62 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 1401Introduction to Gastronomy1
This course provides an introduction to the role food and food preparation has played in history. Students will explore the routes ingredients and preparation techniques have traveled over the years that have provided their inclusion in modern cuisine. They will place this information within their knowledge of American food and flavors to provide a sounding board for their culinary education.1C/1/0/0
Students will gain knowledge of basic industry mathematical concepts and apply them in the kitchen. Basic tasks include scaling recipes up and down, butchers’ yield tests, plate and ingredient costing, portioning, portion costing, and product yield tests. 2C/0/2/0
This course is made up of two units: “Introduction to Culinary Arts” which is designed to allow the student to become familiar with the hospitality industry, our program and the foundation skills necessary to become a foodservice professional; and “Basic Baking” which is designed to allow the student to develop knowledge and skills necessary to work in a professional baking environment. 2C/0/2/0
CULA 1408Fundamentals of Food Safety and Sanitation1
Develops an understanding of the basic principles of foodservice sanitation and safety to maintain a healthy environment for the consumer. ServSafe Food Handler exam provided for certification. 1C/1/0/0
Students explore principles of customer-centric service, restaurant service styles, and the role of the professional server. Students will discover modern alternatives to traditional service styles and handle customer needs in a lab setting. 1C/0/1/0
This course is made up of two units: “Basic Pantry and Cold Food Production” which is designed to allow the student to develop knowledge and skills necessary to work in the Garde Manger and pantry areas in a professional foodservice environment; and “Basic Range and Hot Food Production” which is designed to allow the student to develop knowledge and skills necessary to work in a professional foodservice environment. Foundation stocks, sauces and soups are the major component. Must be taken concurrently with Culinary Arts Foundations 1 or have instructor approval. 4C/0/4/0
This course provides a thorough exploration into the basics of the sweet kitchen. Students prepare and evaluate a number of pastry fundamentals to a marketable level. 1C/0/1/0
Students will apply and demonstrate basic baking skills in a professional production kitchen. Professional foodservice equipment will be used to prepare, create, and store high quality baked goods. Students will utilize professional recipes for the creation of pies, cakes, breads, and other quality baked goods. 2C/0/2/0
Covers the processing of meat, fish, and poultry items, etc. Issues of grading, yield, market forms and standards are discussed. Many types of meat, fish, and poultry are processed in the class. 2C/0/2/0
Students will employ foundational skills to a professional kitchen setting by exploring restaurant-style a la carte cooking techniques. Flavor pairing, ingredient identification, cooking techniques and food safety principles will be applied and assessed. 2C/0/2/0
Students explore various aspects of quantity food production in a fast-paced, high-volume food service setting. Students are introduced to aspects of quantity range, bake shop, short-order and pantry operations. 2C/0/2/0
Develops an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment for the consumer. Optional Servsafe exam provided for certification. 2C/2/0/0
Covers the fundamentals of nutrition theory taught from the point of view of the chef. Healthy cooking techniques, dietary requirements and current nutritional research topics are explored. 2C/2/0/0
Students will be introduced to principles of product development. Food labeling and packaging laws and regulations will be applied while creating products for retail sale. Students will apply foundational cooking and math skills to provide retail packaged foods for sale. 2C/0/2/0
Students will organize and maintain a professional foodservice storeroom by applying food safety and sanitation knowledge, purchasing and receiving skills, and menu planning. 2C/1/1/0
The class will open and run a fast-casual restaurant concept. Students will employ management and teamwork skills while creating menus appropriate for a fast-paced restaurant. Learners will apply principles of foodservice math, food safety and sanitation, and a la minute cooking skills in an open-to-the-public lab environment. 4C/0/4/0
Students will be challenged with food production in a high-volume, service-learning environment while preparing large quantities in a production setting. Students will apply problem-solving skills and principles of food safety as they package foods for at-home re-heating and consumption. 2C/0/2/0
CULA 1541Hospitality Management and Supervision for Culinary Professionals2
Students will review principles of leadership and supervision and apply them to a professional environment. Management principles will be tailored to a hospitality environment, preparing the learner for a leadership role. 2C/2/0/0
Introduces students to a variety of upscale scratch cake and pastry items and plated desserts. The course focuses on high quality ingredients, sound production and finishing techniques. 2C/0/2/0
Students will explore the impact food has on communities by interacting with non-profit organizations dedicated to food-related endeavors. Principles of nutrition, food justice, and the impact of food insecurity on society will be examined both in the classroom and within the community. Learners will apply this knowledge to understand the impact food has on many aspects of health, life and achievement. Sustainable practices and ethical responsibility in the foodservice industry will be at the core. 2C/1/1/0
The course covers serving techniques and dining room operations through classroom and laboratory experience in the City View Grille Dining Room. 1C/0/1/0
This course introduces the foundational skills of baking in a professional setting. Students will learn baking terminology, equipment use, and accurate measuring and scaling techniques while practicing recipes. Emphasis is placed on producing and evaluating essential products such as quick breads, pies, and tarts while applying sanitation, safety, and professional kitchen practices. 2C/0/2/0
This course develops core pastry skills through hands-on practice with professional tools and equipment. Foundational methods such as creaming, foaming, and custards are executed in a lab setting. Students will apply safety and sanitation principles while producing consistent pastry products. Emphasis is placed on teamwork, time management, and evaluating finished items using professional standards. 3C/0/3/0
CULA 1613Natural Leaveners and Artisan Bread Methods3
Students will explore traditional and modern bread-making techniques with a focus on natural leaveners and artisan methods. The course emphasizes fermentation, pre-ferments, shaping, scoring, and baking to achieve professional quality breads. Learners will also utilize modern professional bakery equipment to enhance production and consistency. 3C/0/3/0
This course emphasizes the preparation and decoration of specialty cakes for weddings and other celebrations. Students will design and execute advanced decoration techniques using fondant, gum paste, royal icing, and other mediums. Attention is given to current trends, artistry, and professional standards for structure, style, and presentation. 3C/0/3/0
CULA 1615Food Safety and Sanitation for Pastry Professionals2
This course covers essential principles of foodborne illness prevention and safe bakery practices. Students will learn how to maintain a clean and compliant pastry operation, from purchasing and receiving to production and storage. This course prepares students for the ServSafe Food Protection Manager exam, which may be used to obtain a Minnesota Certified Food Protection Manager (CFPM) certification. 2C/2/0/0
CULA 1616Baking Math: Weights, Ratios, and Scaling2
Students will apply kitchen math concepts directly to professional baking scenarios. Topics include weights, volumes, baker’s percentages, recipe conversions, and product yields. Emphasis is placed on accurate calculations that support efficiency, quality, and profitability in bakery operations. 2C/2/0/0
This course introduces the art of plated desserts, combining classic and modern techniques. Students will prepare cakes, custards, mousses, and other components while practicing advanced plating and dessert design for restaurant and patisserie settings. Emphasis is placed on creativity, balance of flavor, and visual design of desserts. 2C/0/2/0
CULA 1672Gluten-Free, Dairy-Free, and Allergen Safe Baking2
Students will learn to identify common food allergens and produce allergen-friendly, high-quality baked goods that meet various dietary restrictions. The course emphasizes substitutions, formula adaptations, and the creation of gluten-free and dairy-free products without sacrificing taste or texture. 2C/0/2/0
CULA 1673Confiserie Arts: Chocolate and Sugar Work3
This course explores advanced confectionery techniques including chocolate tempering, truffle making, and sugar artistry. Students will design and produce chocolates, candies, and decorative showpieces. Coursework emphasizes precision, creativity, and adherence to professional industry standards. 3C/0/3/0
Students will gain practical experience producing bakery and patisserie items at scale for a live retail outlet that is open to customers. Emphasis is placed on workflow, merchandising, rotation, and customer service skills. The course provides direct experience in maintaining professional standards of organization, cleanliness, and food safety in a retail bakery environment. 3C/0/3/0
In this capstone course, students will create bakery menus and operations plans for a student-run retail outlet. Work includes planning recipes, portion sizes, production schedules, and applying costing strategies. The course culminates in a professional menu proposal aligned with market trends and operational goals, implemented in a retail bakery environment open to customers. 1C/0/1/0
CULA 1676Baking Science: Ingredients and Functions2
Students will explore the scientific roles of ingredients in baking, including flour, fats, eggs, sugars, and leaveners. The course emphasizes how ingredient interactions and substitutions affect product quality and consistency. Learners will analyze formulas to understand how ingredient selection shapes texture, flavor, and stability. 2C/2/0/0
CULA 1677Formulas, Costs, and Profitability in Baking2
This course provides students with financial tools to support bakery operations. Topics include recipe costing, yield management, pricing, and profitability analysis. Students will evaluate bakery scenarios to make informed recommendations that improve efficiency and financial performance. 2C/2/0/0
This course is designed to expose students to the industry in a 96 hour externship. Students reflect on their experiences through assignments and discussions. 3C/0/0/3
Students get an introduction to local and sustainable food systems through working with a local farm to create and serve a farm to table dinner. 1C/0/1/0
CULA 1710Study Abroad: The Slow Food Movement of Italy1
This course provides the opportunity to study the cuisine and sustainable agriculture practices of three distinct regions of Italy, including Piedmont, Emilia Romagna, and Lazio. The focus will be on studying and working with many key ingredients that make Italian cuisine known worldwide. These ingredients include wines, charcuterie, bread, cheeses, pasta, coffee, and other regional specialties.1C/1/0/0
Requires students to develop marketable skills in the areas of menu planning, menu analysis, production scheduling and recipe interpretation for different menu settings and operations. 2C/0/2/0
Must be taken as a block with CULA 2105 - CULA 2220 .
CULA 2115Contemporary Dining Room Service1
The course explores and refines advanced aspects of front of the house restaurant operations. Students learn and practice functions of dinner service at the City View Grille. 1C/0/1/0
The advanced culinary student will develop a palate of flavor and aroma profiles, an understanding of food and wine pairing techniques, as well as proper service and wine-making processes. Wine varietals will be professionally sampled and evaluated based upon color, aroma, body and finish in order to cultivate an appreciation for the integral relationship between food and wine. 2C/2/0/0
The course explores the art of cold food preparation through various mediums. Thorough explorations into cold sauces, pates, terrines, condiments and forcemeats will be highlighted in a contemporary buffet format. 1C/0/1/0
The course explores one-off dining experiences in a number of settings. Students learn the process of catering events with a diverse set of standards, expectations and clientele. Students become familiar with all facets of events from the concept and development of the menu through set-up, service and strike of the event. 2C/0/2/0
Students will assign actions to a food safety management system in a professional kitchen environment. Principles of HACCP plan development, master cleaning schedules, health department interactions and kitchen safety training programs will be applied to document an effective total safety plan. This class prepares the learner for taking the ServSafe Food Protection Manager Test. 2C/1/1/0
Students will explore wine and spirit service and management programs by tasting, creating pairing menus, and applying fundamentals of pricing and cost control. They will learn steps of service, storage, and principles of beverage program curation. Students will demonstrate responsible service and an understanding of alcoholic beverage service laws. This class will prepare the learner to take the ServSafe Alcohol Awareness test. 2C/2/0/0
Learners will demonstrate foundational principles of table service in an advanced lab setting. Fine dining service styles such as tableside preparations, French and Russian service techniques, and brigade systems will be employed. Students will experience directing service in the dining room from a management perspective via an open-to-the-public restaurant lab environment. 1C/0/1/0
Learners will demonstrate foundational principles of a la minute cooking in a fine dining kitchen environment while participating in all aspects of the brigade system. Students will explore modern cooking trends and techniques while cooking for customers in an open-to-the-public restaurant lab environment. Menu planning and food safety principles will be applied to hot and cold cooking foundations. Students will practice principles of leadership and management while directing the flow of the kitchen. 4C/0/4/0
CULA 2525Human Resources and Labor Management for Culinary Professionals1
Students will explore concepts of human resource management for hospitality. They will identify pertinent federal and state labor laws and understand their application in the workplace as both employees and future employers. Students will leave with an understanding of the importance of providing a safe and efficient work environment as a manager. Students will apply these principles by creating an effective labor plan for a potential business. 1C/1/0/0
CULA 2530Managerial Accounting for Foodservice Concepts2
Students will acquire a working knowledge of the National System of Accounts for Restaurants and apply it to a foodservice environment. The class will examine profit and loss statements and calculate actual and theoretical food and beverage costs. Students will discover principles of effective menu writing and understand the effect of a menu on sales mix and profitability. Pricing, marketing, and cost control fundamentals will be explored. 2C/2/0/0
This class will explore catering concepts and examine the differences between al la minute cooking and event-based dining. Students will explore laws, regulations, and licensing requirements. High-volume food production and menu development foundations will be applied to create special events on and off campus. Event styles, trends, and fashions will be explored to provide students with a well-rounded base of knowledge in catering and event-based dining. 3C/1/2/0
CULA 2700Principles of Food Based Business Entrepreneurship3
In this course, students will embark on the process of building a food-based business while exploring the laws and regulations specific to Minnesota and Wisconsin. Learners will develop a detailed business plan that incorporates a thorough understanding of the requirements, risks, and financial considerations involved in starting a food business. Throughout the course, students will gather and analyze essential information related to certifications, licenses, and regulatory compliance, such as those required by the State Health Department and Department of Agriculture. Additionally, students will design a comprehensive food safety plan for their business, equipping them with the knowledge and tools necessary for launching a successful venture. 3C/3/0/0
This course focuses on the creative and strategic process of menu and product development within food-based businesses. Students will learn how to analyze market trends, customer preferences, and industry standards to design innovative, cost-effective menus and product offerings. Learners will develop purchasing plans for products that align with brand identity, target market, and profitability goals. Additionally, students will evaluate the nutritional, cultural, and regulatory considerations that influence menu and product creation, equipping them with the tools to effectively launch and adapt food products in a competitive market. 3C/3/0/0
This capstone course guides students through the process of developing a comprehensive business plan for a food-based enterprise. Students will analyze market trends, create detailed financial projections, and evaluate business feasibility. By applying industry-standard tools, they will construct pricing strategies and operational plans, culminating in a professional presentation of their business plan. This course emphasizes critical thinking, strategic planning, and real-world application, preparing students to launch and manage a successful food business. 3C/3/0/0
