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Course Criteria
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4.00 Credits
Prerequisite: CUL102 Culinary Arts III re-emphasizes the key areas in professionalism and leadership. Students will be introduced to elements of nutrition, food classification, menu etiquette, and the business aspects of the culinary arts, including banquets and catering, cost control, and management. Students will learn basic Garde Mange, baking, and soups as a part of a total menu preparation. (F)
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4.00 Credits
Prerequisite: CUL103 Culinary Arts IV re-emphasizes the key areas in professionalism and leadership. Students are introduced to essential elements of sanitary management, accident prevention, and front of house duties. Students will learn advanced Garde Mange, advanced baking, and pastry. (S)
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2.00 Credits
Prerequisite: None Baking is the study of the age-old process of this staple food product. This course is an in-depth focus of the process of baking, its diverse potential, and experimentation in the various methods and techniques used in all parts of the world. Baking will involve actual production of breads and baked products and experimentation in breads production. Each student will be involved in all aspects of the course and furnish his or her individual renditions of the topics studied. This is primarily a laboratory instructed course. (F,D)
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2.00 Credits
Prerequisite: None Pastry is the study of baking and focuses on complex products common to bake shops. This course is a handson laboratory process in which students will explore the endless possibilities that our study of fundamentals represents. This application gives students insight and allows for creativity to evolve as possibilities emerge. Students learn basic pie dough and then make products accordingly. The students explore éclair pastes and their uses. A variety of meringues and fillings are studied and applied. (S,D)
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2.00 Credits
Prerequisite: None Cake Decorating I is the first of two courses. This course covers the actual baking of the cake and the many types and variations used in theme cake trade. This course focuses on the skills of piping from basics to flora, and writing. The student will have a full understanding of the art of icing a cake with various icings, fondants, and marzipan. Upon completion of this course, the student will be able to decorate a theme cake on a professional scale. This course may transfer to a private institution. (F)
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2.00 Credits
Prerequisite: CUL110 Professional Cake Decorating II is the advanced class which covers the actual baking of the cake and advanced types and variations of cakes used in the theme cake trade. This course focuses on the skills of piping acquired in the first class and builds the skill to create decorative floral and writing applications. Professional Cake Decorating II includes the very latest advanced decorative and baking applications. This course may transfer to a private institution. (S)
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3.00 Credits
Prerequisite: High school diploma or GED Residential Carpentry is centered on safety with carpentry tools (both hand and power) and safety when working with others while learning residential layout, floor and wall framing, roof construction, exterior and interior finish, and remodeling a building after it is correctly built. The primary method of instruction will be erecting a 16'x24' house (from a plan), remolding it, anddisassembling it under the direction of the instructor. (D)
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3.00 Credits
Prerequisite: High school diploma or GED Residential Plumbing is an introduction to the basics of plumbing. The student will learn how to safely install, troubleshoot, and repair plumbing to meet the requirements of local building codes. The student will also learn how to safely use the tools of the trade to install pipes, tubing, and fixtures. (D)
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2.00 Credits
Prerequisite: None Construction Techniques is an introduction to the materials and methods of construction and an overview of the workings and opportunities of the construction industry. (F)
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3.00 Credits
Prerequisite: CVL113 Construction Methods and Estimating is the study of heavy building construction methods and the estimating of commercial and residential project costs. (S)
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