17 courses with the subject CUL, 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.
CUL 101Hospitality College Seminar
Explores career opportunities and challenges that exist in many areas of the hospitality industry. Discusses contemporary management issues including diversity, retention, harassment and TQM leadership. Develops an appreciation for self-awareness, problem solving, critical thinking and time management techniques that will aid the student both in the classroom and in the workplace. No prerequisite. Offered on: E / 1 cr. hr.
Food safety and sanitation are the foundations of all professional cooking. In this course, students learn professional standards and emerging issues related to safe food production. Sanitation lectures focus on issues of contamination and foodborne illness, establishing food safety system, the HACCP food safety system, cleaning and sanitizing, accident prevention, sanitation regulations and food protection. Students are exposed to concepts including managing workplace safety; tools and equipment; culinary and baking terminology; ingredient functions; recipe conversions; measurements; food costing; basic principles of cooking and baking; planning and organizing production as it applies to the professional bakeshop and culinary kitchen. Students are required to pass the Suffolk County Food Manager's Certificate or the National Restaurant Association ServSafe Food Manager's Certification. Prerequisites: RDG098, ENG010, MAT001. Offered on: E / 3 cr. hrs.
For any restaurant the key to profits is control. Course presents accounting procedures necessary to maintain profitable business. Topics include control areas of purchasing, receiving, storing, production, serving and appropriate computer application. Upon completion students are able to use these procedures to produce faculty-instructed restaurant projects. Prerequisite: MAT006 or MAT007 or MAT009 or equivalent; MAT009 recommended. Offered on: E / 3 cr. hrs.
Provides complete understanding of setting up successful beverage operation, from layout and design to practical hands-on application and formulation of making wide selection of drink recipes. Examines differences among fermented beverages, distilled spirits, great wines and beers, and proper storage procedures. Culminates in development of successful beverage marketing program. Prerequisite: RDG098. Offered on: E / 3 cr. hrs.
Service aspect of food service management. History and styles of service used in hotel and restaurant industry, determination of customer needs, and control and service of beverages are examined. Students are required to work special functions to gain practical service experience. Prerequisite: RDG098. Offered on: E / 3 cr. hrs.
The hotel/restaurant/tourism business is marketing. It is essential to determine what customers want and provide it to them when they want it. Furthermore, it must be all wrapped up in a beautiful package at a reasonable price. Students will learn the intangible nature of hospitality products and the importance of positioning, targeting, and image development. Prerequisite RDG098. Offered on: E / 3 cr. hrs.
Management's role in leadership is ongoing in a hospitality operation. Introduces students to current management techniques, including employee empowerment, cultural diversity, high-performance teams, service strategies, conflict management, and strategic career planning. Prerequisite: RDG098. Offered on: E / 3 cr. hrs.
Presents the development of cuisine in a variety of cultural contexts, and explores the influences that regional differences in climate, history, and cultural expectations have on seasonings, ingredients, and preparation methods typical to an area. Exposes students to the preparation of meats, vegetables, a variety of typical dishes, and service styles for regional American, classical French, Mediterranean, and Asian cuisines. Hands-on course includes recipe production, menu review, and cultural terminology. Through recipe production and class discussions students gain working knowledge of multicultural influences on food ways from around the world. (6 hrs. laboratory) Prerequisite: CUL105 and
This course teaches students the proper use of yeasts, starters and mixing methods. Students will develop and understand proper proofing procedures, shaping and baking, ensuring the production of fresh quality bread. Students will produce a variety of artisan breads, specialty breads, enriched and laminated doughs. Properties and characteristics of alternative and gluten free baking are explored. (6 hours laboratory) Prerequisite: CUL105, CUL115. Offered on: E / 3 cr. hrs.
This course provides students with the knowledge and skills required to produce a wide variety of cakes using the proper mixing method. Various fillings such as curds, cremeux, creams and mousse are explored and utilized. Students assemble, ice and finish using different techniques to include buttercream, glazing and rolled fondant. They develop skills in making a variety of flowers and ornaments using a range of mediums such as buttercream, modeling chocolate and gum paste. Prerequisite: CUL105, CUL115. Offered on: E / 3 cr. hrs.
This course covers the preparation and presentation of individual hot and cold plated desserts using various plating techniques. Plate design, flavor and textural development are highlighted. In addition, this course provides students with an understanding of chocolate tempering, molded bonbons, truffles and a variety of confections. Prerequisite: CUL105, CUL115. Offered on: E / 4 cr. hrs.
Explores the art and craft of the cold kitchen, where buffet platter decoration and presentation take center stage. Learn hands-on techniques for preparing smoked meat and fish platters, pates, terrines, mousses, galantines, and the making of great sausage or charcuterie. (6 hrs. laboratory) Prerequisite: CUL105 and
Internship/Cooperative Education This course provides real-life hands-on experience in the setting of an actual on campus bakery café. Students prepare and serve a variety of savory items to include house made soups, salads and sandwiches. In addition, students will prepare and serve an assortment of cookies, breakfast pastries, breads, individual desserts, cakes, tortes and gelato. Implementing front of house responsibilities which includes customer service, POS knowledge and hot and cold beverage service. (120 hours/semester) Prerequisite: CUL105, CUL114, and
Capstone course requiring students to apply theoretical and practical knowledge under an individualized faculty-supervised hospitality project. Project incorporates students' specific areas of expertise, including culinary arts, recipe development, concept development, marketing strategies, beverage management and profitability analysis. Completed project to be thoroughly researched, written and presented orally both to faculty and students. Offered on: E / 2 cr. hrs. -
