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.
Introduction to Culinary Arts Provides an introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods. Lecture: 2 credits (30 contact hours). Attributes: Technical Components: LEC: Lecture
Applied Introduction to Culinary Arts Provides an applied introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods in a laboratory setting. Lecture: 1.0 credit (15 contact hours). Laboratory: 1.0 credit (30 contact hours). Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Sanitation and Safety Develops an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Reinforces personal hygiene habits and food handling practices that protect the health of the consumer. Lecture 2 credits (30 contact hours) Attributes: Technical Components: LEC: Lecture
Basic Food Production Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours). Pre- or co-requisite: CUL 100 and CUL 125 or consent of instructor. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Basic Baking Examines the basic principles of the baking science. Prepares a variety of baked goods including cookies, yeast and chemically leavened doughs, pies, tarts, and accompanying sauces. Explains the safe use and care of equipment found within the bakeshop. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours). Pre- or co-requisite: CUL 100 and CUL 125 or consent of instructor. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Advanced Baking & Pastry Arts Applies fundamentals of baking science to the preparation of a variety of baked products including choux paste, frozen desserts, and creams, custards, and related sauces. Emphasis will be placed on nutritional aspects of baked products and finishing techniques. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours). Pre-requisite: CUL 195. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Professional Confection and Pastry Arts Finishing techniques for confections and pastries, creating decorative centerpieces, sugar artistry, and cake decorating. Fundamentals of baking science along with advanced finishing techniques. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours). Pre-requisite: CUL 195. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Basic Nutrition Identifies the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Applies the principles of nutrient needs throughout the life cycle through menu planning and preparation. Lecture: 3 credits (45 contact hours). Attributes: Technical Components: LEC: Lecture
Farm to Table Introduces local, seasonal, and sustainable cooking emphasized through the management of fruit, grain, and vegetable production while applying various cooking techniques. Utilize fresh ingredients in the preparation of appetizers, salads, entrees, and desserts. Incorporates canning and preserving methods for when fresh ingredients are out of season. Lecture: 2 credits (30 contact hours) Laboratory: 2 credits (60 contact hours) Pre-requisite: CUL 100, CUL 125, CUL 190, CUL 195, or Instructor Approval. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Meats, Seafood, & Poultry Identifies various cooking techniques for and the preparation of meats, seafood, poultry, and meat analogs. Lecture/Laboratory: 4.0 credits (90 contact hours). Pre-requisite: CUL 100 and CUL 125. Pre- or co-requisite: CUL 190 or consent of the instructor. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Garde Manger This course includes the production of hot and cold sandwiches, hors d'oeuvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. Lecture/Laboratory: 4 credits (90 contact hours). Pre-requisite: CUL 190 and CUL 195 or Consent of instructor. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
International & Classical Cuisine Focuses on the study and preparation of international and classical cuisine. Lecture: 2 credits (30 contact hours) Laboratory: 2 credits (60 contact hours). Pre-requisite: CUL 100 and CUL 125. Co-requisite: CUL 190, CUL 195 and CUL 240 or consent of instructor. Attributes: Technical Components: LAB: Laboratory, LEC: Lecture
Human Relations Management Provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Identify leadership styles and skill development in human relations and personnel management. Lecture: 3 credits (45 contact hours). Attributes: Technical Components: LEC: Lecture
Cost and Control Provides students with the opportunity to perform business and math skills using mathematical functions related to food service operations in the areas of cost, control , purchasing and receiving. Lecture: 3.0 credits (45 contact hours). Pre-requisite: A mathematics placement score above the score range for MAT 65 or successful completion of the prescribed developmental course(s) or consent of the instructor. Attributes: Technical Components: LEC: Lecture
Front of the House Focuses on the operations in front of the house management including service techniques and dining room service, beverage service (non-alcoholic and alcoholic beverages), POS systems, and menu planning. Lecture: 3.0 credits (45 contact hours). Attributes: Technical Components: LEC: Lecture
Front of the House-Catering Focuses on the operations in front of the house management including service techniques and dining room service, beverage service (non-alcoholic and alcoholic beverages), POS systems, and menu planning. Lecture/Laboratory: 4.0 credits (90 contact hours). Pre-requisite: (CUL 190, CUL 195, and CUL 240) or Consent of Instructor. Attributes: Technical Components: LEC: Lecture
Doing Business as a Personal Chef A general overview of the business aspects of starting and operating a personal chef service. Lecture: 3 credits (45 contact hours). Pre-requisite: All Technical Core Courses as outlined in the current Culinary Arts Curriculum. Attributes: Technical Components: LEC: Lecture
Title: Culinary Arts Practicum Experience; Credits: 2-3
Source: Shepherds Theological Seminary's catalog, linked per course · table learning_unit · CourseShelf publish 61
