CUL 110 Introduction to Foodservice
Credits: 3.00
This course will introduce students to a variety of culinary career opportunities in the foodservice industry, and the specific skills required for successful employment. Various industry segments, both commercial and non-commercial, will be studied to analyze operations, management and important influences. The course will include field trips to various foodservice operations.
CUL 225 Culinary Arts I
Credits: 3.00
Students will be introduced to the use and care of professional food service equipment, basic knife skills, basic cooking methods, weighing and measuring, culinary terminology and applying kitchen sanitation and safety. Students will practice hands-on development of these skills in a professional kitchen.
CUL 226 Culinary Arts II
Credits: 3.00
Students will practice and apply the skills and techniques learned in CUL 225 - Culinary Arts I, to the production of soups and compound sauces, meat and seafood fabrication, food preparation for commercial foodservice, portioning, plating and garnishing. Students will practice hands-on development of these skills in a professional kitchen.
CUL 227 Culinary Arts III
Credits: 3.00
Students will further develop the skills and techniques learned in CUL 226 - Culinary Arts II, with emphasis on volume cooking, planting, plate presentation, and garnishing.
CUL 228 Culinary Arts IV
Credits: 3.00
Students will learn to prepare Classical and International Cuisines, including American, French, Italian, Latin and Asian foods. Students will practice hands-on development of these skills in professional kitchen.
CUL 235 Baking and Pastry Arts I Procedures
Credits: 3.00
Students are introduced to the principles of baking, and to the skills and techniques needed for production of baked goods and pastries for commercial food service. Topics include planning, selecting ingredients, scaling, mixing, baking, assembling, and decorating. Students will practice hands-on development of these skills in a professional kitchen.
CUL 236 Baking and Pastry Arts II
Credits: 3.00
This course will build on skills learned in CUL 235 - Baking and Pastry Arts I, with an emphasis on advanced bread production, classical pastries, production of restaurant desserts, and plate presentation. Students will practice hands-on development of these skills in a professional kitchen.
CUL 237 Baking and Pastry Arts III
Credits: 3.00
This course will build on skills learned in CUL 236, with an emphasis on decorative and artisan bread production, retail market dessert production, production of contemporary plated dessert components, and advanced plate presentation. Students will practice hands-on development of these skills in a professional kitchen.
CUL 238 Baking and Pastry Arts IV
Credits: 3.00
This course will build on skills learned in CUL 237, with an emphasis on wedding cake and special occasion cake production, candy making, and, sugar and chocolate artistry. Students will practice hands-on development of these skills in a professional kitchen.
Last Updated: 03-22-2011
