11 courses with the subject CULA, 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.
CULA 151Elementary Baking and Pastry4
This course introduces students to proper techniques and principles of baking and pastry making, proper kitchen sanitation and safety standards, basic pastry preparation and equipment handling as practiced in the food service industry. Special significance is placed on the study of ingredient functions, product identification, and weight measures as applied to baking and pastry. Students will prepare a variety of baked and pastry (Approximate cost for uniform and supplies: $500) Additional Course Fees: $85
This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other food-handling establishments. This course prepares students for the ServSafe® certification exam.
CULA 170Elementary Food Preparation, Principles, and Practices4
This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food preparation and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry (Approximate cost for uniform and supplies: $500) Additional Course Fees: $85
This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. Students continue to learn how to use new commercial kitchen equipment and to maintain restaurant industry sanitation and safety principles. Additional Course Fees: $85
American regional cuisines, including specialties, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices. Additional Course Fees: $85
Students will examine the role food plays in religion, culture, connection, region, and country. Students will prepare and present foods from international regions, including Latin America, Europe, Africa, the Middle East, and Asia. Kitchen safety, knife skills, and sanitation will also be introduced. Additional Course Fees: $85
This course is the first of two work experience courses in the Culinary Arts degree program. Students will work in a supervised environment to create and serve meals to meet customers' needs. Students are expected to apply principles, techniques, and safety practices taught in the Culinary Arts curriculum. Additional Course Fees: $85
In this course, students have the opportunity to prepare food using scientific, alternative, and modern approaches, with an emphasis on ways to cook efficiently, maximize nutrition, and meet customers' ever-changing dietary preferences. The course material includes topics such as food selection, food evaluation and food composition. Additional Course Fees: $85
A professional approach to providing food service for various occasions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occasion for the client. Additional Course Fees: $85
This course focuses on analyzing and controlling expenses related to food, beverage, labor, and marketing. Students will explore common control methods and techniques using data to make necessary decisions in food service operations. Students will examine the role marketing plays in revenue management and utilize current marketing strategies to increase revenue.
This course provides work experience related to students' career interests in a supervised environment. Students are expected to recognize the relationship between principles taught in the Culinary Arts curriculum and practices in the workplace. Employer evaluation and students' reports are required and provide the basis for evaluation of student performance. Offered only in the 14-week extended summer session.
