soups, sauces, proteins, breakfast items and cold foods. or completion of READ 0100 or ESOL 0042 with faculty recommendation into ESOL 0052.
(1.00 lec/2.00 lab) This course covers baking terminology; the function of ingredients; proper mixing and baking methods; and texture and taste of the finished products, such as yeast breads, quick breads, pies, cakes, meringues, custards, puddings and cookies.
(2.00 lec) This course develops the understanding of the principles of sanitation and safety necessary to maintain a safe and healthy environment for both the consumer and the employee in the food service industry. You will learn about the laws and regulations related to food safety and sanitation in food service operations. Upon successful completion of this course, you will be ServSafe certified. or completion of READ 0100 or ESOL 0042 and faculty recommendation into ESOL 0052.
(3.00 lec) This course introduces sound nutritional practice, menu planning and the identification of nutritional trends and considerations. You will gain skills and knowledge that you can apply in menu writing and analysis and food preparation. or completion of READ 0100 or ESOL 0042 and faculty recommendation into ESOL 0052.
(1.00 lec/4.00 lab) This course develops production skills at assigned workstations within a student operated restaurant. The types of menu items prepared are those served in casual service (sports bar/family) restaurants emphasizing current dining trends. You will prepare menu items, such as appetizers, salads, sandwiches, soups, entrees, vegetables, breakfast and bakery selections. You will perform daily mise en place and cleanup procedures and use a variety of service styles to serve prepared meals to the dining public.
(1.00 lec/2.00 lab) This course focuses on foods served in restaurants around the world. You will develop an understanding of the evolution of regional flavors. Discussions will include history and effects of bordering countries, geography, climate, indigenous foods, culture, and religious influences on menu offerings. You will prepare and serve food in a fully functional restaurant.
(2.00 lec) This course examines the basic concepts and principles of menu planning, including pricing, merchandising, document layout, and design. You will develop menus for various styles of operations, and you will learn to apply efficiencies to production in relation to profitability.
(3.00 lab) This course provides work experience in the fundamentals of professional baking. You will produce and finish a variety of yeast doughs, specialty breads, cookies, pastries, pies and cakes. You will study the materials used in baking and how they relate to one another in the mixing, processing and baking of specific products. 2013–2014 Catalog | Minneapolis Community & Technical College
(3.00 lec) This course provides the skills and methods needed for planning a buffet, banquet or catered event. You will complete a portfolio that includes all the documents needed for a catered event. Your plan will consist of a culinary experience that involves the production, supervision, nutrition, sanitation and food costing skills learned in other CULA courses.
(1.00 lec/2.00 lab) This course covers baking terminology, the function of ingredients, proper mixing and baking methods, decoration, and the construction of finished baked products served in a fine dining establishment.
(3.00 lec) This course is the study of beer, wine and distilled spirits, as well as the facilities in which they are served You will develop an understanding and appreciation for various beverage and food affinities. You will study the social impacts, trends, and responsibilities associated with the consumption of alcohol. You will complete the National Restaurant Association Education Foundation ServSafe Alcohol Advanced Examination. or completion of READ 0100 or ESOL 0042 and faculty recommendation into ESOL 0052.
(1.00 lec/2.00 lab) Garde Manger is the French term for the pantry, also known as the “Cold Kitchen.” In this course, you will develop skills in the preparation of cold foods that are frequently served on buffets. Decorative work and food presentation are key course components. Discussions and production will include cold hors d’oeuvres, protein fabrication, sausage-making and salt-curing and smoking foods. You will be applying principles of platter design and buffet setup as well. 367
(1.00 lec/4.00 lab) This course develops production skills at assigned workstations within a student-operated restaurant. You will prepare menu items prepared typical of a full-service (formal/classic) restaurant, emphasizing current dining trends: appetizers, salads, sandwiches, soups, entrees, vegetables and bakery selections. You will perform daily mise en place and cleanup procedures, and you will use a variety of service styles to serve prepared meals to the dining public.
