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Course Criteria
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1.00 Credits
A hands-on course covering the variety of regional foods of France. The uses of French ingredients and seasonings are explored in the preparation of traditional, classical and nouvelle-contemporary cuisine. Students will prepare a three-course meal each day to include stocks, sauces, vegetables, desserts and breads. Prerequisite: CULA 111L or CULA 115L or permission. Offered: Occasionally.
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1.00 Credits
A hands-on course covering the variety of regional foods of Asia, including the cuisines of Thailand, China, Japan and India. The uses of Asian ingredients and seasonings are explored in the preparation of traditional dishes and contemporary fusion and Pacific Rim cuisine. Offered: Occasionally.
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4.00 Credits
This course combines the science of nutrition and current dietary recommendations with the culinary arts. Strategies and techniques used to prepare healthful and appetizing food are explored and demonstrated. Information needed to meet the specialized dietary and health needs of individuals and groups is provided. Menu development, modification and analysis are reviewed. Offered: Occasionally.
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2.00 Credits
A course covering the variety of vegetarian options including legumes, grains, fruits, vegetables, meat alternatives and menu planning for optimal nutrition. Various types of vegetarian dietary lifestyles (lacto-ovum, vegan, etc.) as well as macrobiotics, health foods and low-fat preparation are covered. Students prepare a variety of vegetarian dishes including appetizers, entrees, side dishes, breads, salads and desserts. This is a hands-on course designed for students with basic cooking skills. Offered: Fall.
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1.00 Credits
An examination and exploration of new trends in food preparation, ingredients, ethnic/ fusion cuisine, seasonings, cooking techniques and nutrition theories. Students prepare foods with a view toward experimentation with the latest trends and with the goal of developing new recipes for consistent production of up-to-the-minute menu items. May be taken twice for degree or certificate credit. Offered: Occasionally.
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1.00 Credits
An advanced, hands-on course covering a variety of pastries. Students learn to prepare advanced desserts with multiple components. They will work with pastry dough, spun sugar and tempered chocolate, using advanced techniques and equipment. Prerequisite: CULA 212L. Offered: Occasionally.
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1.00 Credits
Students learn traditional recipes from both northern and southern Italy by preparing regional appetizers, soups, breads and desserts. Emphasis is on the techniques of preparing many different kinds of fresh pasta. Offered: Occasionally.
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1.00 Credits
An exploration of the cuisines of the African continent. Traditional and contemporary recipes are covered, from the cous cous of Morocco, the savory stews of the eastern plains and the sophisticated cuisine of Senegal to the creolized foods of Mauritius and the Seychelles and the Afrikaner barbecues of South Africa. Offered: Occasionally.
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1.00 Credits
This course covers how to prepare fish, poultry, meats and vegetables. Students learn the mise-en-place preparation method and its basic techniques. Offered: Spring.
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1.00 Credits
A hands-on course covering the variety of foods of the American Southwest, including the influences of Mexican, Spanish and Native American traditions in Southwestern and New Mexican food. The uses of seasonings, masa harina, chiles, meats, fruits and vegetables are explored in the preparation of traditional and innovative cuisine, including appetizers, entrees, desserts and salads. Offered: Occasionally.
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