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Course Criteria
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3.00 Credits
Students will be introduced to the basic skills and techniques used in basic breads, desserts and pastries. Class will cover foundations lessons in yeast dough, laminated dough, basic cakes, ice creams and sorbets, custards and breads. (3 credits) Prerequisites: CUL115, CUL140, CUL145, CUL150, CUL200, CUL205, CUL227, CUL228 AND HSP125
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3.00 Credits
Students will learn the principles and techniques needed for preparation and production of high-quality baked goods and pastries. Emphasis will be placed on fundamental production techniques, quality indicators, and baking and pastry ingredients and their functions. Students will gain a working knowledge of bread fermentation and productions, major mixing methods, dessert sauces, custards and frozen desserts. Students will also begin to examine different plating techniques for plated desserts. (3 Credits) Prerequisites: CUL115, CUL140, CUL145, CUL150, CUL200, CUL205, CUL227, CUL228 AND HSP125
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3.00 Credits
Culinary students will learn the basics of professional table service in this hands on class. Topics of study will include exceptional guest service interactions from phone to hostess to table and bar, effective order taking and sales, proper table service and etiquette in different dining environments, Point of Sales systems, dining room set up and maintenance as well as management principles of food and beverage sales. (3 credits) Prerequisite: HSP105
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3.00 Credits
The foundations of knife skills, cooking techniques and principles will be applied in a production setting. Students will learn to apply individual skills learned to a team effort system. Studies will cover the menus and procedures of todays American chef in breakfast, lunch and dinner a la cart cookery. Multi-course menus will be prepared and executed in a timed setting with emphasis on precision, plating and vision appeal. (3 credits) Prerequisites: CUL100, CUL115, CUL140, CUL145, CUL200, CUL205, CUL227, CUL228, HSP125 and CUL150 or CUL105, CUL115, CUL140, CUL145, CUL200, CUL205, CUL227, CUL228 AND HSP125 and CUL150
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3.00 Credits
Students will immerse themselves in studies of the cuisines of the different corners of the world, with an emphasis on South America, Asia and the Mediterranean regions. Ingredients indigenous to these regions will play key roles in learning the native dishes, food cultures and their cooking techniques. (3 credits) Prerequisites: CUL100, CUL115, CUL140, CUL145, CUL200, CUL205, CUL227, CUL228, AND HSP125 and CUL150 or CUL105, CUL115, CUL140, CUL145, CUL200, CUL205, CUL227, CUL228 AND HSP125 and CUL150
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3.00 Credits
Students will learn the fundamentals of the cold kitchen. They will learn the concepts and execution of cold appetizers and salads as well as the fundamentals of buffet art and arrangement. Study will be given to sectors of the industry that rely heavily on the visual and cold kitchens such as cruise ships and catering and receptions. Students will take concepts learned and apply them to creative adaptation via plated appetizers and buffet displays. (3 credits) Prerequisites: CUL115, CUL140, CUL145, CUL200, CUL205, CUL227, CUL228 AND HSP125
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0.00 Credits
This culinary examination tests students' understanding of fundamental and advanced competency in the principles of cooking. Students will prepare a menu for two that will include a soup, a first and a main course. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by chef instructor. High Pass/Pass/Fail grading Prerequisites: CUL100, CUL115, CUL130, CUL140, CUL145, CUL150, CUL200, CUL205, CUL227, CUL228, CUL255, CUL260, HSP105 AND HSP125
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3.00 Credits
CYB105-Introduction to Cyber Security- With the explosion of our social presence in modern society, the threat of cyber security attacks has become a growing concern. No longer are the threats isolated to just email and computer systems. Now our phones, household electronics, and social media accounts are all vulnerable to attacks. This course will cover the everyday cyber security threats and what can be done to prevent a cyber security attack. 3 credits
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3.00 Credits
CYB110 - Operating Systems Fundamentals This course provides an introduction to the basic architecture and functions of a computer operating system. Computer hardware and software integration with an Operating System will be explored. Basic design and functionality of the Microsoft Windows and Linux operating systems will also be explored. In addition, core aspects of securing operating systems are covered.
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3.00 Credits
CYB125-Scripting and Programming Essentials The main goal of the course is to develop programming knowledge which allows you to design, write, debug, and run programs encoded in the Python language. This course will help students understand the basic concepts of software development technology, how a program is executed, how the programming language is defined and constructed, what the difference is between compilation and interpretation, what Python is, how it is positioned among other programming languages, and what distinguishes the different versions of Python. This course will help the student prepare for the PCEP Certified Entry-Level Python Programmer certification exam. Prerequisite: CYB110
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