12 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.
This is an introductory on the principles basic principles of food safety and sanitation in the culinary industry. Topics covered will include: New York State regulations, food handling, food storage, personal hygiene, cross contamination, and related topics.
the basic principles of the Culinary Arts. Emphasis is placed on food and kitchen safety, proper identification of kitchen tools and ingredients, "mise en place", knife skills, and proper use of tools. Professional culinary industry standards of behavior and uniform will be covered.
focuses on the techniques of basic cooking skills in the culinary industry. Topics covered will include cooking using moist, dry and combination heat; stocks, sauces and soups; advanced knife skills; and related topics.
focus on enhancing students' knowledge of the fundamental concepts and skills of basic cooking techniques. Emphasis will be placed on cooking methods for vegetables, pasta and grains; preservation and canning techniques; charcuterie preparation techniques; as well as farm and sustainable food products.
covered in CULA 102 and 110 with the skills and techniques involved in the preparation of appetizers, cold food (garde manger), basic pastries, and international cuisine. Execution of menus and plate presentation is also covered.
This course focuses on the basic principles of hospitality and service. Service and hospitality in the culinary, tourism and hospitality industries will be covered. Students will learn professional standards of behavior, communication skills and customer relations. Career opportunities will also be covered.
with the practices of purchasing food, beverages, and supplies for the culinary and hospitality industries. Markets, evaluation techniques, storeroom procedures, government regulations, quality control, product knowledge, and purchasing procedures will be covered.
of intensive individual study and field experience at a culinary-related facility. Requires a minimum of eight hours weekly at internship site and one weekly class meeting for progress reports and instruction. Requires periodic written reports and a journal of onsite activities.
An introductory or more advanced exploration of subjects not covered or only partially covered by other courses in Culinary Arts.
An introductory or more advanced exploration of subjects not covered or only partially covered by other courses in Culinary Arts.
An introductory or more advanced exploration of subjects not covered or only partially covered by other courses in Culinary Arts.
An introductory or more advanced exploration of subjects not covered or only partially covered by other courses in Culinary Arts.
Source: Cayuga County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
