22 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 106Principles of Culinary Arts I3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
Competencies in math through placement into program required math course and reading and writing as demonstrated by placement into ENG 111 or program head approval.
Corequisite
HRI 115 .
CUL 107Principles of Culinary Arts II3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.
Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, legumes, beef, game, pork, lamb, fish and shellfish, and alternative products.
CUL 122Applied Nutrition for Food Service Laboratory1
Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.
Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management, and point-of-sale technology systems.
CUL 136Storeroom Operations and Inventory Management Laboratory1
Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Program head approval is required for enrollment in this course.
CUL 205Fundamentals of Wine3
Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry.
Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients, as well as the cultural aspect of each region’s cooking style. Includes the preparation of the various regional foods.
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes, and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Provides the study and preparation of meat, poultry, shellfish, fish, and game, including alternative protein sources. Promotes the knowledge/skills required to select appropriate use of these foods as meal components. Students will produce various garnishes, accompaniments, sauces, and accessories to produce a plated dish.
Explores the commercial foodservice industry, including rotations in the front and back of the house, and supervisory positions via the brigade system. Mock services are used to engage work-based learning experience and skill development. Station design, practice of professional cooking and baking, and customer service are applied. Discovery is utilized to create intentional learning scenarios that employ the use of critical thinking as it relates to day-to-day operations of food service businesses.
Builds upon prior learned skills in an advanced context. Students will engage and apply skillsets in kitchen, dining, and supervisory roles in real-world meal services by demonstrating their understanding of successful day-to-day business operations through practical experiences. Application of professional cooking, baking, customer service expectations, and management skills are utilized. Discovery and critical thinking is used to conduct training through real-world situations and challenges, including use of a variety of industry equipment, including Point of Sale systems, software, and industry forms.
Involves the systematic study of beverages, emphasizing the use of beverages as a complement to food. Covers topics including both alcoholic and non-alcoholic beverages, beverage equipment and bar setup in addition to mixology, beer, wine and spirits.
CUL 287Contemporary Culinary Artistry and Innovation2
Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.
CUL 299Supervised Study: Capstone in Culinary Arts3
Assigns problems for independent study incorporating previous instruction and supervised by the instructor. Provides the student and instructor an opportunity to work together to identify the critical areas of need in the student’s repertoire. An individualized plan will be developed to address the student’s weaknesses and to lead progressively to a group demonstration of critical skills. Individual assessment constitutes the majority of this course. Lab, lecture, research, and out-of-class projects will be utilized.
