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Course Criteria
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6.00 Credits
Focuses on the development of the fundamental skills necessary to work successfully in a professional kitchen. Product and equipment identification and usage is practiced and discussed. Areas of concentration include cold foods, stocks, soups and sauces, basic cooking methods, and an introduction to basic bread and dessert making. Students will compose a professional portfolio, practice basic foodservice mathematics, and practice menu balance and development. (4 lec - 3 lab)
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6.00 Credits
Builds upon the components introduced in Culinary Arts I. Students develop and practice more advanced techniques of professional cooking. American Regional Cuisine will be studied and practiced throughout the semester. Catering and healthy cuisine will be an integral part of the course. Students will participate in the execution of special events, as well as selected in-house competitions. (2 lec, 4 lab) Prerequisite: CUL 124
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1.00 Credits
Participants will learn the dangers of foodborne illness, how to prevent it, and the keys to food safety. Students will see where contamination starts, the components for good personal hygiene, and how everyone can be a safe foodhandler. Additional topics include cross-contamination, time-temperature control, receiving, food storage, preparation, serving, cooling and reheating as well as pest management. The course will culminate with the Servsafe Sanitation Food Protection Manager Certification Examination in which successful completion will yield a 5-year national certification. (1 lec)
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3.00 Credits
Explores the basic principles of food service management by defining basic technical skills in the areas of organizing, directing, staffing, menu planning and pricing. This course provides a foundation of knowledge and attitudes required for effective kitchen management. Upon successful completion of a final exam, students will be awarded a certificate by the nationally recognized Educational Institute of the American Hotel and Motel Association. (3 lec - 3 contact hours)
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3.00 Credits
Develops both advanced culinary knowledge and technique. Advanced garde manger production, mixology and alcohol awareness, as well as the selection and service of wines are part of this course. Guest demonstrations, lectures and practice in specialized areas of culinary arts such as ice sculpting and tallow are examples of the specialty areas both discussed and practiced. Students will be introduced to the food service industry as well as related industries in a more global realm. (3 lec, 0 lab) Prerequisites: CUL 112, CUL 114, CUL 118, CUL 213
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3.00 Credits
A 240-hour paid externship begins after the completion of the first academic year. Students explore a variety of career paths while working in the field. Students will find their own externship employment subject to approval by the instructor. A portfolio will be required to fulfill the academic requirements of this course. (240 hours) Prerequisites: CUL 101, CUL 122, CUL 124, CUL 125, CUL 132, CUL 141
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3.00 Credits
Students prepare classical European pastry items. Fundamental as well as specialized technique will be practiced and reinforced through lecture, demonstration and practice. Students will prepare a wide variety of desserts including old world and new world examples. (1 lec, 2 lab - 5 contact hours) Prerequisites: CUL 101, CUL 122, CUL 124, CUL 125, CUL 132, CUL 141
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3.00 Credits
From Piedmont in the north, to Sardinia in the far south, no one area of the world encapsulates quite as much diversity in food styles as Italy. In this advanced culinary course, students are introduced to the culture, cuisine and unique methods of food preparation that make Italian cuisine one of the most popular in the world. Students will prepare and sample foods that range from the well known to the somewhat exotic. Italian emphasis on freshness, quality, and health benefits of the Mediterranean diet will be emphasized throughout the course. (3 lab) Prerequisite: Instructor permission
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5.00 Credits
Introduces students to the cuisine and culture of the classical and provincial regions of France. Students learn French cooking methods, theory, and culinary terminology. Students work in the traditional team systems that French table service dictates. Tableside cookery will be discussed and practiced throughout the semester. Practical experience will be gained through the operation of the school's in-house restaurant. Kitchen and dining room management skills will be presented and practiced daily. (1 lec, 2 kitchen - 13 contact hours) Prerequisites: CUL 112, CUL 114, CUL 118, CUL 213
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5.00 Credits
Offers students a culinary adventure that may include classical cuisines of Italy, Greece, Austria, and Spain. Other cuisines might include Thailand, China, the Caribbean and more. Students are exposed to the techniques involved in the preparation of items such as tapas, osso bucco, and pad thai. Students research a selected area of foreign cuisine. Practical experience will be gained through the operation of the school's in-house restaurant. The 'front-of-the-house' facet will allow students to expand upon service methods and dining room management skills learned in prior courses. Additional kitchen management procedures will be discussed and practiced as well including inventory management, facilities management, and food ordering. (1 lec, 4 kitchen - 13 contact hours) Prerequisites: CUL 112, CUL 114, CUL 118, CUL 213, CUL 26
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