12 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.
This course provides the student with a fundamental understanding of personal and professional nutrition with an emphasis on their importance in the culinary industry. (2 lect.)
This course takes a systematic approach to sanitation, planning, preparation, and resource management. The principles of food safety, basic food preparation, culinary tools, kitchen equipment, purchasing, receiving, storing, and serving food are covered. Emphasis is placed on the common risk factors that cause foodborne illnesses with active managerial control at the core for implementing the FDA food code. The student will have the opportunity to earn the ServSafe Food Protection Manager certification. (2 lect., 2 lab).
This course is designed for industry leaders in food safety training. The student will explore the latest developments, procedures, current government standards and emerging issues in Food Service Sanitation. The student will examine Hazardous Analysis Critical Control Point (HACCP), a cutting-edge system that is the hospitality industry's system-of-choice. The student may obtain ServSafe certification. (1 lect.)
This course is an introduction to the foundational skills, terminologies, techniques, etiquettes, and resources needed by a culinary professional. The focus is on the preparation of classic and contemporary stocks, soups, sauces, and paired accompaniments. The student will practice kitchen setup, station organization, knife skills, primary cooking techniques, proper equipment use, and kitchen safety. Prerequisites: Completion of CULA 1500. (1 lect., 4 lab).
This course introduces the student to the principle skills and production of foundational foods in breakfast and lunch cooking. The student will focus on planning, preparation, cooking techniques, and resource management. The course emphasizes egg dishes, common proteins, sweet and savory dishes, salads, sandwiches, and sides. The student will explore efficient production methods, nutrition principles, balanced plating, proper food handling and storing, and service skills. This course prepares the student to adapt to the specific needs of many operations. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 4 lab)
This course involves the study of and practice in preparing savory foods, cold dishes, hors d’oeuvres, and other specialty items. The focus is on primary categories of salads, charcuteries, cheeses, fruits, vegetables, preserved foods, sauces, dressings, and garnishes. Emphasis is also on proper production techniques, safe food handling, plating design, and service methods. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 4 lab)
This course introduces the student to the fundamentals of professional baking and production. The student will focus on preparing and presenting foundational breads, cakes, pies, cookies, and some specialty baked goods. The course will emphasize industry terminology, equipment and tool usage, function of ingredients, measurement conversion, recipe development, product production, proper storage, and evaluation of quality goods. This course prepares the student to adapt to fit the specific needs of many operations. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 4 lab).
This course is designed for the student wishing to explore a select skillset or special topic in a culinary-related area. The course will be offered for one, two, or three credits depending on the topic and semester. Topics will be identified in the current schedule. This course may be repeated for a maximum of six credits applicable toward graduation. (1 lect., 2 lect., 3 lect.) (Max 6)
This course provides an extensive, hands-on approach to the planning and preparation of advanced baked goods and specialty pastries. Advanced principles and skills are applied in the planning, purchasing, preparation, presentation, and proper storage of baked goods, pastries, chocolates, and other specialty desserts. The student will gain the techniques and experience required to adapt to the specific needs of many food operations. Prerequisites: Completion of CULA 1500 and CULA 1700. (1 lect., 6 lab).
This course involves the study of primary meats, their professional preparation, and advanced cooking techniques. It takes a hands on approach to identifying whole animal and primal cuts of common proteins including beef, bison, lamb, pork, poultry, and some specialty meats. Emphasis is on proper handling, breaking down, and cooking processes with a focus towards creating fully prepared dishes. Lessons in USDA quality grades, industry processing and handling regulations, and meat sourcing practices are also explored. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 6 lab)
This course includes the study of primary fish and shellfish along with advanced seafood cooking techniques. It takes a hands on approach to identifying, handling, preparing, and cooking a variety of fish and shellfish. Emphasis is on creating and executing a wide array of fully prepared seafood dishes. Lessons in fishery regulations, sustainable sourcing, freshness indicators, and health benefits are explored. Prerequisites: Completion of CULA 1500 and CULA 1515. (1 lect., 6 lab)
Source: Central Wyoming College's catalog, linked per course · table learning_unit · CourseShelf publish 59
