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  • CUL 105: Qty.Food Pur.& Control

    3.00 Credits
    Savannah Technical College

    CREDITS: 3.00 Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution Topics include U.S.D.A. grades for fresh fruits and vegetables, canned fruits and vegetables, and fresh meats; fat tests and drained weight tests; bid specification writing; merchandising, layout, and sales/marketing pricing procedures; evaluation of product quality; yield grades of beef; food and labor cost determination; conversion and costing of standard recipes and menus; orders and requisition; and receiving, storing, and issuing food, supplies, and equipment. Laboratory demonstration and student experimentation parallel class work.
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  • CUL 106: Introduction to Baking

    3.00 Credits
    Savannah Technical College

    CREDITS: 3.00 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. Topics include: baking principles; baking ingredients; prepartion of baked goods such as yeast doughs, pastry, quick breads, doughnuts, fritter, waffles, pancakes, pies, cookies, and cakes; cake mixing, baking, and decorationg; decorative and display work; sanitation and hygiene; and proper use and care of supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
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  • CUL 107: Quantity Production I

    3.00 Credits
    Savannah Technical College

    CREDITS: 3.00 Provides experince 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; proper equipment use; safety and sanitation; and preparation of vegetables, fruits, meats, fish/seafood, poultry, salads, breakfast, sandwiches, soups, stocks, sauces, and starches. Laboratory practice is provided.
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  • CUL 108: Pantry/Garde Manager I

    3.00 Credits
    Savannah Technical College

    CREDITS: 3.00 Introduces basic pantry/garde manger principles, utilization, preparation, integration into other kitchen operations. Course contents reflect American Culinary Federation Educational Institute apprenticeship garde manger functions, basic garnitures, buffet presentation techniques and styles, cold hors d'oeuvres. Laboratory practice parallels class work.
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  • CUL 109: Dining Room/Guest Services I

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Introduces the fundamentals of dining and beverage service. Topics include: types of dining service; dram shop liability laws; beverage use, service, and laws; dining service positions; dining service preparation and set-up; table side preparation and service; cafeteria and buffet service; bussing, waiter/waitress, host/hostess, and cashier functions; and merchandising. Laboratory practice parallels class work.
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  • CUL 110: Food Service Sanitation & Saf

    3.00 Credits
    Savannah Technical College

    CREDITS: 3.00 Emphasizes fundamental kitchen and Emphasizes fundamental kitchen and dining room safety, dining roon safety, sanitation, maintenance, sanitation, maintenance, and operation procedures. Topics and operation procedures. Topic include: include: cleaning standards, O.S.H.A., M.S.D.S. guidelines, cleaning and maintenance of equipment, sanitary procedures following SERVSAFE guidelines, HACCP, dishwashing, and pot and pan cleaning. safety practices, basic kitchen first aid, operation of Laboratory practice parallels class work. equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
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  • CUL 112: Principles of Cooking I

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Introduces fundamental food preparation Introduces fundamental food preparation terms, concepts, and methods. Course content reflects American terms, concepts, and methods. Course Culinary Federation Apprenticeship training objectives. content reflects American Culinary Federation Topics include: weights and measures, comversions, apprenticeship training objectives. Topics basic cooking principles, and methods of food preparation. include: weights and measures, conversions, basic cooking Laboratory demonstrations and students experimentation principles, and methods of food preparation. Laboratory demonstrations and student experimentation parallel class parallel class work. work.
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  • CUL 114: American Regional Cuisine

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Emphasis is on terms, concepts, and methods necessary to American Cuisine food preparation. Course content reflects American Culinary Federation apprenticeship training objectives. Topics include: kitchen aromatics, regional cooking principles, and methods of food preparation. Laboratory demonstrations and student experimentation parallel class work.
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  • CUL 116: Food Service Purchasing & Con

    3.00 Credits
    Savannah Technical College

    CREDITS: 3.00 Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, pricing procedures, cost determination, security and control, selection, procurement, receiving, storage, and distribution. First hand knowledge will be gained through on site visits of all aspects of the distribution cycle.
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  • CUL 121: Baking Principles I

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 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 cook and pastry apprenticeship training objectives, along with Retailer's Bakery Associaton training program. Topics include: baking principles, baking ingredients, prepartion of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
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