33 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 and 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 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.
This course introduces menu design and its relationship to foodservice operations. Topics include layout marketing concept development dietary concerns product utilization target consumers and trends. Upon completion students should be able to design create and produce menus for a variety of foodservice settings.
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.
This course introduces the fundamental concepts skills and techniques in basic cookery and moist dry and combination heat. Emphasis is placed on recipe conversion measurements terminology classical knife cuts safe food/equipment handling flavorings/seasonings stocks/sauces/soups and related topics. Upon completion students should be able to exhibit the basic cooking skills used in the foodservice industry.
This course covers basic ingredients techniques weights and measures baking terminology and formula calculations. Topics include yeast/chemically leavened products laminated doughs pastry dough batter pies/tarts meringue custard cakes and cookies icings glazes and basic sauces. Upon completion students should be able to demonstrate proper scaling and measurement techniques and prepare and evaluate a variety of bakery products.
This course provides a laboratory experience for enhancing student skills in basic baking. Emphasis is placed on the practical experiences of yeast/chemically leavened products laminated/pastry dough batter pies/tarts meringue custard cakes and cookies icings glazes and basic sauces. Upon completion students should be able to demonstrate a basic proficiency in bakeshop applications.
This course introduces basic cold food preparation techniques and pantry production. Topics include salads sandwiches appetizers dressings basic garnishes cheeses cold sauces and related food items. Upon completion students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.
This course provides practical experience in the planning preparation and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs nutritional concerns and cooking techniques. Upon completion students should be able to research and execute a variety of international and domestic menus.
This course is designed to further students' knowledge of the fundamental concepts skills and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion students should be able to plan execute and successfully serve entrees with complementary side items.
This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion students should be able to demonstrate knowledge of a variety of contemporary cuisines.
This course is designed to further students' knowledge in ingredients weights and measures baking terminology and formula calculation. Topics include classical desserts frozen desserts cake and torte production decorating and icings/glazes dessert plating and presentation. Upon completion students should be able to demonstrate pastry preparation plating and dessert buffet production skills.
This course provides a laboratory experience for enhancing student skills in classical desserts laminated pastry dough cake and torte decorating. Topics include practical experiences with classical desserts frozen desserts cake and torte production decorating and icings/glazes dessert plating and presentation. Upon completion students should be able to perform cake-decorating techniques produce pastry showpieces and prepare and plate assorted pastries.
This course is designed to further students' knowledge in basic cold food preparation techniques and pantry production. Topics include pates terrines galantines decorative garnishing skills carving charcuterie smoking canapes hors d'oeuvres and related food items. Upon completion students should be able to design set up and evaluate a catering/event display to include a cold buffet with appropriate showpieces.
