34 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 1009Culinary Math Skills1
(s) The course will introduce the student 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 of converting weight and volume measures. F-as needed, S-as needed. (T)
(s) This course instructs students in basic sauce concepts and technical guidelines to produce high quality sauces. This course will include stocks, thickening agents, reductions, liaisons, purees, mother sauces, and compound derivations.
(s) This primer course is designed to educate all students to the sacred trust between food production facilities and the general public. It should prepare each student to successfully complete the National Restaurants Association’s ServSafe or similar certificate. F, S-as needed. (T)
(s) This course 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 and roses; and decorate cookies and cupcakes.
(s) In this advanced cake decorating course students build on previously acquired skills to make several different theme cakes and wedding cakes. Royal icing and fondant will be used to create lace designs, candies and fruit fillings. This course includes techniques for working with brides and tips on how to safely transport large wedding cakes.
CULA 1231 with a letter grade of “C” or better. F, S-as needed. (T) 1 hour lecture/2.5 hours laboratory
CULA 1240Dining Room Service2
(s) 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. F, S. (T) 1 hour lecture/2.5 hours laboratory
(s) This is an introduction to the basic nutritional principles and guidelines. Topics include nutrients, carbohydrates, lipids, proteins, minerals and vitamins. Students plan meals and menus based on the above principles using nutritional guidelines as the primary basis. F, S-as needed. (T)
(s) 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 equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.
CULA 1200. F, S. (T) 1 hour lecture/4.5 hours laboratory
CULA 1320Culinary I - Fundamentals3
(s) This 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.
CULA 1200. F, S. (T) 1 hour lecture/4.5 hours laboratory
CULA 1321Advanced Baking and Pastry Skills3
(s) Bakery Skills are polished as students learn more difficult baking, pastry and dessert techniques. The production of high skill, high quality finished products are emphasized with special attention to chocolate work, plate presentation, cold and hot preparations and appearance. Soufflés, dessert sauces, flavorful and creative designs exemplify this course.
(s) This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, spices. Students will then explore the subject of meats, poultry, seafood and their application in foodservice operations.
CULA 1320. F, S. (T) 1 hour lecture/4.5 hours laboratory
CULA 1330Garde Manger3
(s) This course 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 the product. Reception foods and buffet arrangements are introduced.
CULA 1325. S. (T) 1 hour lecture/4.5 hours laboratory
CULA 2180Culinary Internship1
(s) This course 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 conference with the intern director are arranged instead of class attendance.
Permission of instructor and Internship Director. F, S, Su. (NIT)
CULA 2280Culinary Internship2
(s) This course 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 conference with the intern director are arranged instead of class attendance.
Permission of instructor and Internship Director. As Needed. (NIT)
CULA 2320Quantity Foods3
(s) This course is designed to build knowledge and experience in quantity food production in a foodservice operation. Basic principles of foodservice management and their application to volume food production, menu development, food safety, procurement, kitchen equipment, customer service, marketing, and finance will be covered during the semester.
(s) This course 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 intolerances and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class.
CULA 1325. S. (T) 1 hour lecture/4.5 hours laboratory
CULA 2341Artisan and Specialty Breads3
(s) This course provides an advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, quick breads and other breads utilizing a variety of grains. The student will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the customer.
(s) The course will introduce the student to a wide variety of classical and modern cakes suitable for restaurant, retail shops and large-scale production. Emphasis is placed on advanced techniques of mixing, filling, glazing and icing. In this course students will prepare a variety of cakes/tortes, including Dobos, Sacher, and Linzer tortes and Black Forest cake.
(s) This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning.
(s) The essential elements of plated desserts are taught in detail. The students are taught to strive for a well-balanced presentation. The course emphasizes the importance of the required time and patience for yielding breathtaking results. Students are exposed to methods of production that result in dramatic presentations in quantity.
CULA 1321. F. (T) 1 hour lecture/4.5 hours laboratory
CULA 2352Hot and Cold Desserts3
(s) This course covers the principles and techniques of sorbets and ice creams, soufflés, cobblers, crisps and strudel dough products. Topics include baked Alaska, bombes, sherbets, crepes, and hot and cold soufflés. Students will prepare hot and cold desserts with suitable sauces and garnishes.
CULA 1321. S. (T) 1 hour lecture/4.5 hours laboratory
CULA 2360How to Successfully Run a Food Truck Business3
(s) This course will address established focal points of determining the viability of such a business and how this type of business can be successfully undertaken with the proper considerations.
CULA 1200 and CULA 1320. NIT As Needed 3 hours lecture
CULA 2361Retail Bakery Management3
(s) This course introduces the student to the application of baking and pastry arts production techniques in a wholesale and/or retail setting. Students are introduced to the theory of merchandising baked goods for bakeries as well as formula standardization and conversion, production planning, purchasing, costing and “price for profit”. Students will hone their skills, learn new formulas and create desserts while practicing techniques, methods and procedures used to develop consistent quality products. This is the capstone class for the AAS degree in Baking and Pastry.
(s) Students will gain experience in a production environment, preparing daily meals for a bistro. The primary focus is on speed, quantity production, quality out-put, and teamwork. Students will rotate responsibilities within the kitchen and dining room. Menu planning, ingredient requisitioning, and production cost will be required in weekly meal preparation. Students will also perform menu forecasting to track sales and improve bistro offerings and cost savings. This is the capstone class for AAS Culinary degree in Hot Foods.
3 hours credit(s) This course will expand on prior knowledge but also includes vegetable cookery, pasta and rice cookery, sandwich making, hors d’oeuvres, and food presentation. Students will be required to plan a 4 course menu and execute it appropriately using their prior knowledge from other courses. Students will also explore International Cooking to apply all skills learned throughout the class. As needed. (NIT) 1 hour lecture/4.5 laboratory
(s) This course is intended to provide student with the methodologies and tools to control food, beverage, labor and other cost within a hospitality business. Hospitality principles are also explored. This course regularly uses basic mathematics. As needed. (NIT)
(s) International Foods will expose students to some of the diversity of culture and foods of many countries around the world including regions of the United States. Classroom assignments cooking demonstrations, guest speakers, and cooking labs will allow students to have a taste of the world.
CULA 1325. F. (T) 1 hour lecture/4.5 hours laboratory
CULA 2380Culinary Internship3
(s) This course 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 conference with the intern director are arranged instead of class attendance.
Permission of instructor Internship Director. As Needed. (NIT)
CULA 2510Meat Basics3
(s) This class is an overview on the lifecycle of different meat sources and how they exist in a farm setting, from growing, finishing to processing. We will discuss how they are fabricated, marketed and utilized. This class will focus on the industry standards for raising beef, poultry, lamb and veal. Formerly (NIT) As Needed.
(s) This lab class will provide meat cutting techniques for optimal utilization and profit. The student will be provided a full understanding of the slaughtering process, as well as how to successfully fabricate and utilize all aspects of the animal carcasses for retail or wholesale applications. The student will learn practical and technical information needed to develop, implement and maintain a HACCP-based food safety system. Online OSHA training to provide recognition, avoidance, reduction and prevention of safety and health hazards in the workplace. As needed. (NIT) 2 hours lecture/2 hours lab
(s) This class will embrace the chemical composition of different meats and how they exist naturally. The student will examine and embrace different fabrication and preparation techniques to maximize on the quality characteristics that each protein possesses and how to market each of them accordingly.
(s) This course will prepare the student to successfully fabricate, prepare, present, and display a variety of raw and cooked meats for sale in a variety of retail settings. Customer service techniques will also be discussed.
CULA 2510 and CULA 2520. As Needed. (NIT) 1 hour lecture/4.5 lab
CULA 2550Meat Cutter I - Work Based Learning3
(s) This class will provide the opportunity for the student to work with an industry partner who will provide work-based learning and training with oversight in the fabrication of beef, poultry and pork. The student will also receive training in the niche of the industry that the student chooses to engage (such as harvest floor employee, meat market manager, meat inspector, retail/wholesale meat processer). Anticipated work load will be approximately 400 work hours/on the job learning.
(s) This class will provide the opportunity for the student to work with an industry partner who will provide training and oversight in the fabrication of beef, poultry and pork. The student will also receive training in the niche of the industry that the student chooses to engage (such as harvest floor employee, meat market manager, meat inspector, retail/wholesale meat processer).
