10 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 115Culinary Foundations I
Students will be introduced to the use and care of professional foodservice equipment, basic knife skills, basic cooking methods, weighing and measuring, culinary terminology and applying kitchen sanitation and safety. Focus will also be given to effective collaboration and cultural awareness in a culinary context. Students will practice hands-on development of these skills in a professional kitchen.
Students are introduced to the principles of baking, and to the skills and techniques needed for production of baked goods and pastries for commercial foodservice. Topics include planning, selecting ingredients, scaling, mixing, baking, assembling, and decorating. Students will practice hands-on development of these skills in a professional kitchen.
This course introduces the student to the fundamentals of pastry design and plated desserts. Students learn the advanced methods and techniques that enable them to produce components for plated desserts, garnishes, and buffet presentations. Students will learn the art of creating classical desserts, sauces, pulled candy and sugar work, and holiday/multi-cultural confections.
Externship and/or Experiential Learning will provide an opportunity for Culinary Arts students, who have demonstrated a proficiency with basic skills to gain practical field experience. This field experience will allow the students to apply their acquired skills and develop greater proficiency in a real world situation. Students participating in this 180 hour experience will also earn 3 college credits for this experience.
This course provides an overview of the process of selection and procurement used in various foodservice operations. Main topics include: distribution systems; purchasing goals and options; financial considerations; receiving, storage and issuing of food and non-food products.
This course will present the menu as a vital management tool that influences all foodservice functions. It also presents various strategies for controlling costs with techniques for developing menu content, menu design and pricing.
This course is designed for the student preparing for a career in the hospitality industry The student will learn the basic concepts of nutrition and understand how to apply them when designing menus for a variety of consumers. The student will also become familiar with proper food safety as well as state and federal nutrition-related regulations.
Students will practice and apply advanced skills and techniques learned in foundational culinary courses to execute the production of soups and compound sauces, meat and seafood fabrication, food preparation for commercial foodservice, basic garde-manger production, plating, and garnishing. Students will practice hands-on development of these skills and comply with all food safety and sanitation procedures in a professional kitchen.
Students will further develop the skills and techniques learned in CUL 230 (Advanced Culinary Skills and Techniques), with emphasis on volume cooking, plating techniques, plate presentation, and garnishing. Students will practice hands-on development of these skills in a professional kitchen.
Students will learn to prepare Classical and International Cuisines, including Regional American, Asian, European, Latin and Middle Eastern foods. Students will practice hands-on development of these skills in a professional kitchen.
