13 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 Safety (Fall, Spring) 2 02
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 nation- ally recognized food/safety/sanitation exam. Students must pass the course with a grade of C or better and must pass the ServSafe Food Safety exam with a 70% or better during the course in order to receive credit toward graduation and satisfy the CUL 110 prerequisite for culinary courses.
This course covers the principles of nutrition and its relationship to the food- service industry. Topics include personal nutrition fundamentals, weight man- agement, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques, and marketing nutrition in a foodservice operation. Upon 348
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, di- etary 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.
CUL 135Food and Beverage Service (Fall, Spring) 2 02
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 greet- ing/service of guests, dining room set-up, profitability, menu sales and merchan- dising, 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.
CUL 135AFood and Beverage Service Lab (Fall, Spring) 0 21
This course provides a laboratory experience for enhancing student skills in ef- fective food and beverage service. Emphasis is placed on practical experiences including 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 practical applications of 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 con- version, 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 food service industry. 349
This course introduces the student to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, veg- etable/fruit identification/selection, storage; breakfast cookery, breads, sweet dough/pastries, basic fabrication, knife skills, and mise en place. Upon comple- tion, students should be able to execute efficiently a broad range of basic cook- ing/baking skills as they apply to different stations in foodservice operations.
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 introduces basic cold food preparation techniques and pantry pro- duction. 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 pre- sentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cook- ing techniques. Upon completion, students should be able to research and ex- ecute a variety of international and domestic menus.
This course is designed to reinforce the classical culinary kitchen. Topics include the working Grand Brigade of the kitchen, signature dishes, and classical ban- quets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.
This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology, and formula calculation. Topics include clas- sical 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.
