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Course Criteria
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2.00 Credits
This course focuses on the management of both alcoholic and non-alcoholic beverages and the legal and liability issues involved with them. Product knowledge, storing, pricing, merchandising, and serving wines and spirits in restaurant settings are emphasized. The course examines the theory of matching food with wines, beers, and other beverages. (Prereq: CULA1000, CULA1106, and CULA1117 or instructor approval) (BP/EP) 2 cr
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2.00 Credits
This is the final synthesis and evaluation course to determine the student's ability to enter the hospitality industry. The course is designed to involve student in all aspects of catered events and assess their ability to develop cost and execute an event. To complete the requirements of the course, students will develop an on line portfolio to record their accomplishments in their course of study. (Prereq: CULA1301, CULA1321, CULA1325, CULA1335, CULA1525, CULA1530, CULA1535, and CULA1540) (BP/EP) 2 cr
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1.00 - 4.00 Credits
This course is designed for students who want to enhance their skills and knowledge in order to become more proficient in specialized areas of the curriculum. Specialized lab content must be different from or beyond the expected skill level available in current course offerings. Students will have the ability to direct their efforts, with instructor approval, in curriculum activities that meet their needs. A `Specialized Lab Training Agreement` must be signed by the student and the instructor and submitted to the registrar at the time of registration. (Prereq: None) (BP/EP) 1-4 cr
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2.00 Credits
This course will teach professional tasting technique which will improve the student`s understanding of how smell, taste, and appearance of a wine are integral to its enjoyment. In addition, the course will allow hands-on experience preparing food to taste with various wine varietals, thus giving students some standard formulas for understanding the flavor profile of the wine and how it works with food. The goal is to give students better understanding and knowledge to experiment and explore with new styles and grape varieties to serve with traditional and new menu selections. (Students must be 21 years of age or older to taste wines.) (Prereq: CULA1116) (BP/EP) 3 cr
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4.00 Credits
This course is intended to give students a better understanding of the cuisines, major and minor, famous and less so, of the different regions of world. It will explore how they arose from their cultures and geographies, what factors influence menu choices in those regions, and what indigenous techniques are used in their preparation. In addition, the course will provide useful information in the search for ingredients in preparing those cuisines. (Prereq: Food manager's certificate, current registration to earn one, or instructor's approval) (BP/EP) 4 cr
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4.00 Credits
This course builds upon the skills developed in Food Truck Foundations, with a focus of hands-on food truck operations. Students will develop the full range of skills necessary for operating and sustaining a successful food truck business of their own. (Prereq: CULA1260 or instructor approval. Completion of or concurrent enrollment in any of the following: ACCT1000, BUSN1510, BUSN2015, or BUSN2085) (BP) 4 cr
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2.00 Credits
This course is designed to give the student advanced knowledge, skills and understanding of off-premise and on-premise catering as a branch of the hospitality industry. Topics such as party planning, customer service, site preparation, licensure, safety, catering equipment, sanitation, staff scheduling, food preparation and menu development will be discussed. (Prereq: CULA1301, CULA1321 CULA1325, CULA1335, CULA1526 or CULA1525, CULA1530, CULA1535, and CULA1540. Or instructor approval) (BP/EP) 2 cr
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4.00 Credits
This course will teach professional tasting technique which will improve the students understanding of how smell, taste and appearance of a wine and beer are integral to its enjoyment. In addition, the course will allow hands on experience preparing food to taste with various wine and beer varietals, thus giving students some standard formulas for understanding the flavor profile of the wine and beer and how it works with food. The goal is to give students a better understanding and knowledge to experiment and explore with new styles and grape varieties to serve with traditional and new menu selections. Students must be 21 years of age or older to taste wines. (Prereq: CULA1116 and CULA2050 or instructor approval) (BP/EP) 4 cr
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4.00 Credits
This course will focus on the Current Trends related to the role of Beer, Wine & Spirits in the Culinary setting. Each topic will represent an area which Culinary students will seek an applied and practical understanding of the basic concepts behind the trends. The course will provide a basic understanding the history and appreciation of beer, wine, & spirits. In addition, the course will allow hands on experience preparing beverages, beer brewing, and cocktails (mixology). The goal will be to enhance the understanding of these products and how they can be implemented with food. In addition, national and local culinary trends will be discussed and several guest lecturers from metropolitan restaurants & bars will speak with students. Upon completion of the course, students will possess a better understanding and knowledge to experiment and explore with beer, wine, and spirits with traditional and new menu selections. Students must be 21 years of age or older to consume alcoholic beverages. (Prereq: Instructor approval) (BP/EP) 4 cr
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2.00 Credits
This course focuses on providing students advanced comprehension of special dietary needs that should be considered when preparing bakery and pastry goods. The course will cover, among other topics, common food allergens, dietary conditions, ingredient modification and alternatives, as well as skills and techniques for developing and modifying healthful and special-needs baking formulas. (Prereq: Recommended - CULA1117 and CULA1126) (BP) 2 cr
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