CUL 110Sanitation & Safety 2 0 0 2 HOSPITALITY MANAGEMENT/

Subject: CUL
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 111Success in Hosp Studies 1 0 01

CUL140 Culinary Skills I 2 6 0 5

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 112Nutrition for Foodservice 3 0 0 3 Component: None

Component: None practical experiences including greeting/service of guests, dining room This course covers the principles of nutrition and its relationship to the set-up, profitability, menu sales and merchandising, service styles and foodservice industry. Topics include personal nutrition fundamentals, reservations. Upon completion, students should be able to demonstrate weight management, exercise, nutritional adaptation/analysis of practical applications of human relations and the skills required in the recipes/menus, healthy cooking techniques and marketing nutrition in service of foods and beverages. a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. CUL 140 Basic Culinary Skills 2 6 0 5

Subject: CUL
Type: course
Source: www2.faytechcc.edu
Prerequisite: Take DMA 025, DMA 030, MAT 003, or MAT-025 This course provides a laboratory experience for enhancing student Take DMA-030, DMA-025, MAT-003, MAT-025, or
Corequisite: None skills in effective food and beverage service. Emphasis is placed on

CUL 112ANutrition for Fdsv Lab 0 3 01

HRM245 Human Resource Mgmt-Hosp 3 0 0 3

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 120Purchasing 2 0 0 2 Corequisites: Take CUL-110 and CUL-140

Component: None in the fundamental concepts, skills and techniques in basic cookery, This course covers purchasing for foodservice operations. Emphasis and moist, dry and combination heat. Emphasis is placed on practical is placed on yield tests, procurement, negotiating, inventory control, experiences including recipe conversion, measurements, terminology, product specification, purchasing ethics, vendor relationships, food classical knife cuts, safe food/equipment handling, flavorings/ product specifications and software applications. Upon completion, seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to apply effective purchasing techniques based students should be able to demonstrate competency in the basic cooking on the end-use of the product. skills used in the foodservice industry. CUL 130 Menu Design 2 0 0 2 CUL 150 Food Science 1 2 0 2 Component: None Component: None This course introduces menu design and its relationship to foodservice This course covers the chemical and physical changes in foods that operations. Topics include layout, marketing, concept development, occur with cooking, handling, and processing. Emphasis is placed on dietary concerns, product utilization, target consumers and trends. practical application of heat transfer and its effect on color/flavor/texture, Upon completion, students should be able to design, create and produce emulsification, protein coagulation, leavening agents, viscosity, and gel menus for a variety of foodservice settings. formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting. Refer to the FTCC website for the most current information. Go to www.faytechcc.edu/current-students/ and scroll down to Academic.

Subject: CUL
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu
Prerequisite: Take DMA 025, DMA 030, MAT 003, or MAT-025 Component: None Prerequisites: None
Corequisite: None Corequisites: None

CUL 130Menu Design 2 0 0 2 sanitation and safety, and guest service management

or

Subject: CUL
Type: course
Source: www2.faytechcc.edu

CUL 135Food & Beverage Service 2 0 02

Course work includes instruction in general studies, biomedical sci-

Subject: CUL
Credits (min): 2
Credits (max): 2
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 135AFood & Beverage Serv Lab 0 2 01

ences, dental sciences, clinical sciences, and clinical practice. A combi- CUL140 Culinary Skills I 2 6 0 5 nation of lecture, laboratory, and clinical experiences provides students

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 140ACulinary Skills I Lab 0 3 01

HRM140 Legal Issues- Hospitality 3 0 0 3 ----- ----- ----- ----- Totals 8 9 0 12 SPRING SEMESTER 1 Prefix No. Title Class Lab Work Exp. Credit CUL112 Nutrition for Foodservice 3 0 0 3

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 150Food Science 1 2 02

Subject: CUL
Type: alias
Source: www2.faytechcc.edu

CUL 150AFood Science Lab 0 2 0 1 Corequisites: None

Component: concepts, skills, and techniques involved in basic cookery. Emphasis This course provides a laboratory experience for enhancing student is placed on meat identification/fabrication, butchery and cooking skills with the chemical and physical changes that occur in food when techniques/methods; appropriate vegetable/starch accompaniments; cooking, handling and processing. Emphasis is placed on practical compound sauces; plate presentation; breakfast cookery; and quantity applications of heat transfer and its effect on color/flavor/texture, food preparation. Upon completion, students should be able to plan, emulsification, protein coagulation, leavening agents, viscosity and gel execute, and successfully serve entrees with complementary side items. formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an CUL 240A Culinary Skills II Lab 0 3 0 1 experimental setting. Prerequisites: Take All: CUL-110 and CUL-140 CUL 160 Baking I 1 4 0 3 Component: MAT-025 or placement test equivalent knowledge of the fundamental concepts, skills, and techniques involved Component: None identification/fabrication; butchery and cooking techniques/methods; This course covers basic ingredients, techniques, weights and measures, appropriate vegetable/starch accompaniments; compound sauces; baking terminology and formula calculations. Topics include yeast/ plate presentation; breakfast cookery; and food preparation. Upon chemically leavened products, laminated doughs, pastry dough batter, completion, students should be able to demonstrate a basic proficiency pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic in the preparation of entrees and accompaniments. sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety CUL 245 Contemporary Cuisines 1 8 0 5 of bakery products. Prerequisites: Take CUL-110, CUL-140, and CUL-240 CUL 170 Garde Manager I 1 4 0 3 Component: Component: None trends such as adaptation of native/regional ingredients and preparation This course introduces basic cold food preparation techniques and pantry methods into contemporary cuisines. Upon completion, students should production. Topics include salads, sandwiches, appetizers, dressings, be able to demonstrate knowledge of a variety of contemporary cuisines. basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and CUL 245A Contemporary Cuisines Lab 0 3 0 1 exhibit an understanding of the cold kitchen and its related terminology. Prerequisites: Take All: CUL-110 and CUL-140 CUL 214 Wine Appreciation 1 2 0 2 Component: Component: None methods. Emphasis is placed on current and developing trends such as This course provides an introduction to information about wine from adaptation of native/regional ingredients and preparation methods into all the major wine producing regions. Emphasis is placed on the history contemporary cuisines. Upon completion, students should be able to of wine, production, characteristics, wine list development, laws, demonstrate knowledge of a variety of contemporary cuisines. purchasing and storing requirements. Upon completion, students should be able to evaluate varietal wines and basic food pairings. CUL 250 Classical Cuisine 1 8 0 5 CUL 230 Global Cuisines 1 8 0 5 Corequisites: None Component: None Topics include the working Grand Brigade of the kitchen, signature This course provides practical experience in the planning, preparation, dishes and classical banquets. Upon completion, students should be able and presentation of representative foods from a variety of world cuisines. to demonstrate competence in food preparation in a classical/upscale Emphasis is placed on indigenous ingredients and customs, nutritional restaurant or banquet setting. concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic CUL 260 Baking II 1 4 0 3 menus. Prerequisites: Take CUL 110 and CUL 160

Subject: CUL
Type: course
Source: www2.faytechcc.edu
Prerequisite: None Component: None Take 1 course from DMA-025, DMA-030, MAT-003, This course provides a laboratory experience for furthering students’ Take CUL-140 This course introduces students to current culinary trends which include None This course provides a laboratory experience for enhancing student Take CUL 110, CUL 140 and CUL 240 Take CUL 110 and CUL 140 Component: None
Corequisite: None

CUL 160Baking I 1 4 0 3 Program Information Contact

----- ----- ----- ----- BLET School Director: Yovana Vest Totals 4 4 0 6 Telephone Number: (910) 678-1032 Office Location: Law Enforcement Emergency Management, Rm 205 SPRING SEMESTER 1 Email: vesty@faytechcc.edu Prefix No. Title Class Lab Work Exp.Credit Department Office: Law Enforcement Emergency Management, Rm 205

Subject: CUL
Type: course
Edition: 198534-undated-faytechcc.edu
Source: www2.faytechcc.edu

CUL 214Wine Appreciation 1 2 0 2 Upon completion of this program, students should be prepared for en

HRM125 Etiquette for Hospitality 1 0 0 1 try-level management positions in hotels and restaurants or transfer the HRM230 Club & Resort Management 3 0 0 3 course credits to the Hospitality Management program for an Associate

Subject: CUL
Type: course
Source: www2.faytechcc.edu

CUL 240Culinary Skills II 1 8 0 5 Component: None

110, CUL-142, and CUL-170 weights and measures, baking terminology and formula calculation. Refer to the FTCC website for the most current information. Go to www.faytechcc.edu/current-students/ and scroll down to Academic.

Subject: CUL
Type: course
Source: www2.faytechcc.edu
Prerequisite: Take one set: Set 1: CUL-110 and CUL-140 Set 2: CUL- This course is designed to further students’ knowledge in ingredients,

CUL 270AGarde Manger II Lab 0 3 01

Component: None This course provides a laboratory experience for enhancing student skills in basic cold food preparation techniques and pantry production. Emphasis is placed on practical experiences with pâtés, terrines, galantines, decorative garnishing skills, carving, charcuterie, smoking, canapés, hors d’oeuvres, and related food items. Upon completion, students should be able to demonstrate proficiency in the design/ technical applications of advanced garde manger work including classical cold buffets incorporating appropriate showpieces. CUL 273 Career Development 1 0 0 1 Component: None This course introduces students to career planning/management practices that serve as a foundation for success in the hospitality industry. Emphasis is placed on self assessment, goal/career pathway development and employment strategies such as résumé preparation, interviewing techniques, and developing/utilizing the portfolio as a credential. Upon completion, students should be able to develop a career path leading to an effective job search. CUL 275 Catering Cuisine 1 8 0 5 Component: None This course covers the sequential steps to successful catering that include sales, client needs, menu planning, purchasing, costing, event pricing, staffing and sanitation concerns. Emphasis is placed on new culinary competencies and skills specific to catering preparation, presentation, and customer service. Upon completion, students should be able to demonstrate proficiency in the successful design and execution of various types of catering events. CUL 280 Pastry & Confections 1 4 0 3 Component: None This course includes confections and candy, chocolate techniques, transfer sheets, pulled and blown sugar, pastillage, marzipan and Refer to the FTCC website for the mo Go to www.faytechcc.edu/current-students/ a 2025-2026 279 CLASS LAB CLINIC CREDIT HRS HRS HRS HRS custom silicon molding. Emphasis is placed on showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to design and produce centerpieces and showpieces.

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Source: www2.faytechcc.edu
Prerequisite: Take CUL 110, CUL 140 and CUL 170 None Take CUL 110, CUL 140, CUL 240, and HRM 220 Take CUL 110, CUL 140, and CUL 160
Corequisite: None

CUL 275Catering Cuisine 1 8 0 5 a variety of cooking and baking methods. Students will learn to operate

HRM240 Marketing for Hospitality 3 0 0 3 commercial kitchen equipment, use correct sanitation and safety proce- COM Elective 3 0 0 3 dures in the kitchen, and correct purchasing procedures. Major Elective 0 0 0 1 ----- ----- ----- ----- The program will enhance the student’s food preparation, presentation Totals 7 8 0 12 and display skills. TOTAL REQUIRED CREDITS...... 48 Length: 2 Semester Other Requirements: 2 Chef Uniforms, Textbook Work-Based Learning Option: Students may take two (2) credit hour Prerequisite: High School Diploma, Placement Test Equivalent of Work-Based Learning. Students must acquire prior approval from Award: Certificate the Work-Based Learning Coordinator and the Department Chairperson. SEMESTER 1 CULINARY ARTS/FOOD SERVICE FUNDAMENTALS Prefix No. Title Class Lab Work Exp.Credit CERTIFICATE (C55150C4) CUL110 Sanitation & Safety 2 0 0 2 Effective: Fall 2025 CUL140 Culinary Skills I 2 6 0 5 Revised: 05/13/25 CUL140A Culinary Skills I Lab 0 3 0 1 ----- ----- ----- ----- The Food Service Fundamentals certificate is designed to teach students Totals 4 9 0 8 the basics of food service management. The certificate emphasizes core concepts for entry level positions in a variety of food service settings. SEMESTER 2 Prefix No. Title Class Lab Work Exp.Credit Course work includes sanitation, safety, nutrition, human resources, and CUL160 Baking I 1 4 0 3 supervision in the food service industry. Communication skills are also CUL170 Garde Manger I 1 4 0 3 emphasized to establish positive relationships with customers and em- ----- ----- ----- ----- ployees. Totals 2 8 0 6 Upon completion of this certificate, students should be able to identify TOTAL REQUIRED CREDITS.... 14 core food service concepts. Students may transfer these course credits into the Associate degree Culinary Arts program. Work-Based Learning Option: NA Length: 1 Semester DENTAL ASSISTING D45240 Award: Certificate The Dental Assisting curriculum prepares individuals to assist the den- tist in the delivery of dental treatment and to function as integral mem- SEMESTER 1 bers of the dental team while performing chair side and related office Prefix No. Title Class Lab Work Exp.Credit and laboratory procedures. CUL110 Sanitation & Safety 2 0 0 2

Subject: CUL
Type: course
Source: www2.faytechcc.edu
Prerequisite: High School Diploma, Placement Test Equivalent

CUL 280APastry & Confections Lab 0 3 01

Component: None This course provides a laboratory experience for enhancing student skills in confections/candy, chocolate techniques, transfer sheets, pulled/blown sugar, pastillage, marzipan and custom silicon molding. Emphasis is placed on practical experiences with showpieces, pre-set molding, stencil cutouts, pattern tracing and/or free-hand shaping. Upon completion, students should be able to demonstrate proficiency in the execution of plated desserts, dessert platters and showpieces. CUL 283 Farm-To-Table 2 6 0 5 Component: None This course introduces students to the cooperation between sustainable farmers and foodservice operations. Emphasis is placed on environmental relationships, including how foods are grown, processed, and distributed, as well as related implications on quality and sustainability. Upon completion, students should be able to demonstrate an understanding of environmental stewardship and its impact on cuisine. CUL 285 Competition Fundamentals 1 4 0 3 160 Component: None This course provides practical experience in planning, techniques, and procedures required for culinary competitions and exhibitions. Emphasis is placed on competition strategies including menu planning, teamwork, plate design, flavor profiles, recipe development, nutrition, advanced knife/culinary skills, professionalism, and portfolio development. Upon completion, students should be able to apply competition/exhibition skills and standards in the competition arena and professional kitchen. DAN 110 Dance Appreciation 3 0 0 3 Component: None This course for non-dance majors surveys diverse dance forms and the religious and cultural values that shape them. Topics include dances from Europe, Africa, Asia, and America. Upon completion, students should be able to demonstrate an understanding of the diverse forms and values that dance embraces. This course has been approved for transfer under the CAA as a general education course in Humanities/Fine Arts. This course has been approved for transfer under the ICAA as a general education course in Humanities/Fine Arts. DBA 110 Database Concepts 2 3 0 3 Component: None This course introduces database design and creation using a DBMS st current information. nd scroll down to Academic.

Subject: CUL
Credits (min): 1
Credits (max): 1
Type: course
Source: www2.faytechcc.edu
Prerequisite: Take CUL 110, CUL 140, CUL 160, and CUL 260 Take CUL 110 and CUL 140 Take One: CUL-110, CUL-110A, CUL-140, or CUL- None None
Corequisite: None

CUL 283Farm-To-Table 2 6 05

Subject: CUL
Type: alias
Source: www2.faytechcc.edu

CUL140Culinary Skills I 2 6 05

Subject: CUL
Type: alias
Source: www2.faytechcc.edu