13 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.
This course is designed to prepare students with the foundational knowledge and skills of cooking and baking. Basic skills of dicing, cutting, chopping, egg cookery, stock making, quick breads, cookies, and yeast doughs will be demonstrated and practiced. Emphasis is placed on sanitation and safety. Uniforms and program tool kit required.
Introduction to food preparation and theory will introduce the student to the application of principles of food cookery. Principles relating to various categories of food preparation will be investigated and then applied in a laboratory situation. Sanitation and safety procedures will be emphasized. Uniforms and program tool kit required for all lab classes. Prerequisite(s): CUL 104
A continuation in food preparation, with some cooking in quantities. Teaches the reasons for preparing foods in various ways to satisfy the clientele; also what commercial equipment is available to produce the best quality end-product. Major emphasis is placed on menu planning, standardizing recipes and food production. The student is 2026-2027 Westmoreland County Community College Catalog made aware of work simplification, cost control organization and administration. Uniforms and program tool kit required. Prerequisite(s): CUL 105
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Job site must be approved by the coordinator. Uniforms required. Prerequisite(s): Must be enrolled in the Chef Apprenticeship program.
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Uniforms required. Prerequisite(s): CUL 121
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Uniforms required. Prerequisite(s): CUL 122
Early Childhood Education Pathway: 12
The student will study and prepare foods used in commercial operations with an emphasis on speed scratch cooking with ready-made components and fresh ingredients. Menus will be evaluated and developed for food and labor cost and where speed scratch techniques can be introduced. Uniform and program tool kit required. Prerequisite(s): CUL 105
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the field. Uniforms required. Prerequisite(s): CUL 123
Advanced food preparation skills to include regional and ethnic cuisine, food trends and menus. Uniforms and program tool kit required. Prerequisite(s): CUL 105
The student learns the nutrients, their sources and their relation to body functions. General nutrition is discussed including the social, economic and psychological implications of food and eating. Students research current nutritional recommendations and produce recipes including diet modifications. Prerequisite(s) CUL 105 or BKP 141
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills of the skills and methodology of the skilled culinarian or restaurant/culinary manager. Uniforms required. Prerequisite(s): CUL 224
A supervised and evaluated on-the-job training experience designed to provide practical application of the skills and methodology of the skilled culinarian or restaurant/culinary manager. Uniforms required. Prerequisite(s): CUL 251 171 westmoreland.edu
Source: Westmoreland County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 59
