24 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.
The course serves as an introduction and overview of the hospitality industry and its many varied career opportunities. The course includes job classifications, jo selection procedures and career ladder steps. Personal aptitudes and self-evaluation for success are stressed.
Baking (Fall Only) 3
– Fall Only Students in this course learn the skills required to prepare cakes in both traditional and contemporary styles are taught. Instruction is provided in making decorative icing, sugar molds, lattice designs and flowers as well as in making orders, use of decorative writing, color blending and designs. Decorative techniques in the making of cakes for special occasions such as birthdays, weddings, and anniversaries are demonstrated. Students are provided with an introduction to rolled fondant, chocolate fondant, chocolate dough and gum paste flowers. Corequisite:
– Fall Only The retail and wholesale aspects of the baking industry are explored. Bake-off systems, scheduling, production control, distribution, sales and marketing, display techniques, layout and design as used in a bakery are practiced. Regulatory requirements are discussed.
(Fall Only) 3
BUS/CPT/ A course with a BUS, CPT, OR CUL CUL prefix 3 SCI A course with a SCI prefix and lab from the approved Gen Ed list 4 Third Semester Credits
– Spring Only Course Fee: $100. Students are introduced to the principles of quality baking within the hospitality industry. Students explore a variety of baking techniques and products, including royal icing and chocolate decoration, buttercream, cocoa painting, chiffon pies and cakes, foam cake mixing, meringues, tarts, tortes, petit fours, breads, ice creams, cookies, and soufflés. Emphasis will be placed on mastering both traditional and contemporary baking methods. The course also covers essential topics such as bakery organization, production workflow, and maintaining high standards of sanitation and safety in a professional kitchen environment. Prerequisite(s):
Students examine the proper use of sanitation and safety methods in the hospitality industry. Emphasis is placed on the problems and procedures, techniques and practices in sanitation and safety. This course includes an examination of the sanitary handling of foods in purchasing and storage, preparation and serving.
and Development 3 Total: 8 *Depending on the discipline, courses over 3 years old may not apply. Phlebotomy He r Scie
– Spring Only Course Fee: $125. This course elaborates on the techniques of food preparation and service while relating these activities to the catering and banquet business. The course is designed for those students who have successfully completed the introductory food courses. The functions of the catering or banquet operation are explained and taught through the use of actual functions. Control, CUL 1400 Beverage & Dining Room Service, CUL 1907 Sanitation and Safety, CUL 2104 Culinary Arts Theory and Development with a final grade of C or better, CUL 2114 Restaurant Operations and CUL 1501 Hospitality Purchasing & Cost Control.
– Fall Only Course Fee: $100. This course is designed as an introduction to cold foods produced in the kitchen. Garde Manger techniques such as appetizers, aspics, pates, chaud-froids, terrines galantines, cold sauces, relishes, and garnishes are demonstrated and produced. Students learn the proper care and use of tools and correct preparations of products.
– Spring Only Students learn to produce classic and contemporary pastry items for dessert menus or retail bakeries. Included are tortes and tarts, meringue items, fillings, puddings and custards, strudels, chous past items, frangipan, glazes, shortbreads, and assorted french pastries. Bakery organization and sanitation are stressed. Students practice bakery duties and work assignments.
– Spring Only This course provides an introduction to candy making, almond paste modeling, coco painting on pastillage, blown and pulled sugar, fudge and candy, roasting nuts to make nougats, melting and tempering chocolate, and the preparation of culinary art display pieces in the areas of confections, pastry and baking. Food preparation for garde manger items is also included. Baking.
A cooperative work experience opportunity with a transportation company, travel agency, hotel, convention bureau, or other tourism-related firms. Minimum: 120 hours
Source: Sullivan County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
