23 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 101CULINARY FOUNDATIONS
This course introduces students to the Food Service Industry. Students will learn about common terms, kitchen essentials, techniques, basic mechanics, and time management in the modern kitchen. Students will investigate kitchen ingredients such as herbs, spices, dairy products, grains, fruit, vegetables, and fats as well as our role as culinarians and proper nutrition. Students will also practice reading and writing standardized recipes utilizing kitchen math as well as recipe scaling and costing. Students will apply previous knowledge of sanitary practices and compliance with laws and ordinances of the Department of Health. -2 CUL 221 GARDE MANGER AND BUFFET DESIGN...........................3-1-4 This course presents the basic principles of Garde Manger for hotel, restaurant and industrial food catering establishments. Topics covered include charcuterie and preservation techniques found in various cultures, hors d'oeuvre and canapés, decorative centerpieces, cheese identification, additional cold food items and discussion and research of modern buffet displays. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
Foodservice Fundamentals gives baking & pastry and culinary arts students an introduction to the foodservice industry and how it aligns with the larger hospitality industry. There is a strong emphasis on present- day practices, ethics, diversity, careers, career planning, resume writing, interviewing skills, and the creation of a portfolio. Students will also learn about professional foodservice organizations, learn communication, public speaking skills, and interaction skills.
This course will introduce students to proper operating procedures for the front of the house and as it relates to other areas of a hospitality establishment. The course stresses the importance of front of the house experiences and as it relates to the overall success of the operation. During the course, students will learn about customer service, front of the house operations, career opportunities, table service styles, various beverage categories, service, and applicable laws.
Food Science integrates an interdisciplinary scientific approach to food and its components. Relationships between the chemical composition of food and sensory properties are delineated. In this course students evaluate the effects of processing, preparation, and storage on the quality, safety, and nutritive value of various food categories. Further, this course examines the application of technology to both improve and expand the food supply. Food science applies concepts from nutrition, health, biology, and chemistry to discern how the various ingredients in foods interact. Laboratory testing and food science techniques specific to the science of food are explored. Prerequisites: ENG 010A - Basic Writing or ENG 011 - Basic Writing II or ESL 011 - Basic Writing II REA 011 - Fundamentals of College Reading or REA 017 - Vocabulary and Reading
This course provides laboratory experience for enhancing student skills in the fundamental concepts, advanced techniques of professional cookery. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Students are also introduced to the fabrication of meat, poultry and fish and 3-1-4 common cuts associated with menu creation. Upon completion, students should be able to demonstrate competency of the professional cooking skills used in the foodservice industry. This course is subject to a course fee. Prerequisites:
This course presents the principles of traditional dishes of various cuisines and related terminology throughout the United States. This class builds upon the basics and utilizes advanced techniques to proceed into the culinary traditions and practices of the different regions in our country. Ingredients, flavor profiles, preparations and techniques of each region will be analyzed. Students will have the opportunity to prepare, taste and present dishes from each regional cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
This course allows students the opportunity to evaluate sales menus and apply the skills relevant to the development and design of the sales menu in a food service operation. Additionally, students will learn the importance and use of the proper tools and documents needed to control food and beverage costs and analyze sales. This course introduces labor and overhead expenses, as well as an introduction to the income statement as a method of evaluating a business's success. Prerequisites: BPA120 - Introduction to Baking & Pastry or CUL120 - Introduction to Culinary
This course is designed to give the students a background in basic techniques of purchasing and costing in the hospitality industry. This course stresses the importance of purchasing and costing as it relates to the hospitality industry. The course details the flow of goods, including inventory, forecasting, purchase specifications, product yield, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Students will also practice bid sheets, food and sales cost, profit and loss statements and food and labor cost analysis. This course is subject to a course fee.
This course covers the fundamentals of baking and pastry arts, which include terminology, technology, equipment, measurement, and formula conversions. Different classical mixing methods along with standard recipe adherence principles, bakery sanitation, and product storage is discussed. Topics covered include the identification, production, and evaluation of quick breads, cookies, pies, pate a choux, yeast bread, cakes, and plated desserts. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
This course introduces the importance of management within the hospitality industry. Students will learn leadership styles, communication skills and proper management documents. Current management issues, stress management, professional ethics and labor laws are discussed to prepare students to become successful leaders within the hospitality industry. This course is subject to a course fee.
This course is the introductory component of the Culinary Arts Institute practicum experience. Students are required to select a college approved practicum site, perform 30 hours of practical learning and provide documentation upon completion to the Culinary Resource Specialist or assigned Faculty. Students are required to maintain the standards of the Culinary Arts Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
This course will introduce students into the art of menu writing. Topics include menu layout, design, development, descriptions, government regulations, pricing, sales mix, and management. Students will analyze different types of menus based on concept, cost, design, and efficiency. This course is subject to a course fee. Prerequisites:
This course presents the principles of traditional dishes of cuisines throughout the continent of Europe. Ingredients, flavor profiles, preparations, and techniques of each cuisine will be analyzed. Students will have the opportunity to prepare, taste, and analyze dishes from each cuisine. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
This course introduces students to concept development and business plan writing. Students will complete a business plan and market analysis based on real life scenarios. Topics include forms of business ownership, concept development, menu analysis, inventory, staffing, marketing and financials. There will be research of food industry success and failure examples of restaurants and concepts. Profit and loss statements will also be taught and researched. This class is an accumulation of business foundations to succeed within the hospitality & food service industries. This course is subject to a course fee. Prerequisites:
This course presents the principles of the front of the house operations within a restaurant. This hands-on course will instruct students on the various positions of the Front of the House (including servers, hosts, bussers, bartenders, bar backs, and managers). In this live learning lab, students will learn the fundamentals of table set-ups, styles of service, position responsibilities handling of monies, point of sales (POS) systems, reservations, and how to serve customers in a restaurant. Students will operate the front of the house portion of Hospitality Institute's restaurant in conjunction with CUL282 Restaurant Operations class. This course is subject to a course fee. Prerequisites:
This course presents the principles of restaurant operations for culinary arts students. This hands-on course will involve production for the public for the college's restaurant entities enforcing practical skills with public evaluation. Students will be executing full menu production. Also, the etiquette of an open kitchen live learning lab will allow students to understand the mechanics of full production restaurant operations, from menu development to final turnout. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform and front of the house uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
This course is the second component of the Hospitality Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site and perform 90 hours minimum of practical work experience and provide documentation upon completion to the assigned Faculty. Students are required to maintain the standards of the Hospitality Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
This course is the final component of the Hospitality Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site and perform 90 hours minimum of practical work experience and provide documentation upon completion to the assigned Faculty. Students are required to maintain the standards of the Hospitality Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee. Prerequisites:
