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Course Criteria
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2.00 Credits
Independent studies allow a student to explore a topic or area of interest. Students will propose a topic for tutorial study under the guidance of a supervising faculty member.
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4.00 Credits
Independent studies allow a student to explore a topic or area of interest. Students will propose a topic for tutorial study under the guidance of a supervising faculty member.
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1.00 Credits
This course covers the fundamentals of food and environmental sanitation and safety in a food production area. Attention is given to food-borne illnesses, their origins, and on basic safety procedures necessary in the food service industry. Emphasis is given to food service facilities planning, safe working environment, and sanitary conditions in all areas of the facility, maintenance costs, flow and production. Course meets requirements for the Illinois Department of Public health certification, and students will take the national Restaurant Association Serve Safe? examination.
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4.00 Credits
This course covers the fundamental concepts, skills, and techniques involved in basic cookery. Special emphasis is given to the study of ingredients, cooking theories, and preparation of broths, stocks, soups, glazes, thickening agents, grand and emulsion sauces. Lectures and demonstrations teach organizational skills in the kitchen, work coordination, and knife skills. The basics of vegetable, starch, fish, poultry, and meat cookery are covered, as well as basic cooking techniques such as frying, roasting, braising, poaching, and saut? ?ng. Lecture and demonstrations teach organizational skills and work coordination. Students must successfully pass a practical cooking examination covering a variety of the aforementioned cooking techniques. This is a kitchen lab course.
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4.00 Credits
In this course, students practice production cooking, meat, seafood, and poultry basics through lectures, demonstrations, and lab work. First, students perform batch recipe conversions and production cookery under a variety of circumstances with the emphasis on quality. Next, regarding meats, students will be able to properly identify, prepare, store, and cook beef, lamb, pork, and veal. Students will understand and apply butchering and breakdown of primal and fabricated cuts of meats, as well as cooking techniques including braising, broiling, grilling, saut? ?ng, and stewing. For the seafood component, students identify, prepare, store, and cook fish and shellfish. Techniques for cleaning, filleting, skinning, preparing, and presenting fish are studied and assessed. Students also acquire the most prominent poultry cooking techniques, including braising, deep-frying, grilling, pan-frying, roasting, and sautéing. This is a kitchen lab course. (Prerequisites: CUL 125 & MAT 142)
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4.00 Credits
This course covers fish/shellfish i.d. and fabrication, poultry i.d. and fabrication, vegetables, starches and legumes, batch recipes and conversions. Fish identification as well as purchasing specification, receiving, storage and handling of fresh fish and shellfish will be explored. Students will identify the type of fish/shellfish and use the correct cooking method. Students learn about various market forms of poultry and proper fabrication of products. Students will further sharpen knife skills and must demonstrate ability to fabricate cuts of poultry and focus on proper cooking techniques. Students will learn how cooking is done in large quantities. Items such as stocks, sauces, savory items, fruits, entrees, vegetables and starches will be prepared by the student. An analysis of classic and favorite recipes will be scaled and converted to create production recipes that may be used in banquets, for catering, or in a restaurant kitchen. This is a kitchen lab course. ( Prerequisite: CUL 130 & MAT 142)
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2.00 Credits
Through an introduction to three main areas of the cold kitchen - reception foods, plated appetizers, and salads/buffet arrangements - students will develop and apply basic knowledge and skills in the preparation of cold hors d'oeuvres, sandwiches, salads, garnishes, dressings, and cold sauces. They also prepare fruit baskets, cheese trays, crudités, and fruit trays. Students will identify these products as well as evaluate when they are ripe and ready to serve. This is a kitchen lab cours e. (Prerequisite: CUL 13
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2.00 Credits
This course introduces the student to the theory and practice of catering. In-house and off-premise catering will be discussed. Practical experience will be gained by preparing meals for in-house meetings and functions, and students will apply their newly-learned skills in a quantity food production setting. It will also emphasize the logistical elements of event planning. ( Prerequisite: CUL 135)
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4.00 Credits
Students identify and use bakeshop equipment and scale to order. Types of floors, exact weight and measures, bakeshop tools/equipment, and cutting, shaping, and baking techniques are covered. Students will handle and use organic flour ingredients, pre-mixes, straight dough methods, sour dough, preferment dough, quick breads, breads made by hand and with the use of proper equipment, breads make with and without the use of dough conditioners, while identifying, assessing, and using the proper techniques from start to finish. Students evaluate both technique and ingredients as they affect the final bakery or pastry product. This is a kitchen lab course.
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4.00 Credits
The basics of egg cookery through the art of plating a masterpiece will be explored in this class. The student will focus on the basics of breakfast cookery including eggs, quick breads, and classics. This foundation will include an expansion of the basic understanding of line cooking and the full understanding of men en place. Proficiency in a la minute cooking will be required at the completion of the course. This is a kitchen lab course. ( Prerequisite: CUL 130)
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