Indiana University of Pennsylvania-Main Campus · Courses
CULN
19 courses with the subject CULN, 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.
None. Restriction: Enrolled in the Culinary Arts Program. Description: Examines the inner workings of the hospitality industry, from the history of how it began through the present day. Focuses on the ever-growing opportunities for the aspiring culinarian. Covers professional organizations, publications, and styles of restaurants, resorts, and clubs. Cross-Listed: No
None. Restriction: None. Description: Surveys proper sanitation procedures, policies, skills, and knowledge that are fundamental to operating a safe food service establishment. Emphasizes the prevention of food contamination by the management of the micro world and training of food service employees. Cross-Listed: No
None Restriction: Enrolled in the Culinary Arts Program. Description: Examines supervisory responsibilities in culinary and beverage operations by evaluating obligations to owners, guests, and employees in professional foodservice settings. Applies management and control principles by analyzing liquor regulations, inventory and cash control systems, and responsible alcohol service practices. Develops industry-relevant decision-making skills by integrating beverage knowledge with leadership strategies, including mixology fundamentals and effective wine and food pairing.
None. Restriction: Enrolled in the Culinary Arts Program. Description: Explores the foundational knowledge and skills of cooking and baking. Covers basic skills of dicing, cutting, chopping, egg and breakfast cookery, quick breads, and cookies. Focuses on kitchen organizational practices, equipment and ingredient identification, interpretation of recipes, formulas, and production methods. Emphasizes proper safety and sanitation protocols. Cross-Listed: No
None Restriction: Enrolled in the Culinary Arts Program. Description: Introduces the art of the Garde Manger. Offers in-depth instruction on cold food preparations, basic preservation techniques, and presentation. Applies knife skills, kitchen professionalism, and cooking techniques. Cross-Listed: No
none Restriction: Enrolled in the Culinary Arts Program. Description: Covers the basic concepts, standards, and practices involved in professional baking and pastry production. Examines the preparation, techniques, and mixing methods used to produce a variety of baked and pastry goods to include yeast products, pies, basic cakes, custards, French pastries, dessert sauces, and plating techniques. Focuses on proper scaling, formula writing, conversions, and usage of professional baking equipment. Cross-Listed: No
None Restriction: Enrolled in the Culinary Arts Program. Description: Explores cooking methods applied to grand sauces, small sauces, poultry, starches, and farinaceous products. Focuses on the application of dry heat cooking methods. Explains the importance of plate presentation and composition. Cross-Listed: No
None Restriction: Enrolled in the Culinary Arts Program. Description: Examines professional purchasing and receiving systems by applying safe procurement, storage, and inventory practices in foodservice operations. Integrates sanitation and food safety principles by evaluating contamination risks, HACCP procedures, and regulatory requirements that support safe kitchen environments. Develops operational decision-making skills by connecting cost control, proper handling methods, and employee training standards to the effective management of foodservice establishments.
CULN 143Introduction to Hospitality Business and Computers3
None Restriction: Enrolled in the Culinary Arts or Pastry Arts Program. Description: Provides a fundamental understanding of computer literacy and prepares students for a successful career in culinary and pastry arts. Introduces professional development strategies by blending career-specific skills with computer literacy. Examines the basics of business operations with special emphasis placed on restaurant and bakery marketing. Emphasizes the development and design of professional documents, including resume, references, and cover letter.
None Description: Covers the classification, history, and control of beer, wines, and spirits. Examines state liquor regulations, inventory control, liquor dispensing systems, cash control, and responsible alcohol service. Explores the art of mixology and wine and food pairing.
None Dual Listed: N/A Description: Explores the application of cuisines, techniques, and ingredients with a global perspective. Identifies flavor profiles and methods of specific geographic regions, as well as the preparation of foods with connections and interpretations for restaurant service. Examines the fabrication, preparation, and presentation of a variety of shellfish using classical, international, and contemporary recipes. Cross-Listed: N/A
None Description: Provides practical experience in all areas of quality food preparation by rotating throughout each station of the à la carte kitchen and dining room. Covers expertise and hands-on training to execute an American à la carte service dining room. Emphasizes quality control, plate presentation, sanitation, production lists, and mise en place.
none Restriction: Enrolled in the Culinary Arts or Pastry Arts Program. Description: Examines basic principles of nutrition through food applications. Explains product origin, selection, recipe modification and the cooking process analyzed and connected to nutrient value. Focuses on preparation and analysis of foods following recommended nutritional guidelines, dietary restrictions and with consideration for consumer preferences as needed in hospitality operations.
None Restriction: Enrolled in the Culinary Arts Program. Description: Provides practical experience in all areas of quality food preparation by rotating throughout each station of the à la carte kitchen. Explores the proper techniques of broiling, sautéing, grilling, meat cutting, and cold food stations in the on campus, student-run restaurant. Emphasizes quality control, plate presentation, sanitation, production lists and mise en place. Cross-Listed: No
None Restriction: Enrolled in the Culinary Arts Program. Dual Listed: n/a Description: Emphasizes the importance of cooking methods when applied to grand sauces, small sauces, beef, veal, pork, and lamb, starches, and farinaceous products. Focuses on the application of dry heat cooking methods. Explains the importance of plate presentation and composition. Cross-Listed: No
This is a capstone course; therefore, the program must be completed before scheduling the practicum. CULN 121, CULN 125, CULN 131, and CULN 135. CULN 210 and CULN 213 and 230 and CULN 243 OR BKPS 231 and BKPS 245 and BKPS 250 and BKSP 270
Corequisite
None Description: Presents advanced culinary skills and professional standards in real-world kitchen environments. Analyzes operational, leadership, and safety practices to enhance performance. Completes assignments that evaluate applied learning, document professional growth, and support career readiness under faculty supervision.
none Restriction: Enrolled in second semester of the Culinary Arts Program. Description: Examines the inner workings of the hospitality industry, from the history of how it began through the present day. Focuses on the ever-growing opportunities for the aspiring culinarian. Covers the professional organizations, publications, and styles of restaurants, resorts, and clubs.
Source: Indiana University of Pennsylvania-Main Campus's catalog, linked per course · table learning_unit · CourseShelf publish 59
