8 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 260Modern Banquet Cookery3
This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment and technology, food preparation, service, and presentation will be discussed. Students will prepare a menu each day, following the principles and techniques associated with preparing and serving food to large groups, as well as concentrating on principles of modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet kitchen. The concept of understanding diversity in cultural, religious, and health and wellness including allergens when planning events and menus will be introduced. Cooking applications are at a beginning level in preparation for increased understanding of food production.
This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients.
Learn to prepare modern and seasonal dishes in a restaurant setting and put previously learned skills into practice. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.
Students will study, participate, and engage in critical-thinking topics that are relevant to operating and managing all facets of a station in a restaurant kitchen setting, including prioritization, execution, costing and professional work habits. Focus will include applying the principles of the order/fire/ pick up system, food cost analysis, food safety and sanitation.
CULA 350ABack of House Restaurant Operations - American Bounty6
Students will study, participate, and engage in critical-thinking topics that are relevant to operating and managing all facets of a station in Hyde Park's American Bounty Restaurant kitchen setting, including prioritization, execution, costing and professional work habits. Focus will include applying the principles of the order/fire/ pick up system, food cost analysis, food safety and sanitation.
CULA 350BBack of House Restaurant Operations - Bocuse6
Students will study, participate, and engage in critical-thinking topics that are relevant to operating and managing all facets of a station in Hyde Park's Bocuse Restaurant kitchen setting, including prioritization, execution, costing and professional work habits. Focus will include applying the principles of the order/fire/ pick up system, food cost analysis, food safety and sanitation.
CULA 350CBack of House Restaurant Operations - Caterina6
Students will study, participate, and engage in critical-thinking topics that are relevant to operating and managing all facets of a station in Hyde Park's Ristorante Caterina de' Medici kitchen setting, including prioritization, execution, costing and professional work habits. Focus will include applying the principles of the order/fire/pick up system, food cost analysis, food safety and sanitation.
CULA 350PBack of House Restaurant Operations - Post Rd Brewhouse6
Students will study, participate, and engage in critical-thinking topics that are relevant to operating and managing all facets of a station in Hyde Park's Post Road Brewhouse kitchen setting, including prioritization, execution, costing and professional work habits. Focus will include applying the principles of the order/fire/pick up system, food cost analysis, food safety and sanitation.
