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Course Criteria
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2.00 Credits
This course will be the first formal introduction to the most important aspect of food preparation: sanitation. Sanitation involves protecting the public health through proper employee personal hygiene, purchasing, storing and cooking, and storage of leftovers. Sanitation and proper food handling are critical factors contributing to a professional kitchen. The health aspect of this course will include the prevention of disease through food by bacteria, parasites, insects and rodents. The course will also be concerned with the operating methods of ware-washing according to public sanitary codes. Another area of the course will discuss the proper housekeeping methods of food preparation and related food areas. The Food Code and HACCP system will also be studied. (Usually offered Fall and Spring semester.)
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2.00 Credits
A general introductory course in food service, culinary arts, and the restaurant industry as a whole. Industry trends for the 21st century, customers¿ future needs, and the employment picture for the future will be examined. Terminology, common culinary phrases, and food service concepts will be incorporated into the students¿ understanding and daily vocabulary. Employment within the food service industry will be discussed, primarily from an employer rather than an employee perspective. The projected job market, employee selection, training, motivation, and retention will be examined. The primary focus for employees in the food service industry is service. (Usually offered Fall semester.)
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2.00 Credits
Various common red meats, fish, poultry and all their by-products will be studied in depth. The slaughtering techniques and grading procedures, as well as the different wholesale and retail cuts used in the food industry are also discussed. (Usually offered Spring semester.) Prerequisite: CUL 121.
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2.00 Credits
This course will concentrate on basic purchasing principles with some emphasis on obtaining food for the College¿s teaching labs. The student will participate in the costing of recipes, food items, and total food costing as related to the food service industry. Information will be gathered from inventories and purchases to obtain food cost percentages. The use of federal grades, specifications, and purchase orders will be used to obtain the best possible product for the purpose for which it is intended. (Usually offered Fall and Spring semesters.)
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2.00 Credits
The essentials of nutrition and how they relate to the individual will be stressed. The student will learn how to prepare foods to retain the greatest amount of nutrients, so the food is healthful and still appealing to the eye. The student will learn how to plan a well-balanced diet by obtaining information on calories, carbohydrates, proteins, vitamins and other nutrients, and how these relate to the optimum functioning of the body. Contemporary issues relating to food service will also be discussed. (Usually offered Spring semester only.)
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3.00 Credits
This course is an introduction to cold food preparation activities that occur in the Garde Manger department of the kitchen. Activities include a wide variety of procedures including: canapes, centerpieces, charcuterie, cold hors d¿oeuvres, appetizers and most commonly used in today¿s kitchen. Prerequisite that may be met concurrently: CUL 121.
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3.00 Credits
The student will develop the necessary skills needed to produce fine finished sauces as determined by today¿s industry. The emphasis will be on stocks, soups, sauces grande sauces, derivatives, and compound butters. (Usually offered Spring semester.) Prerequisite that may be met concurrently: CUL 121.
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3.00 Credits
This course is an extension of the skills and knowledge gained in the first year, concentrating on American regional cuisine. This advanced course deals with the handling and preparation of ingredients native to each region. The proper sauces to accompany a particular meat and some of the classical farinaceous entrees are discussed. As part of this course the students will be required to take part in college sponsored catering events such as the Annual Dinners. (Usually offered Fall semester only.) Prerequisites: CUL 121 and CUL 122. Prerequisite that may be met concurrently: CUL 205.
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3.00 Credits
This course is a continuation of advanced food preparation. International cuisine is the main area of emphasis. Attention is given to classic and ethnic foods of various regions of the world. As part of the learning experience, students will be required to take part in college sponsored catering activities such as the Annual Dinners. (Usually offered spring semester only.) Prerequisites: CUL 121 and CUL 122. Prerequisite that may be met concurrently: CUL 205.
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3.00 Credits
In this course the student will be required to observe the following areas: New equipment acquisitions, portion control standards, supervisory procedures, employee motivation methods, menu planning and reference materials used in the facility. (Usually offered Fall and Spring semesters.) Prerequisites: CUL 120, CUL 121, CUL 123, CUL 124 and CUL 205.
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