8 courses with the subject CULIN, 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.
CULIN 101Exploring Culinary Arts3
This course serves as in introduction to the hospitality industry while assisting students with the transition to college and coursework demands and expectations. Students will explore ways of learning, focusing on math, measurements, and composition, through various culinary food labs. Students who master these skills will be prepared to pursue a major in the hospitality program.
ENG 91 - Writing for College 1 , or READ 93 - Foundations of College Reading , or MATH 92 - Prealgebra or any combination thereof.
CULIN 110Introduction to Baking and Pastry2
This course covers the fundamental principles of baking and pastry production. Emphasis is placed on understanding the basic ratios and techniques required to create and scale bake shop items. The course also focuses on hands-on methods for producing high-quality, handcrafted products.
MATH 117 - College Quantitative Reasoning or MATH 117 - College Quantitative Reasoning with MATH 99 - Quantitative Reasoning Studio ; ENG 101 - Writing and Research or ENG 101 - Writing and Research with ENG 99 - Writing Studio ; and HOSP 115 - Introduction to the Hospitality Industry
CULIN 113Introduction to Food Preparation4
This introductory course explores the principles of proper handling, preparation, and cooking of fruits, vegetables, dairy products, meats, poultry, fish, cereals, flours, starches, baked goods, and beverages through discussion and hands-on lab work.
College Math-Ready or taking MATH 117 - College Quantitative Reasoning with MATH 99 - Quantitative Reasoning Studio ; ENG 101-Ready or taking ENG 101 - Writing and Research with ENG 99 - Writing Studio
CULIN 124Quantity of Food Production Lab2
This course focuses on the principles and practices of quantity food production, incorporating hospitality-related mathematical concepts through the planning of menus and recipes designed for large-scale preparation. Students also learn the principles of sanitation and safety in quantity food production through Serve Safe coursework and exam certification.
CULIN 210Practicum: Kitchen and Dining Room Management2
This course provides an overview of managing both the culinary and customer service areas within the hospitality industry. Students will develop an understanding of the planning, coordination, execution and financial aspects of effective kitchen and dining room operations. They will also prepare and serve a variety of luncheons and special events for the public, following established menu formats and budgets
HOSP 123 - Quantity Calculations and Food Safety and CULIN 124 Quantity of Food Production Lab
CULIN 212Advanced Baking (Lecture and Lab)2
This course covers both large- and small-scale pastry and baking production to create professional bake shop-quality items. Emphasis is placed on artisan bread making-from fermentation through finishing- as well as chocolate work, cake decorating, and savory baking. Students will produce items that meet allergen and dietary restrictions including gluten-free, vegan, and sugar restricted products.
This course introduces students to a variety of regional, national and international cuisines. Each week focuses on a specific culture’s culinary traditions and their influence on global cuisine and foodways. Students apply and develop their culinary knowledge and skills through preparation of ethnic and regional recipes in the culinary arts laboratory.
CULIN 110 - Introduction to Baking and Pastry , CULIN 113 - Introduction to Food Preparation , CULIN 124 - Quantity of Food Production Lab , and HOSP 115 - Introduction to the Hospitality Industry
CULIN 221Practicum: Catering Management and Event Planning2
This course introduces students to the Catering and Event Planning sector of the Hospitality Industry. Students will gain an understanding of the sales, planning, execution and financial requirements of catered events. Students will also prepare and serve a variety of luncheons and special functions to the public following a given menu format and budget.
