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  • CULA 143: Intro to Baking

    3.00 Credits
    Massasoit Community College

    The students are introduced to the fundamental concepts, skills and techniques of basic baking. Special emphasis is placed on the study of baking equipment, trade terminology, ingredient identification and analysis. Lectures and demonstrations cover yeast-raised dough mixing methods, pie crust varieties, pate choux and pastry cream, buttercream and cake decorating techniques. Lecture: 2 hours Laboratory: 2 hours Note: It is recommended that students should have successfully tested out of or completed Preparing for College Reading II (ENGL092) and Fundamentals of Mathematics (MATH010) before enrolling in this course.
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  • CULA 144: Soup Sauce+Thicken

    3.00 Credits
    Massasoit Community College

    In this course, special attention is paid to the five grand or mother sauces and the small or compound derivatives. Students prepare basic stocks and learn the various binding or thickening agents. The three categories of soups are also explained. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Food Production (CULA141)
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  • CULA 145: Pastry Skills

    3.00 Credits
    Massasoit Community College

    No course description available.
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  • CULA 146: Amer Reg Cuisine

    3.00 Credits
    Massasoit Community College

    This course is designed to give students an overview of the regional cuisine of America. Each week the student will prepare different styles of food consistent with the historical and current food trends in that region of America. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Food Production (CULA141)
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  • CULA 151: Internat Cuisine

    4.00 Credits
    Massasoit Community College

    This course is designed to give the student an overview of foods produced in different regions of the world. Each week the student will prepare different styles of food based on the historical and current food trends of that region. The student will explore foreign cuisines, cultures, and cooking styles in different geographical regions through lectures, handouts, and the preparation of a luncheon buffet from that region. Lecture: 2 hours Laboratory: 4 hours Prerequisite: American Regional Cuisine (CULA146)
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  • CULA 152: Classical Cuisine

    4.00 Credits
    Massasoit Community College

    This course concentrates on various classical foods and recipes. Students will be required to prepare classical French menus following the principles and techniques recommended by Auguste Escoffier and other French masters. Dining concepts from around the world will be emphasized and the preparation of gourmet foods and specialty dishes will also be studied. Lecture: 2 hours Laboratory: 4 hours Prerequisite: American Regional Cuisine (CULA146)
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  • CULA 153: Advanced Pastries

    3.00 Credits
    Massasoit Community College

    In this baking course, students will be taught the art of preparing a variety of buffet style pastries and desserts. Pate choux and puff pastry will be emphasized. Centerpiece projects for buffet displays will be included in this course and some chocolate and marzipan projects will be introduced. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Baking (CULA143)
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  • CULA 154: Classical Desserts

    3.00 Credits
    Massasoit Community College

    The focus of this course will be to study the techniques of producing classical-style desserts such as baked goods with hot and cold sauces, frozen desserts, bavarois, mousses, chiffons, chocolate ganache, meringues, genoise, cheesecakes, and chocolate and marzipan garnishing. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Advanced Pastries (CULA153)
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  • CULA 155: Fac Plan/Sanit

    3.00 Credits
    Massasoit Community College

    This course studies the layout and design of food service operations, with emphasis on designs that allow for efficient production, service, and control. Students will plan a facility of their own and will be required to include a blueprint of their project. Students learn regulations governing sanitation and methods for eliminating hazards. Testing for the NRAEF Sanitation Certificate is required. HACCP and Serve-Safe procedures will be thoroughly covered.
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  • CULA 156: Nutr & Food Trends

    3.00 Credits
    Massasoit Community College

    This course is designed to acquaint students with basic nutritional concepts and their relationships to promotion of good health, consumer food choices, and appropriate means to ensure pleasurable and healthful dining experiences. The student will be involved in the preparation of foods utilizing current nutritional trends and dietary practices. Lecture: 2 hours Laboratory: 2 hours Prerequisite: Introduction to Food Production (CULA141)
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