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  • CUL 165: Culinary Retail Operations

    7.00 Credits
    Savannah Technical College

    CREDITS: 7.00 This internship is designed to give culinary students continued lecture and enhancement of basic culinart skills obtained in the courses CUL 110 and CUL 112, while also gaining actual practical experience working in all aspects of an operational public cafe. Each student will rotate through the various positions of the cafe (server, food prep stations for soup, salad, entrees sandwiches, bakery and cashier) and the course culminates with a final practical skills exam to test physical skills in sauces, plating, sanitation, cooking methods, measurement/conversions, garnishing, equipment/product identification, professionalism and time mangement.
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  • CUL 201: Contemporary Cuisine I

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Continues to provide experience in preparation of quantity food. 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 experience is provided.
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  • CUL 202: Contemporary Cuisine II

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Emphasizes continued practical experience utilizing fundamental dining room service principles. Topics include: types of international dining service; dining service preparation and set-up; table side preparation and service; cafeteria and buffet service; bussing, waiter/waitress, host/hostess, and cashier functions; and merchanding. Laboratory practice parallel class work.
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  • CUL 203: Practicum/Internship

    12.00 Credits
    Savannah Technical College

    CREDITS: 12.00 Provides the student with the opportunity to gain management/supervision experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the quarter. On-the job training topics include: restaurant management, on/off premise catering, food service business, supervisory training, and management training, on/off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food system, kitchen departmental responsibilities, and kitchen productivity.
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  • CUL 204: International Cuisine

    6.00 Credits
    Savannah Technical College

    CREDITS: 6.00 Introduces international cuisine and acquisition of advanced cookery techniques. Course content reflects American Culinary Federation cook apprenticeship training objectives and provides background for those aspiring to become chefs. Topics include: international cuisine, advanced grill cookery, advanced vegetable cookery, advanced meat cookery, advanced line cookery, and advanced fry cookery. Laboratory practice parallels class work.
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  • CUL 205: Restrurant & Hotel Baking

    6.00 Credits
    Savannah Technical College

    CREDITS: 6.00 Provides in-depth experience in preparing many types of baked goods commonly found in restaurants and hotels. Course content reflects American Culinary Federation and Retailer's 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 desserts. Laboratory practice parallels class work.
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  • CUL 206: Catering/Culinary Mgmt

    7.00 Credits
    Savannah Technical College

    CREDITS: 7.00 Introduces food preparation, presentation, management, and supervision concepts, knowledge and skills used in catering and other food services. Course content provides background for those aspiring to become caterers or managers in food service. Topics include: hot and cold buffets, presentation carvings, garnishings, banquet prepartion, special occasion food preparation, displays, show foods, and competition entry. Laboratory practice parallels work.
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  • CUL 207: Catering/Culinary Mgmt.II

    8.00 Credits
    Savannah Technical College

    CREDITS: 8.00 Emphasizes marketing supervision, and management concepts, knowledge, and skills necessary to caterers and managers in various food services. Topics include: entrepreneurship, supervision, small business management, on/off premise catering, display, and layout and design. Laboratory demonstrations and student experimentation parallel class work.
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  • CUL 208: Catering/Culinary Mgmt.Intern

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Provides the student with the opportunity to gain management/supervisory experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for two days per week throughout the quarter. On-the-job training topics include: management/supervision training and functions such as hot and cold buffet preparation, displays, garnishes, banquets, on/off premise catering, and restaurant management.
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  • CUL 215: Contemporary Cuisine I

    5.00 Credits
    Savannah Technical College

    CREDITS: 5.00 Emphasizes all modern cuisine and introduces management concepts necessary to the functioning of a commercial kitchen. Topics include: international cuisine, cuisine trends, organization, management, supervision, and competition entry. Laboratory demontrations and student experimentation parallel class work.
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