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Course Criteria
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3.00 Credits
Requires students to complete original project started in COMM 450A. By semester's end, each student will deliver a presentation on his/her Capstone project to a faculty panel.
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1.00 Credits
Introduces basic mathematics as it relates to the food service industry. Emphasizes units of measure, basic conversions, food cost percentages, and kitchen ratios. Spring, 1 hour lecture and discussion, 1 credit.
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2.00 Credits
Engages students in the discussion and application of basic knife skills, stock and classical sauce production with emphasis on simmering and boiling. Contemporary sauces such as coulis and non-classical sauces will be discussed. Laboratory lectures and production revolve around introductory culinary principles. Equipment, principles of energy, types of knives, basic knife skills, professionalism, production, organization, and time management are discussed and applied during lab sessions. Daily production reflects traditional culinary French methodologies, allowing students to perform correctly the major and sub-objectives to meet industry needs within a laboratory setting. Fall, $65 fee, 2 hours lecture and 8 hours laboratory, 2 credits.
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2.00 Credits
Introduces purchasing, receiving, aging, fabrication, and proper storage procedures of meat products. Emphasis will be placed on primal and sub-primal cuts, federal inspection, grading, yields and the classification of meats, poultry, fish, and game. Students will learn vocabulary and techniques specific to meat and fish processing. Corequisite: CULN 101A. Fall, $65 fee, 2 hours lecture and 8 hours laboratory, 2 credits.
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2.00 Credits
Presents and analyzes indigenous ingredients, customs, and geographical elements of cuisines in our nation. Engages students in discussion and application of the basic cooking techniques of stewing, grilling, and broiling. Daily laboratory lectures and production revolve around regional cooking skills, ingredients, and menus. Evaluates East Coast, Cajun, Tex-Mex and Pacific Coast Cuisines. Corequisite: CULN 101B. Fall, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Explores the cuisines of France, Caribbean, Italy, Germany, and Spain/Portugal. Emphasis is placed upon the cooking techniques of roasting and braising. Daily laboratory and lectures revolve around European culture and geography, cooking techniques, misen place, and recipe conversions. Previously-learned skills will be utilized and built upon, such as knife skills, sauce making, organization, and time management. Students will display professional and industry-related skills. Corequisite: CULN 101C. Fall, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Introduces basic rolls, breads, muffins, laminated doughs, pies, and basic cookies. The primary focus will be on the principles of baking, chemistry of formulas, application of techniques, measuring and identification of equipment. Corequisite: CULN 101D. Fall, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Introduces procedures of service before serving to guests at Chef's Table Restaurant. Students will receive instruction on the American, Russian, and French styles of service of food and beverages. Students will become familiar with the tools and equipment utilized in the dining room as well as place settings and linens. Students will also be required to fulfill eight hours asrunners, assisting and observing upperclassmen at Chef's Table Restaurant. Corequisite: CULN 101E . Fall, $40 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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2.00 Credits
Examines how French customs and practices are the underlying basis of cooking today. Students will further refine their skills of making mother and compound sauces and be introduced to basic French culinary terms. Importance is placed upon the cooking techniques of braising, stewing, sautéing, poaching, and roasting. Corequisite: CULN 101E. Fall, $65 fee, 1 hour lecture and 4 hours laboratory, 2 credits.
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5.00 Credits
Teaches students how to fold omelets and make other popular breakfast items. Lecture includes identification of egg size, egg composition, proper egg cookery, as well as the production of pancakes and waffles. Corequisite: CULN 101G. Fall, $30 fee, 1 hour lecture and 4 hours laboratory, .5 credits.
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