20 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 1000Career Development for the Hospitality Industry3
Career Development for the Hospitality Industry emphasizes business communication skills needed in the search for employment. Topics include personal resume creation, interview skills, and employment-related document creation (letter of application, interview, thank you and follow-up letters/message of job offer acceptance). Students will also survey communication soft skills key to employment relationships.
Culinary Math Skills will introduce students to the importance of knowing how and why math equations are vital to the operation of a culinary facility. This course reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; covers calculations with percent; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.
Saucier instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. The course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.
Sanitation and Food Safety is designed to educate all students about the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurant Association’s ServSafe or any similar certificate.
Introduction to Cake Decorating teaches the methods of baking a cake and step-by-step decorating techniques. Students learn to make and color icings; create icing drop flowers, rosettes, shells, pompom flowers, leaves, shaggy mums, rose; decorate cookies and cupcakes.
Dining Room Service is an exploration of table service principles and skills with an emphasis on customer service in a restaurant. The focus will be placed on guest relations, professional communications, order-taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service.
Nutrition for Culinary Arts is an introduction to the basic nutritional priniciples and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals, and vitamins. Students plan meals and menus based on the above priniciples using nutritional guidelines as the primary basis.
Fundamentals of Baking is an introduction to the basic principles of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipement. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.
Culinary I is the introductory food production class for culinary students. Topics include the theories and methods of cooking, vocabulary, and the development of safe and sanitary kitchen practices. Production items will include vegetable and starch preparation, stocks, sauces and soups, poultry and egg cookery.
Advanced Baking and Pastry instructs students on more difficult baking, pastry and dessert techniques. Emphasis is placed on presentation, plating and appearance. The production of high skill, high quality finished products is emphasized with special attention to chocolate work, plate presentation, and cold and hot preparations. Soufflés, dessert sauces and creative and flavorful designs exemplify this course.
Culinary II (Fabrication) will introduce the principles of identifying, receiving, fabricating, and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices. Students will then explore the subject of meats, poultry, seafood, and their application in foodservice operations.
Garde Manger provides students with skills and knowledge of the organization, equipment and responsibilities of the “cold kitchen”. Students are introduced to and prepare cold hors d’ oeuvres, sandwiches, salads, as well as basic charcuterie items while focusing on the total utilization of product. Reception foods and buffet arrangements are introduced.
Farm to Table is designed to extend outside the classroom and provide a link from professional kitchens to sustainable farms, and the strong ties between agriculture and cuisine. Students will gain firsthand experience in whole-animal butchery and discover how fresh heritage grains and vegetables can elevate food quality.
Culinary Internship is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.
Food and Beverage Management covers restaurant and food service operations, including facilities capabilities, personnel management, and daily operations, sanitation, and facilities readiness.
Cooking for Special Diets introduces students to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Food preparation and planning menus for food allergies, food intolerance, and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class.
CULA 2360How to Successfully Run a Food Truck Business3
How to Successfully Run a Food Truck Business will address established focal points for determining the viability of such a business and how this type of business can be successfully undertaken with the proper considerations.
Purchasing and Cost Control is intended to provide students with the methodologies and tools to control food, beverage, labor and other costs within a hospitality business. Hospitality purchasing principles are also explored. This course regularly uses basic mathematics.
Culinary Capstone is required for all culinary majors. Topics include recipe development, menu construction, and pricing. Demonstration of proficiency in proper cooking method selection and construction of salads, entrées with appropriate side items, and desserts is required for successful completion of this course.
