7 courses with the subject CU, 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.
CU 101FUNDAMENTAL CULINARY TECHNIQUES
The fundamental concepts, skills, and techniques involved in basic cookery are covered in the course. Special emphasis is given to the study of ingredients 2025-26 Nossi Academic Catalog and cooking theories. Lectures teach organization skills in the kitchen and work coordination. The concepts and techniques of stocks, soups, sauces, vegetable cookery, starch cookery, and poultry are covered. The course emphasizes basic cooking techniques such as sautéing, roasting, poaching, braising, and frying. This course is offered on ground with an online component.
This course reinforces the knowledge and skill earned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills, protein fabrication, sauces, and multitasking is accentuated. Advanced Culinary Techniques explores the use of ingredients . in the preparation of traditional and contemporary cuisine. Sautéing, grilling, braising, and roasting skills are enhanced. The concepts of mise en place, timelines, plate presentation, and teamwork are introduced and stressed. Students will work up to producing four-course meals. This course is offered on ground with an online component.
This course reinforces the knowledge and skill learned in the preceding classes and helps students build confidence in the techniques of basic cookery. The development of knife skills is accentuated. American Cuisine explores the use of indigenous ingredients in the preparation of traditional and contemporary American specialties. The concepts of mise en place, timelines, plate presentation and teamwork are stressed. Timing and organizational skills are emphasized. This course is offered on ground with an online component
This course emphasizes both the influences and ingredients that create the unique character of selected international cuisines. Students prepare, taste, serve, and evaluate traditional, regional dishes of the Middle East, Caribbean cuisine, Mexico, South 2025-26 Nossi Academic Catalog America, India, Southeast Asia, China, and Japanese cuisine. Importance is placed on ingredients, flavor profiles, preparations, and techniques representative of these cuisines. Through lectures, research, demonstrations, and hands-on cooking, students are introduced to the history, menu terminology, cooking techniques, ingredients, and presentation unique to their countries of origin. Timing, organization, mise en place, and plate presentations are stressed. This course is offered on ground with an online component. . RO 205 GARDE MANGER: THE CRAFT OF THE
Students observe and participate in the supervisory operation of a successful foodservice business. They apply their professional skills to gain experience in order to enter and become successful in the foodservice business. Emphasis is placed on developing hospitality and culinary practical and management skills. This course is offered on ground with an online component.
TAKEN DURING STUDENT’S LAST SEMESTER Through competencies established with work from cost control, menu, and restaurant operations, and catering management students will develop a portfolio-business plan for a foodservice operation. The project will include these areas: Market Analysis and Marketing Strategy, Operating Budget, Sales Projections, Opening Inventories, Capital Equipment, Standardized Recipes and Costing for all standardized recipes, Menu, and Facilities Design. The course covers the components of a business plan as well as the production of a professional portfolio. Related competencies are reviewed as necessary for completion of the plan. The final section of this plan will be based on the student’s learning and achievements while enrolled at Nossi College. This will include pictures and journals from various classes. This course is offered on ground with an online component. 2025-26 Nossi Academic Catalog 19
