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Course Criteria
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5.00 Credits
Prerequisites: CUL 110, CUL 112. Baking Principles I presents the fundamental terms, concepts, and methods involved in preparation of yeast and quick breads. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, Science and use of baking ingredients for breads, weights, measures, and conversions, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. 06102008
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5.00 Credits
Prerequisites: CUL 121. Baking Principles II course presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles, Science and use of baking ingredients for desserts, cakes, and pastries, weights, measures, and conversions, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work. 06102008
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6.00 Credits
Prerequisites: CUL 121, CUL 122. Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retail Bakery Association training objectives and provides background for those aspiring to become pastry chefs or bakery supervisors. Topics include: breads, pies, cakes, pastry dough, puff pastry, icing, filling, and candy. Laboratory practice parallels class work. 12052005
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4.00 Credits
Prerequisites: CUL 112. Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice is provided. 04082008
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3.00 Credits
The front of the house service course introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and Beverage Service and Setup. Laboratory practice parallels class work. 06102008
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5.00 Credits
Prerequisites: CUL 114. I Introduces basic pantry manger principles, utilization, preparation, and integration into other kitchen operations. Course content reflects American Culinary Federation Educational Institute apprenticeship pantry, garnishing, and presentation training objectives. Topics include: pantry functions, basic garnishes, breakfast preparation, buffet presentation, cold preparations, cold sandwiches, salads and dressings, molds, garnishes, and cold hors d'oeuvres. Laboratory practice parallels class work. 06102008
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5.00 Credits
Prerequisites: CUL 114. Emphasizes basic garde manger utilization and preparation of appetizers, condiments, and hors d'oeuvres. Topics include: hot and cold hors d'oeuvres; salads, dressings, and relishes;sandwiches; patés and terrines; chaudfroids, gelees, and molds; canapés; and garnishing, carving, anddecorating. Laboratory practice parallels class work. 06102008
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5.00 Credits
The Food Service Leadership and Decision Making Course familiarize the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible seniorsubordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry. 06112008
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3.00 Credits
Prerequisites: CUL 100, CUL 110, and CUL 112. The nutritional food and menu management course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work. 06112008
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5.00 Credits
Prerequisites: CUL 100, CUL 110, CUL 114. The contemporary cuisine I course emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, kitchen organization, kitchen management, kitchen supervision, competition entry, and nutrition. Laboratory demonstration and student experimentation parallel class work. 06102008
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