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Course Criteria
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3.00 Credits
3 Credit Hours Fall Sem. Although the emphasis is on written communication, the course will also deal with the broader issues of successful communication in modern business, such as the role of technology, the importance of intercultural awareness, and the considerations of ethical and legal behavior. In addition to preparing different types of letters, memos, and short reports, students might work collaboratively on a report to be presented at the end of the semester. (3 hours lecture). Prerequisites: Communication Foundational Experience.
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3.00 Credits
3 Credit Hours Spring Sem. This course enables students to communicate technical information through a problem-solving format. The whole process of gathering and reporting technical information is discussed. Practice in a variety of technical formats culminates in a longer report that incorporates sources, visuals, and research. Students will communicate technically in writing, through visuals, and with oral reports. (3 hours lecture). Prerequisite: Communication Foundational Experience.
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3.00 Credits
3 Credit Hours Spring Sem. This course is an introduction to the functions of the mass media, its history and use by various groups and institutions. The First Amendment will form the central place in discussion of the evolution of mass communication in the United States. The major media, particularly newspapers, magazines, broadcasting, film, advertising, and public relations will be studied. Emphasis will be on the forms, practices, habits, biases, and problems unique to American mass media. Discussion of the future of mass media, especially in the development of computers, the Internet, and cyberspace, will complete the course. Throughout the course, students will be encouraged to see the media's impact on their areas of study. (3 hours lecture).
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3.00 Credits
3 Credit Hours Fall/Spring Sems. This course will instruct students in recognizing and analyzing conflict and will present techniques which can help individuals manage problems with people more effectively and cooperatively. Students will learn to more effectively define the context of problems, to negotiate, mediate, and arbitrate. They will also learn how interpersonal communication can be improved by effective problem-solving and decision making. (3 hours lecture). Prerequisite: Junior standing or externship experience.
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4.00 Credits
4 Credit Hours Fall/Spring Sems. This foundational course focuses on the theory and basic skills associated with professional cooking. It includes the study of the basic tenets of kitchen safety, sanitation, product identification and food service mathematics. The course gives the student the opportunity to develop the practical skills of knife handling, preparation of stocks, soups, sauces, use of herbs, spices and seasonings, basic fabrication techniques, and primary cooking methods.
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4.00 Credits
4 Credit Hours Fall/Spring Sems. This 1st semester course is a continuation of CUL 101 Professional Cooking Fundamentals I that continues focus on foundational cooking. The student will continue to develop knife skills, the preparation of stocks, soups, sauces and the primary cooking methods through the application of these methods on the preparation of restaurant-plated appetizers and entrees. Product identification, the use of herbs, spices and seasonings and fundamental techniques in fabrication will also be introduced, as well as preliminary baking skills that include the preparation of yeast products and quick breads. This course is competency based in alignment with accreditation requirements of the American Culinary Federation. Prerequisite: CUL 101 Professional Cooking Fundamentals I.
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2.00 Credits
2 Credit Hours Spring Sem. A lecture/laboratory course designed to develop the student's understanding of the history, preparation, and service of classical French Cuisine. Emphasis will be placed on the works of Auguste Escoffier and Ferdinand Point. Additionally, students will reinforce culinary skills introduced in Foundations of Culinary Preperation I and II. Prerequisites: Foundations of Culinary Preparation I (Cooking Module #1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102) or permission of the instructor and/or the Dean of the Division.
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3.00 Credits
3 Credit Hours Fall Sems. An introductory course designed to assist first-time college students in adjusting to Paul Smith's College and identifying the tolls needed for success, both in college and life. This course is for students who are not required to take General Education courses, but who do need to utilize a variety of current essential career skills applicable to culinary and hospitality organizations. These skills are specifically designed to help those students.
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4.00 Credits
4 Credit Hours Spring Sem. A course designed to develop the student's understanding of various international cuisines as well as the contributing historical events, cultures, religions, climates, and topographies that shaped the cuisines. These countries or regions may include, but not be limited to: Japan, Thailand, the Philippines, Mexico, North Africa, the Middle East, Italy, France, China, the Caribbean, Spain, India and Greece. This course is competency based in alignment with accreditation requirements of the American Culinary Federation. Prerequisites: Foundations of Culinary Preparation I (Cooking Module # 1) and Foundations of Culinary Preparation II (Cooking Module #2) (CUL 101, CUL 102).
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4.00 Credits
4 Credit Hours Fall/Spring This Lecture/Lab course provides an opportunity to synthesize the various techniques that students have learned to date in the program to create various preparations with contemporary applications. Emphasis will be placed on presentation and the introduction of modern plating techniques. Additionally, with the growing awareness that diet plays an important role in physical health, foods prepared will incorporate a lighter and more nutritionally sound approach. Submission of Industry Work Experience portfolio is a requirement of this course. Prerequisite(s): CUL 150 International Cuisine. Co-requisite: CUL 280 Nutrition/Food Science
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