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Course Criteria
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3.00 Credits
IIThis course is a continuation of CUL 11 and builds on the essentials mastered in CUL 11. The course is a practicum in the application of the procedures and techniques of cooking. This course focuses on the individual and group preparation and presentation of meals and their components as well as on the skills to assess and critique them. It culminates in a final practical assessment. The course requires participation in evening functions and continuation of the student's culinary portfolio. Prerequisite: CUL 11 or permission of program director. Two class hours and eight lab hours a week .Instructional Support Fee applies4 credits Spring; Day only
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2.00 Credits
IThis course introduces students to the proper dining room procedures and the relationship of the dining room to the kitchen. It covers a variety of service styles including American, Buffet, Banquet and Family Style. The course also covers beverage service relative to these types of service. The course requires participation in evening functions. Two class hours a week. Instructional Support Fee applies2 credits Fall; Day only
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2.00 Credits
ManagementA major focus of this course includes: "Training for Intervention Procedures by Servers of Alcohol" (TIPS), centered around a nationally recognized course, culminating in a standardized exam and certificate. Also covered are proper procedures for a bar setup, the art of drink preparation and service, and an introduction to the history, service and storage of wine. Two class hours a wee k.Instructional Support Fee applies2 credits Spring; Day only
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2.00 Credits
CulinariansThis course focuses on the safe and sanitary operation of a restaurant and pastry shop and, using the Hazard Analysis Critical Control Point System (HACCP), focuses on the safe and sanitary purchasing, receiving, storing, cooling, and reheating of meats, produce, seafood, and baking ingredients (flours, fruits, dairy products, thickeners) to prevent food borne illness. The course centers on a nationally certified course sponsored by the National Restaurant Association and culminates in a standardized exam and certificate. It also meets the mandatory requirement for certification in the American Culinary Federation (ACF). Two class hours a week. Instructional Support Fee applies2 credits Fall; Day only
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2.00 Credits
CulinariansThis course helps students develop an appreciation for and ability to understand basic nutrition when incorporating proteins, fruits, starches, and vegetables into entrees and desserts. The course focuses on a la carte preparations, specialty menus such as hospitals and nursing homes, and buffet presentations in a variety of menu styles. It employs Hazard Analysis Critical Control Point (HACCP) principles in achieving the desired dietary goals. Two class hours a week. Instructional Support Fee applies2 credits Fall; Day only
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2.00 Credits
CooksThis course focuses on the baking skills cooks or chefs working in smaller establishments should possess, including breads and rolls, quick breads, pies, cookies and simple pastries, and basic cake decorating. This course also covers basic decorative skills, including cornucopia, breadbaskets, and seasonal items. One class hour and four lab hours per week. Instructional Support Fee applies2 credits Spring; Day only
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3.00 Credits
ServiceThis course introduces the student to French and Russian service focusing on table side menu preparations. This course culminates in a required public evening function featuring an advanced service style. Prerequisite: CUL 13 or permission of the program director. Three class hours a week. Instructional Support Fee applies3 credits Fall; Day only
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3.00 Credits
CulinariansThis course is the capstone course for Culinary Arts majors and culminates in the presentation of the Senior Recognition Dinner. Students develop a menu within a given budget, determine the nutritional analysis for the menu, and plan and execute the plate presentations and beverage services. They complete their Culinary Arts Personal Portfolio by the conclusion of this course. Prerequisite: CUL 10, 14, 15, 16, 23, 31, 33, and 36; or permission of the program director. Three class hours per week. Instructional Support Fee applies3 credits Spring; Day only
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2.00 Credits
DevelopmentThis course focuses on the organization and operation of a small restaurant or pastry shop, including financial, legal, and tax matters. Students develop sound career goals in conjunction with their Culinary Arts/Baking and Pastry Arts Personal Portfolio and a professional working resume. Pre- or co-requisite: CUL 24 or CUL 67 or permission of the program director. Two class hours per week. Instructional Support Fee applies2 credits Spring; Day only
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6.00 Credits
IThis course encompasses a wide variety of high-level practical preparation skills in the areas of Garde Manger, Classical French Cuisine, and Cuisine of the Americas. The section on Garde Manger builds on the basic essential skills and applies them at an advanced level to the art of presenting food in a decorative manner. The course also includes various components of the garde manger's skills, including cheese and sausage making, appetizers and canapé preparation, decorative vegetable carving and food smoking , pa tés, galantines, and cold food presentation. The class lessons in the Classical French Cuisine segment reflect the very foundations of formal cuisine, studying and preparing the recipes of Escoffier, Carême, and other early masters. The Cuisine of the Americ as' section covers the cooking of North and South America, focusing on the important culinary regions in each area. The course requires evening function participation and continued development of the stude nt's culinary portf olio. Prerequi site: CUL 12 or permission of the program director. Three class hours and twelve lab hours per week. Instruction Suppor t Fee app lies6 credits Fall; Day
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