St Cloud Technical and Community College · Courses
CULN
13 courses with the subject CULN, 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.
CULN 1202Introduction to Culinary Arts
This course introduces key components of the Culinary Arts program at SCTCC as well as information about the Food Service industry. Students will learn historical/foundational practices, standards of professionalism, industry-specific terminology, the use of weights/measurements, equipment/tool identification, safe equipment/tool usage, and proper cleaning and sanitization of equipment/tools. This course will also cover knife identification, knife use, use and proper care of knives. Student Learning Outcomes: * Identify proper standards of professionalism within the Food Service industry. * Define various segments within the Food Service industry and employment opportunities within each segment. * Apply various historical/foundational practices within the Food Service industry. * Apply kitchen terminology to all aspects of food production. * Identify equipment/tool items within a kitchen environment. * Demonstrate proper use of scales and weights/measurements. * Demonstrate proper cleaning/sanitization procedures for multiple kitchen equipment items. * Demonstrate appropriate knife usage and proper knife care. (3 C: 2 lect/pres, 1 lab, 0 other)
This course teaches essential operating procedures that students will need to know in all areas of the Food Service industry. This course will cover service line operations, kitchen mathematics, dish and ware-washing procedures, and equipment identification, usage, and proper cleaning procedures. Student Learning Outcomes: * Apply kitchen terminology to all equipment, techniques, and protocols. * Perform proper dish washing/dish room procedures. * Demonstrate knowledge of kitchen mathematics in daily operations. * Calculate food expenses including profit and loss statements. * Utilize recipes in the composition of various dishes. * Demonstrate the process of designing, planning, and sequencing menus. * Demonstrate preparation procedures (mise en place) in the production of vari- ous dishes. * Demonstrate recipe conversions. (3 C: 2 lect/pres, 1 lab, 0 other)
This course provides a working knowledge of safe food handling, personal hygiene, food-borne illnesses, and HACCP procedures. This course is designed to prepare students for the State of MN food management certificate examination. Student Learning Outcomes: * Identify food-borne illnesses. * Understand proper sanitation techniques. * Practice good personal hygiene methods. * Pass state food safety tests. (1 C: 1 lect/pres, 0 lab, 0 other)
The production of a properly seasoned stock is a foundational principle within all of food production. This course covers the key concepts of stock production from these stocks, sauces and soups can be prepared utilizing various cooking principles. This course covers the identification and production of classical stocks as well as the utilization of convenience bases for stock production. Student Learning Outcomes: * Prepare various stocks and sauce ingredients in stock and sauce production. * Demonstrate selection and utilization of proper equipment for stock, sauce, and soup production. * Prepare various stocks including chicken, beef, vegetable, and other stocks. * Evaluate various convenience bases and utilize this knowledge to develop stocks, sauces and soups. * Identify by sight, taste, and/or flavor profile up to 100 herbs, spices, flavorings, and oils. * Evaluate flavor profiles within stocks, sauces and soups and demonstrate may change without notice. Page 141
This course covers the key components of cooking practices related to vegetables, potato, rice, and starches (legumes, grains, pasta, and other starches). A wide range of topics will be covered, including identification, utilization within menus, yield analysis, small and large batch cooking principles, safety and sanitization, and proper dry and wet storage. Each area will be covered in detail, with empha- sis on demonstrative production. Classroom demonstrations and hands-on work will be an integral part of this course as students apply knowledge to multiple areas within food production. Student Learning Outcomes: * Demonstrate multiple cooking methods and approaches to various vegetables, potato, rice, and starches and apply these methods/approaches to a wider variety of products. * Identify the different vegetable types (Red, Yellow, Green, White, etc.) and apply cooking techniques to each type. * Apply knowledge of vegetables, potato, rice, and starches to menu preparation and design. * Identify proper safety and storage procedures for vegetables. * Apply small and large-batch cooking techniques to various food products. * Demonstrate troubleshooting and problem-solving skills in food production. (2 C: 1 lect/pres, 1 lab, 0 other)
This course covers key components of bakeshop production and will provide PLEASE NOTE: All program plans are preliminary and curriculum ma 2026-2027 St. Cloud Technical & Community College an understanding of the terminology, methods, and functions of multiple baking ingredients. A wide range of topics will be covered in this course, including the use of yeast products, the development of yeast breads and quick breads, cake production and icings, cookies, various pies and pastries, and the production of creams, custards, puddings, and desserts. Student Learning Outcomes: * Utilize standard baking terminology and ingredients in a variety of produc- tions. * Demonstrate the proper use of scales and other weights and measurements. * Demonstrate various mixing methods within the bakeshop such as straight dough, angel food, sponge, and creaming methods. * Prepare a variety of cakes, cookies, pies, pastries, and dough products utilizing skills and production techniques demonstrated in class. * Utilize baker's percentages to convert bakeshop recipes for production. * Participate in a variety of experiences that develop professional skills, at- titudes, and behaviors. * Demonstrate proper safety and sanitization methods for all bakeshop work. (3 C: 1 lect/pres, 2 lab, 0 other)
This course builds upon the skills and knowledge developed in the preparation of stocks, sauces, and soups and applies the knowledge to larger food industry principles. Key topics included in this course include the identification of various meat products, fabrication of meats, poultry, wild game, various seafood items, processing and curing of meats, and the application of complementary sauces for meat, poultry, and seafood dishes. Additional topical areas in this course include food cost and pricing, "center of the plate" costs, yield testing for the fabrication of meats, application of cooking methods for various meat, poultry, and seafood dishes, and an introduction to food presentation and garnishing. Student Learning Outcomes: * Identify by sight over 25 meat cuts. * Fabricate a primal cut of beef and perform a raw yield test. Apply raw yield test results to food costs and menu pricing. * Demonstrate proper fabrication of poultry and various wild game products and prepare fabrications for meal service. * Demonstrate cleaning and preparation of various seafood items including fish, clams, mussels, squid, octopus, and others. * Prepare accompaniments and sauces for various meat, poultry, and seafood dishes. * Evaluate various dishes on presentation and garnishing to determine the final product for customers. * Apply proper cooking principles to a multitude of dishes. * Identify industry terminology applicable to multiple aspects of food produc- tion. * Apply proper safety, sanitization, and storage procedures for all meat, poultry and seafood items. (4 C: 0 lect/pres, 4 lab, 0 other)
Developing visual interest and appeal in all dishes is an essential skill for all professional cooks. This course introduces students to the fundamental elements of food art and garde manger work. This course will specifically address food selection and preparation techniques, fruit, vegetable, and tallow carvings, and various centerpiece displays. Additional work with hors d'oeuvres, canapes, and charcuterie will be emphasized. Student Learning Outcomes: * Identify tools, equipment, and techniques used in garde manger work. * Learn the definitions and terminology used in garde manager. * Identify products used in garde manger work. * Prepare a variety of centerpieces and garnishes for dishes developed in class. * Participate in a variety of experiences that will develop student professional skills, attitudes, and behaviors. * Prepare and display one (1) showpiece utilizing proper garde manger tech- niques. (4 C: 1 lect/pres, 3 lab, 0 other)
