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.
CUL 125Sanitation An introduction to the importance of sanitation in the Food Service1.000
Industry. Emphasis on food-borne illness, proper storage, personal hygiene, and equipment sanitation. This course is required for certification through the American Culinary Federation. 1.000 Lecture hours Fall 2022 (Term 202210) there are currently 2 Sections. Click here to Show Sections Winter 2023 (Term 202215) there are currently 0 Sections. Sorry, there are currently no sections in the Winter 2023 term. Spring 2023 (Term 202220) there are currently 0 Sections. Sorry, there are currently no sections in the Spring 2023 term. Summer 2023 (Term 202305) there are currently 0 Sections. Sorry, there are currently no sections in the Summer 2023 term.
CUL 131Casual Dining Room Service A course designed to teach the techniques of2.000
casual dining service by actual role playing of the positions in the dining room during our three course luncheons. Emphasis will be on the front of the house training for students in casual American restaurant service. Students will learn the management skills necessary to operate a casual dining room. Students are required to wear dark slacks and a white shirt during service. This course must be taken within the first two semesters of the degree program for students pursuing the Culinary Arts AAS or the Commercial Cooking Certificate programs. 1.000 Lecture hours 3.000 Lab hours Fall 2022 (Term 202210) there are currently 1 Sections. Click here to Show Sections Winter 2023 (Term 202215) there are currently 0 Sections. Sorry, there are currently no sections in the Winter 2023 term. Spring 2023 (Term 202220) there are currently 2 Sections. Click here to Show Sections Summer 2023 (Term 202305) there are currently 0 Sections. Sorry, there are currently no sections in the Summer 2023 term.
CUL 133Fine Dining Room Service A course designed to teach the techniques of fine
dining restaurant service by actual role playing of the positions in the dining room. Emphasis will be on the front of the house training for students in French and Russian fine dining restaurant service. Students will learn the management skills necessary to operate an elegant dining room. Students are required to wear dark slacks, a white shirt and a tie during service.
CUL 135Food Specification and Control An examination of the purchasing function to2.000
establish supplier relationships, sourcing of product, maintaining adequate supply of products, and how to maintain quality standards established by foodservice operations. Emphasis will be on the importance of internal controls and how a professional food purchaser implements the controls. Examples of internal controls will be illustrated in class. The student will be introduced to the identification and purchasing procedures of vegetables, fruits, dairy products, meats, fish, shellfish, dry storage, canned products, beverages and equipment. 2.000 Lecture hours Fall 2022 (Term 202210) there are currently 2 Sections. Click here to Show Sections Winter 2023 (Term 202215) there are currently 0 Sections. Sorry, there are currently no sections in the Winter 2023 term. Spring 2023 (Term 202220) there are currently 0 Sections. Sorry, there are currently no sections in the Spring 2023 term. Summer 2023 (Term 202305) there are currently 0 Sections. Sorry, there are currently no sections in the Summer 2023 term.
CUL 141Mathematical Applications for the Food Service Profession Includes2.000
calculations of recipes, portion control, yield %, and purchasing quantities for food service establishments. Students will be involved with converting recipes, yield test analysis, costing menus, and the use of occupational financial reports. 2.000 Lecture hours Section Info: There are no sections in any term covered in the Catalog term you selected.
CUL 178Culinary Arts Internship Students are placed in a work-learning facility1.000TO3.000
evaluated by their chef or manager. The facility is arranged by the student and chef instructor. After the completion of the required hours, the student must submit documentation of work experience. The chef or manager must complete the student evaluation form to be submitted to the chef instructor. Pre/Corequisite: Students must be enrolled in CUL 127 to register for 1 credit, enrolled in CUL 128 to register for 2 credits and have completed CUL 128 prior to enrolling for 3 credits. 1.000 TO 3.000 Other hours Course Attributes:
