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Course Criteria
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1.00 Credits
Laboratory This course involves coupling the knowledge gained in CULN 100 with practical skills training. Students learn basic preparation and cooking skills as well as sanitation/safety measures. Emphasis will be placed on developing relevant technical culinary skills as well as professionalism and proper kitchen procedures. Prerequisite: None Corequisite: CULN 100 (1: 0, 4) Fall 1.000 Credit Hours 4.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department
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3.00 Credits
This course is designed to give students an understanding of the terminology and procedures involved in the successful operation of the bakeshop. Emphasis will be placed on the importance of developing the skills of proper production as well as ingredient identification, recipe conversions, accurate measurements, and the chemical changes associated with successful baked products. Prerequisites: CULN 100 and CULN 115, or permission of the instructor Corequisite: CULN 125 (3: 3, 0) Spring 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect
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1.00 Credits
Laboratory This course provides direct hands-on application of the skills learned in CULN 120, Professional Baking. Students learn basic baking techniques as well as accurate measurement and procedures. Students learn to convert recipe yields and troubleshooting skills for unsuccessful products. Students also learn the role of artistic representation of recipes as well as finishing techniques such as cake decorating. Prerequisites: CULN 100 and CULN 115, or permission of the instructor Corequisite: CULN 120 (1: 0, 4) Spring 1.000 Credit Hours 4.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department
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2.00 Credits
The course is designed to expose students to the preparation of classical pastries and confections for retail sale. Students prepare classical puff pastry, danish pastry, croissants and other classic desserts (Vacherin, Savarin, Gateau St. Honore, Croquembouche). Students also construct a chocolate centerpiece, a pastillage display piece, sugarpaste flowers, marzipan decorations, candies, decorated occasion cakes, a gingerbread construction using a template, and a wedding cake. Students will explore such techniques as run-out, extension work, chocolate painting, and frosting embroidery. Students will also calculate pricing for all projects. Required supplies: Piping tips #1, 2, 3, 10, 16, 18, 104, 9 (nail), and assorted leaf tips, basket weave tip, piping bags and couplers, candy thermometer. Prerequisites: CULN 120 and CULN 125 (3: 1, 6) Spring 1.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 6.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Club Mgt Technical Elective
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1.00 Credits
This course runs concurrently with CULN 280 to give students real experience in proper table-service techniques. The course encompasses both the proper procedures associated with restaurant service as well as the personal side of table service. Students learn the correct methods of setting, serving, and clearing tables as well as the basics of wine service. Emphasis will be placed on correct attitude, verbal skills, and appearance coupled with the ideal of meeting and exceeding guest expectations. Prerequisites: CULN 100 and CULN 115 Corequisite: CULN 280 (1: 1, 2) 0.000 OR 1.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 2.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture Hospitality College Hospitality Management Division Hotel & Resort Management Department
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2.00 Credits
This course involves the completion of 480 hours of documented employment experience at a location selected by the student and approved by the instructor. This class is intended to be taken over the summer between the student's first and second year. This course is designed to illustrate the practical use of skills obtained in first-year coursework, as well as adding to the student's overall body of knowledge. The student will write a paper discussing their experience as well as submit an evaluation completed by the employer. Prerequisites: CULN 100, CULN 115, CULN 120, and CULN 125 (2: 0, 40) 2.000 Credit Hours 2.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Intern Hospitality College Hospitality Management Division Restaurant Administration Department
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3.00 Credits
This course teaches the preparation and presentation of cold food along with the basic principles of charcuterie. Emphasis is placed on the principles and techniques required to produce high-quality products from these two disciplines. This course provides students with exposure to the vocabulary of the two areas as well as a look at the evolution of garde manger and charcuterie through the course of history to the present day. Students also learn the layout and production of traditional cold food buffets for salon-style presentations. Prerequisites: CULN 100, CULN 115, CULN 120, and CULN 125 Corequisites: CULN 255 (3: 3, 0) Fall 3.000 Credit Hours 3.000 Lecture hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect
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1.00 Credits
This course presents the practical application of terminology and techniques discussed in CULN 250. Students develop skills and techniques used to prepare and present cold food. Students work on buffet displays and centerpiece items as well as learning the value of wholesome ingredients and proper sanitation in the cold kitchen. Students also complete a charcuterie rotation which begins with a whole pig and results in traditional charcuterie products including bacon, sausage, and hams. Buffet and charcuterie pricing in today's market is also explored. Prerequisites: CULN 100, CULN 115, CULN 120, and CULN 125 Corequisites: CULN 250 (1: 0, 4) Fall 1.000 Credit Hours 4.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp AAS/BBA Tech/RE Elect
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3.00 Credits
This course presents commercial meat-cutting techniques. Students are introduced to the vocabulary and common terminology of today's meat-cutting industry. Students fabricate typical commercial cuts from whole carcasses according to the guidelines established in the NAMPS Meat Buyers Guide. Pork, lamb, beef, and veal will be explored. Students learn techniques for breaking whole animals and properly labeling and storing for later use. The importance of yield analysis, proper specifications, and portion control is emphasised. Prerequisites: CULN 100 and CULN 115, or permission of the instructor (3: 1, 6) Fall 0.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 6.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect
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3.00 Credits
This course deals with the exciting and challenging aspect of the culinary competition and teaches students how to sucessfully prepare for such competition. Students refine their skill level and mental thought process while learning the discipline needed to be properly prepared for culinary competitions, learn how to craft a professional entry packet for hot food competitions and follow the rigorous process of completing a cold food competition entry for an in-house competition. Opportunities may exist for students to take part in American Culinary Federation and Societe Culinare Philanthropique competitions. Prerequisites: CULN 100 and CULN 115, or permission of the instructor (3: 1, 6) Fall 0.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 6.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: GMBA Elective, Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect
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