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Course Criteria
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6.00 Credits
This class will be designed for students required to take 2 or more developmental classes in reading, writing, or math before they can be enrolled in college level general education classes. This class will include lecture and lab with instruction on identification of small wares, pots, pans, kitchen equipment, stations, basic knife safety and skills, reading and understanding recipes and terms, basic measurements, cleaning essentials for small wares, floors, equipment, setup of dish washing machine and 3 compartment sink. 2 lecture hours, 8 studio/lab hours.
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3.00 Credits
This class will include basic sanitation elements, appropriate food handling and holding techniques, proper time and temperatures for serving food, and hand and food washing procedures. 3 lecture hours.
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6.00 Credits
This course is an introduction to basic food preparation; use, care and handling of tools and equipment; and the perishable commodity. Preparation and presentation of soups, sauces, vegetables, entrees and salads is included. Proper cooking techniques, basic menu planning and convenience of food products is covered. 3 lecture hours, 8 laboratory hours.
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6.00 Credits
Prerequisite: CULN 110. This course is a continuation of CULN 110. Included in the course will be preparation and presentation of soups, sauces, vegetables, entrees and salads. There will be a strong emphasis on nutritional cooking techniques and transformation of traditional recipes into light, healthy dishes. Students will also focus on portion control and plate design presentations. 3 lecture hours, 2 class hours, 6 laboratory hours.
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6.00 Credits
This is an in-depth study of the production and presentation of bakery, pastry, and specialty bakeshop items. Included are yeast products, puff pastry, sweet rolls and fillings, cakes and cake decorating, candies, and specialty items for special occasions and buffets. Students will also be exposed to tools and equipment used in the bakeshop and management of the bakery. 2 lecture hours, 10 laboratory hours.
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3.00 Credits
Often the chef or executive chef serves as the manager and supervisor of the quantity food facility. This course examines managerial techniques including motivational techniques, delegation and supervision of work assignments, public relations, and management theory application. 3 lecture hours.
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3.00 Credits
This course will focus on the nutritional elements that a chef must consider when developing a menu for a restaurant, banquets, catered events, etc. 3 lecture hours. Course Descriptions 431
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3.00 Credits
Students will be involved in catering events off-campus for various venues. 6 studio hours.
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7.00 Credits
Prerequisites: CULN 110 and 150. This is an intensive laboratory course stressing the refinement of quantity food skills, decorating skills, and specialty work. In addition, the preparation and presentation of classical foods and cuisine; banquet, buffet and special occasions; hors d'oeuvres and canapes; and vegetable and ice carving will be stressed. This course will culminate with the serving of a formal banquet. 3 lecture hours, 10 laboratory hours.
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2.00 Credits
Prerequisite: Completion of the first year of the program. This practicum consists of a minimum of 300 hours employment in an approved position in the hotel and restaurant industry in a food preparation capacity. While faculty will visit during the work experience, students will be under the supervision of the employer who will evaluate, grade, and document the students’ progress. Minimum of 300 practicum hours.
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