Asheville-Buncombe Technical Community College · Courses
CUL
18 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 110Sanitation & Safety2
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/ sanitation exam.
This course covers the principles of nutrition and its Corequisites relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. *CUL-135 Food & Beverage Service 2 This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages.
Total Credit Hours Required 16 Students who have successfully completed the ServSafe Manager Certification will receive credit for CUL-110. Baking and Pastry Certificate (C55150L4) This certificate will provide students with a strong skill set of basic baking techniques. Emphasis will be on food safety, baking skills of a wide variety, production baking, breads, and pastries. Students who earn this certificate will bring a range of baking skills that will appeal to industry partners. Courses requiring a grade of “C” or better: BPA and CUL
Total Credit Hours Required 18 Students who have successfully completed the ServSafe Manager Certification will receive credit for CUL-110. Practical Meat Cutting Certificate (C55150L3) This certificate is designed to offer students advanced culinary skills, an understanding of food costing, and an in-depth look at the skills needed for retail and restaurant meat cutting and charcuterie. In only three semesters, students will earn a certificate that will provide both culinary and specialized protein skills that retail butchers and independent restaurants value in employees. The Practical Meat Cutting Certificate course work can be of particular value to: 1. Individuals already employed in the field of foodservice who desire to increase their understanding of advanced culinary skills as well as the art of meat cutting, curing, pricing, sourcing, and preserving meat products.
CUL 240ACUL-270, and WBL-112 CVS-163 Echo I 3 2 04
This course is designed to reinforce the classical culinary Corequisites: None kitchen. Topics include the working Grand Brigade of the This course covers cardiac anatomy and introduces cardiac kitchen, signature dishes, and classical banquets. Upon scanning techniques. Topics include normal cardiac anatomy, completion, students should be able to demonstrate Doppler physics, and 2-D and M-mode imaging. Upon
Total Credit Hours Required 14 Students who have successfully completed the ServSafe Manager Certification will receive credit for CUL-110. abtech.edu Therapeutic Culinary Certificate (C55150L2) This certificate is designed to offer students basic culinary skills, an understanding of food safety and sanitation, nutrition, food science, and an in-depth look at specialized dietary needs through therapeutic cuisine. In only three semesters of study, students will earn a certificate that will provide a range of skillsets that employers value in healthcare fields as well as traditional restaurant venues. The Therapeutic Culinary Certificate course work can be of particular value to: 1. Individuals already employed in the fields of healthcare foodservice who desire to increase their understanding of specialized and restrictive diets. 2. Students who are currently completing or who have previously completed the requirements of the ACEF (American Culinary Federation Education Foundation) Apprenticeship or USDL Journeyworker Apprenticeship. Students interested in completing the Therapeutic Culinary Certificate have the following options. 1. The Therapeutic Culinary Certificate course work can be applied toward the course requirements for the College’s associate degree in Culinary Arts. Students can graduate with both the certificate and the AAS. 2. Students can earn the certificate and then complete the requirements of the Culinary Arts AAS degree at a later time 3. Students may choose to pursue additional credentials offered by the College, including certificates, diplomas, and associate degrees offered within the Hospitality Education Department. Specific Requirements: 1. General college admission requirements must be met. 2. At least 50% of the credits hours toward this certificate must be earned at the College. 3. Students must pass all courses required to earn the certificate with a grade of “C” or higher 4. Students must satisfy any course prerequisite requirements and pass such courses with a grade of “C” or higher 5. Students pursuing the certificate should be aware that employers in Hospitality or Foodservice can require perspective volunteers interns, and employees to pass criminal background, drug screen, and citizenship verification checks before they are allowed to work at an organization.
