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Course Criteria
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3.00 Credits
Introduces the aspiring professional culinarian and the curious home cook to the fundamental skills required to be successful in the kitchen. Basic culinary skills, such as knife skills, cooking methods, basic culinary math, and safety and sanitation are introduced. Students will develop the ability to correctly follow recipes as well as begin to hone their instincts in the kitchen.
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3.00 Credits
Provides theoretical foundation for executing basic kitchen operations, including cooking methods, proper use of tools and equipment, knife skills, sauce, stock, and soup production, quick breads, and breakfast items in a professional environment. Introduces students to applied mathematics as it applies to recipe production, yield adjustment, food costs, and cost ratios.
Prerequisite:
Reading and Writing Skills 2 AND Math Skills 2 Alg
Corequisite:
CULN 1110 or department approval
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3.00 Credits
Introduces food code guidelines for food safety and sanitation. Emphasis is on identification and controls of biological, chemical and physical hazards. ServSafer Food Protection Manager Certification is available. Hazard Analysis Critical Control Point (HACCP) based models and facility controls are introduced.
Prerequisite:
Reading and Writing Skills 2 AND Math Skills 2 Alg
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4.00 Credits
Introduces students to basic culinary skills, including principles of cooking methods, knife skills, identification and proper use of tools and equipment, production of soups, stocks and sauces, quick breads, and egg cookery. Instruction focuses on applying principles of mise en place , sanitation, teamwork, and time management to all kitchen operations.
Corequisite:
CULN 1100
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4.00 Credits
Introduces students to intermediate level culinary skill development, including: continued development of cooking methods, flavor building, vegetable cookery, starch cookery, understanding meat, meat cookery, understanding poultry, poultry cookery, understanding fish and shellfish, fish and shellfish cookery, and vegetarian cookery.
Prerequisite:
CULN 1100 AND CULN 1110 AND BCIS 1110 AND (CULN 1003 or CULN 1103)
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4.00 Credits
This course includes the theory, skills and techniques of baking fundamentals. Competencies include scaling, methods of mixing, processing of ingredients, ingredient functions and baking math. Topics include cookies, quick breads, pan breads, sweet yeast, cakes and decorating. Proper use of equipment and lab safety are stressed.
Prerequisite:
(CULN 1100 AND CULN 1110 AND BCIS 1110) AND (CULN 1003 or CULN 1103)
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4.00 Credits
Students apply learned fundamentals and concepts from CULN 1130 to continue skill development. Through theory and demonstration, more difficult products and the components to complete them are covered. Topics include laminated dough, artisan bread, scratch cakes, tarts, pies, meringues, and pate a choux. Multitasking is stressed.
Prerequisite:
(CULN 1100 AND CULN 1110 AND BCIS 1110) AND (CULN 1003 or CULN 1103)
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3.00 Credits
Introduces students to entrepreneurial skills required to build a food service establishment, such as a restaurant, catering company, bakery, café, mobile food operation, and other types of food service outlets. Students will be introduced to management and operational skills necessary to succeed and will develop a business concept, including menu development and testing.
Prerequisite:
CULN 1010 or CULN 1110 or BEV 1100 or ENTR 1110
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4.00 Credits
Introduces students to skills associated with the Garde Manger kitchen, including: specific safety and sanitation skills in the cold kitchen, advanced stocks and sauces, salad and salad dressing preparation, sandwiches, hors d'oeuvres, sausages and cured meats, pates, terrines, other cold foods, buffet food presentation, pickling, and fermentation.
Prerequisite:
(CULN 1100 AND CULN 1110) AND (CULN 1003 or CULN 1103)
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4.00 Credits
Provide students an introduction to back-of-the-house restaurant operations, including: operation and management fundamentals of operating a restaurant kitchen.
Prerequisite:
CULN 1112 AND BEV 1160 AND HT 1111
Corequisite:
CULN 2216
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