Courses in Culinary Arts

Introduction to Foodservice

CULN 1100     2.00 Credits
Course Outline
This course includes an introduction to the food service industry, culinary terms, use of weights and measures, and kitchen safety. The course also covers equipment and knife identification and use. (Prerequisites: None)

Sanitation & Food Safety

CULN 1101     2.00 Credits
Course Outline
This course develops an understanding of the basic principles of sanitation and safety in order to maintain a safe and healthy environment in the food service industry for the consumer. Also covered is an understanding of the laws and regulations related to sanitation in food service operations. (Prerequisites: None)

Culinary Math

CULN 1102     1.00 Credits
Course Outline
Students will learn standard units of measurements and unit conversions, recipe scaling, percentages, rounding, and yield tests as they relate to the food service industry. (Prerequisite: Must have a score of 56 or higher on the Arithmetic portion of the Accuplacer test or completion of MATH 0075 with a grade of C or higher)

Culinary Fundamentals 1

CULN 1103     4.00 Credits
Course Outline
Students will learn basic concepts and principles of cooking. Students will be introduced to mise en place. Students will identify herbs and spices and different cooking methods. They will demonstrate proper knife skills and basic vegetable cuts. Students will make basic stocks, mother sauces and soups. (Corequisites: CULN 1101 and CULN 1104)

Culinary Fundamentals 2

CULN 1104     4.00 Credits
Course Outline
Students will be introduced to all conventional and non-conventional cooking methods. They will convey knowledge and perform proper cooking of meats, poultry, fish, starches, and vegetables. They will expand their knowledge and skills in creation of sauces, from mother sauces to small sauces. In addition, they will create relishes, flavored oils, salsas, compotes, coulis, and purees. (Corequisite: CULN 1103)

Butchery

CULN 1105     4.00 Credits
Course Outline
This course covers the identification and preparation techniques of various cuts and grades of meats, poultry, fish/shellfish, and game meats.This course will also teach the processing (butchering) and the storage of fresh meats and the operation and cleaning of meat processing equipment. (Pre- or Corequisite: CULN 1101)

World Cuisine & Cultures

CULN 1106     2.00 Credits
Course Outline
This course is designed to introduce students to world cuisines and their cultures. Students will prepare food from Europe, the Middle East, Africa, Asia and cuisines of the Americas. (Corequisite: CULN 1101)

Garde Manager 1

CULN 1200     3.00 Credits
Course Outline
Students will be introduced to Garde Manger: the art of cold foods. They will gain knowledge and demonstrate skills used for the creation of salads, dressings, and a variety of hot and cold sandwiches. (Prerequisite: CULN 1101) (Corequisite: CULN 1201)

Garde Manager 2

CULN 1201     3.00 Credits
Course Outline
Students will be introduced to the fine art of fruit and vegetable carvings, buffet presentations, appetizers, and hors d' oeuvres along with the art of charcuterie. (Corequisite: CULN 1200)

A la Carte Cooking & Production

CULN 1202     4.00 Credits
Course Outline
Students will apply the foundation of cooking techniques and fundamentals in a la Carte and batch cooking. Students will work as a team as well as individually to demonstrate their skills. (Prerequisite: CULN 1104)

Baking 1

CULN 1203     2.00 Credits
Course Outline
This course covers the preparation and makeup of a variety of yeast raised doughs. Students use a variety of commercial equipment to produce breads, Danish, croissants, rolls and yeast raised coffee cakes. Students will be introduced to baking equipment, recipe conversions, and sanitation processes in a bakery. (Prerequisite: CULN 1101) (Corequisite: CULN 1204)

Baking 2

CULN 1204     4.00 Credits
Course Outline
This course covers baking terminology, function of ingredients and the preparation of finished products: quick breads, pies, cakes, cookies, dessert sauces, custards, puddings, classical desserts, and specialty cake decorating. (Corequisite: CULN 1203)

Hospitality Nutrition

CULN 1205     2.00 Credits
Course Outline
This course covers the basic information to understand food trends, digestion and utilization processes, menu development for normal and special diets, and the preparation of nutritionally balanced meals. (Prerequisite: CULN 1100)

Culinary Management

CULN 1300     4.00 Credits
Course Outline
Students will learn of various management topics including: leadership, training, motivation, delegation, hiring, problem solving, and conflict resolution. Students will learn information and skills necessary to analyze and improve profitability. Other topics covered are income statements, forecasting sales, labor and food costs. They will also learn about the cycle of food purchasing. (Prerequisite: CULN 1100)

Advanced Culinary

CULN 1301     4.00 Credits
Course Outline
This is the capstone culinary class where students demonstrate their advanced culinary abilities by creating a menu, developing a budget, planning and management of a team, menu preparation, and serving. (Prerequisites: CULN 1201, 1204)

Sustainable Foods & Organic Cooking

CULN 1302     1.00 Credits
Course Outline
Students will be introduced to sustainable farming and why it is important. They will also explore organic versus conventional farming and the nutritional differences. (Prerequisite: CULN 1100)