Culinary Arts

Degrees and Certificates

Courses

BAKE 200: Nutritional Baking

Credits 2

This course delves into the art and science of baking while prioritizing nutritional value. Students will explore the fundamental principles of baking, including  ingredient interactions, techniques, and equipment usage. The focus will be on creating delicious and nutritious baked goods that incorporate wholesome ingredients and minimize refined sugars, unhealthy fats, and excessive sodium.

Through hands-on experience, students will learn to formulate recipes that balance taste, texture, and nutritional content. Topics covered will include: Nutritional basics: Understanding macronutrients (carbohydrates, proteins, fats), micronutrients (vitamins, minerals), and their roles in baking. Ingredient selection: Choosing whole grains, natural sweeteners, healthy fats, and plant-based proteins.
Recipe adaptation: Modifying traditional recipes to enhance nutritional value without compromising flavor. Baking techniques: Mastering techniques such as kneading, proofing, shaping, and glazing. Equipment usage: Using appropriate tools and equipment for baking, including mixers, ovens, and measuring devices.
Food safety: Adhering to proper food handling and sanitation practices. By the end of the course, students will be equipped with the knowledge and skills to create nutritious and satisfying baked goods, promoting a healthier lifestyle. Prerequisite: 
BAKE 132.

BAKE 230: Advanced Breads

Credits 2

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flatbreads, and other breads utilizing a variety of grains. Students produce breads that are mixed and shaped, employing traditional techniques and using pre-fermented dough, sponges, and sourdough starters. Prerequisite: BAKE 132.

BAKE 232: Confections

Credits 2

This course emphasizes the concepts, procedures, and techniques related to chocolate, sugar, and decorative bakeshop items. tempering and sugar cooking.
Students will learn about chocolate, tempering, sugar, sugar cooking, ingredient identification, and application of those ingredients. Confectionary skills covered include bonbons, candies, confections, icing, fondant, marzipan, and royal icing decorations; poured, pulled, and blown sugar; chocolate and sugar work; and sculptures. Prerequisite:  BAKE 131.

BAKE 233: Baking and Pastry Capstone

Credits 2

In this course, students apply baking and pastry skills from throughout the curriculum in order to prepare and merchandise restaurant-style desserts. This course includes dessert menu planning, plating, garnishing, and producing component-style desserts. Students will receive practical experience in the operation of a restaurant kitchen and retail bakery. These duties tie into prior classroom work (sanitation, nutrition, purchasing, cost management, and supervision) in a practical way.

BAKE 240: Quantity Baking

Credits 2

In this course, students apply baking and pastry skills through out the curriculum to
produce on a large scale. Students will receive practical experience by producing various baked goods on a large scale for use in a business setting and for retail sale. Students use the fundamentals of bake shop math to scale recipes to large quantities. Through practical experience, students will develop their skills in organization, timing, and judgment.

BANQ 125: Quantity Food Preparation

Credits 2

The fundamentals of food preparation and application of these principles to quantity food production in commercial and non-commercial settings. Emphasis is placed on the use of quantity food preparation equipment, menu planning, food safety and production.

BANQ 126: Banquet Service

Credits 2

This course provides students with comprehensive training in the field of banquet service. Through a combination of theoretical knowledge and practical hands-on experience, students will develop the skills necessary to excel in various banquet settings, including hotels, resorts, convention centers, and catering companies.

BEVM 102: Coffee and Tea

Credits 2

This course delves into the intricate world of coffee and tea production, refinement, and service. Students will gain a comprehensive understanding of the cultivation, processing, roasting, brewing, and presentation of these beloved beverages. The curriculum will explore various coffee and tea varieties, their unique characteristics, and the factors that influence their flavor profiles.
The course will combine theoretical instruction with hands-on practical experience. Students will participate in group discussions, presentations, and laboratory exercises. Field trips to local coffee shops, tea houses, and roasteries may be included to provide real-world exposure to the industry.

CULA 100: Culinary Fundamentals

Credits 3
Culinary Fundamentals is a blend of theory and practical experience in the fundamental use of hand tools, equipment and materials used in the industry. This course is a basic introductory class exploring safety, sanitation, basic cooking and baking techniques, as well as the culture of and behind food. With the completion of this course you will be able to gain an entry-level position in the foodservice and hospitality industry. (F)

CULA 101: Science of Success: Career and Technical Education Student Organizations

Credits 1

Career and Technical Student Organizations (CTSO) enhance student learning through contextual instruction, leadership and personal development, applied learning and real world application. CTSOs work as an integral component of the classroom curriculum and instruction, building upon employability and career skills and concepts through the application and engagement of students in hands-on demonstrations and real live and/or work experiences through a Career and Technical Education (CTE) program. CTSO's help guide students in developing a career path, a program of study and provide opportunities in gaining the skills and abilities needed to be successful in those careers through CTSO activities, programs and competitive events. In addition, students have opportunities to hold leadership positions at the local, state, and national level and attend leadership development conferences to network with other students as well as business and industry partners.

CULA 102: Food Preparation Laboratory

Credits 9
Provides practical experience with the tools, equipment, materials and products used in food service and hospitality industry. Includes the properties and composition of food along with the basic knowledge of meats, produce, dairy products and staple groceries. Practical experience in the preparation of appetizers, salads, soups, sauces, meats, seafood, vegetables and farinaceous products. Practical experience in fabrication and preparation of beef, veal, pork, lamb, poultry and seafood along with the theory of service for these items. Practical experience in preparing and serving of food products is achieved through various banquets, special functions, daily preparation, fabrication and serving individuals and groups throughout both semesters. NOTE: The hospitality industry utilizes items that contain alcohol to flavor and flame food products that will be served to customers. These items include wine, flavored liquors, and spirits. The Culinary Arts Department, in an attempt to offer experiences and products that are as close to the work environment as possible, utilizes the same types of products in the preparation and service of food items prepared in the laboratory. Prerequisite for CULA 102: CULA 101, CULA 110. (CULA 101, F; CULA 102, S)

CULA 103: Intermediate Food Preparation Lab

Credits 5
Theory and practical experience in the use of hand tools, equipment and materials used in the industry. Intermediate composition of food products, meats, produce, dairy products and staple groceries, practical experience in the preparation and serving of: appetizers, salads and salad dressings, soups and stocks, vegetables, potatoes, and sauces, some emphasis will be placed on the use of herbs, spices and cheeses in the preparation of various dishes and foods, as used in the industry A student with basic culinary skills will use and hone those skills through practice and repetition. (F)

CULA 110: Sanitation and Safety

Credits 2
A study of health and sanitation conditions as well as effective sanitary application measures, types of organisms and adulterates responsible for food contamination and spoilage. Special emphasis is placed on the conditions conducive to the transmittal and methods of preventing the growth of organisms and contaminating food products. The HACCP system of food protection is introduced. Personal hygiene and appearance is a significant part of sound sanitation practices and is stressed throughout the course. The National Restaurant Association's ServSafe® Certification Program is a nationally recognized food safety program, and the students are required to become ServSafe® Certified. Safety procedures and laws are reviewed and practiced in relationship to food and personal safety. Corequisite: CULA 101. (F)

CULA 119: Culinary Nutrition

Credits 2
A study of basic nutrition, including how nutrients are utilized in the body. The requirements of the various nutrients in the body, and suggested daily nutritional needs are covered. A study of food products and their impact on the nutritional needs of the customer. The hospitality industry¿s role and responsibility in providing for the nutritional needs of the general public is emphasized. A computer analysis software program is used to evaluate diets throughout the course. Corequisite: CULA 101. (F)

CULA 120: Menu Planning

Credits 2
Includes principles and practices related to preparing menus. Included are menu formats, preferences of the public, and trends within the industry. Menus are planned to meet nutritional needs and the desires of our ever changing customers that are eating in various institutional and commercial food services. Students research, prepare and complete a menu project that is a large portion of the course. A nutrition computer analysis software program is used as a tool to aid in evaluating the menus in the course. This course allows the student to earn a certificate from National Restaurant Association Educational Foundation¿s Management First Program¿. The Manage First Program¿ focuses on the key competencies defined by today¿s restaurants, hospitality and foodservice leaders. Corequisites: CULA 102 and CULA 121. (S)

CULA 121: Culinary Mathematics

Credits 2

The study of the principles involved when operating a sound food service operation combined with the study of the basic principles of effective food cost control and the procedures used by various operations. Practice in the application of these procedures and principles is achieved through various projects and specific units. Computer programs are introduced to aid in menu costing, inventory control and recipe sizing. The course focuses on the key competencies defined by today's restaurants, hospitality and food service leaders. (F)

CULA 140: Restaurant Service

Credits 4

An overview of the operation of the restaurant dining room including personnel management and training, day-to-day operations and controls. Practical experience in customer relations is provided in an actual dining room setting.

CULA 150: Culinary Meat Fundamentals

Credits 3

This course focuses on educating the professional meat cutter from the culinary arts perspective. Students will learn basic kitchen safety and sanitation, equipment identification, and muscle structure and how it relates to cooking methods. The lab portion of the course will teach students basic knife skills, how to season and cook proteins using the various cooking methods, and how to advise customers (home cooks) to best utilize the various retail cuts. Students will develop a greater understanding of what the cuts of meat are and what customers can do with those cuts.

CULA 201: Principles of Baking and Specialty Desserts

Credits 9
A study of the basic baking ingredients and how they function in the baking process. Practical application in preparation of pies, cakes, yeast breads and pastries as they would be prepared in hotel and restaurant kitchens. A wide variety of pastry and dessert products are prepared by students and many are utilized in the campus Dining Services facilities. Skills in recipe interpretation and conversion, accuracy in weighing of ingredients, proper mixing methods, and correct baking procedures are emphasized. (NOTE: Products will be prepared using flavored liqueurs and other spirits. Refer to CULA 101.) Prerequisites: CULA 101 and CULA 102. (F)

CULA 202: Short Order Cookery

Credits 2
Training in grill, fryer and broiler cookery, sandwich and breakfast preparation. Actual short-order preparation experience is available through a campus restaurant operated by students. Corequisite: CULA 222. (F)

CULA 203: Gourmet Foods/Catering & Banquet Service

Credits 4
This course is a continuation of food preparation techniques as taught in previous courses with opportunities for more specialized preparations. A variety of ethnic cuisines are explored, some of which are prepared and served in the campus restaurant. Food planning, purchasing and receiving procedures are studied. Catering projects and special functions serve as opportunities to practice these procedures along with food and labor costing. Advanced bake shop techniques are practiced. (See CULA 101 regarding the use of alcohol in food preparation). Prerequisites: CULA 101 and CULA 102. Corequisites: CULA 202 and CULA 221. (S)

CULA 220: Dining Room Service

Credits 1
An overview of the operation of the restaurant dining room including personnel management and training, day-to-day operations and controls. Practical experience in customer relations is provided in an actual dining room setting. Corequisite: CULA 221. (F)

CULA 222: Restaurant Service & Production Management

Credits 6
Students execute the day-to-day operations of a restaurant in this course. Dining room service and restaurant production are explored through a combination of classroom and operations-based lab activities. Students will practice management skills such as sales forecasting, record of sales, inventory, point of sale operation, ordering, scheduling, customer service, meeting management, kitchen service, and employee training in an actual restaurant setting. Students and faculty practice a management style which emphasizes the team approach to attaining a common goal. (See CULA 101 regarding the use of alcohol in food preparation). Prerequisites: CULA 120 and CULA 221. Corequisites: CULA 202 and CULA 203. (S)

CULA 292: Experimental Course

Credits 1
A course designed to meet special departmental needs during new course development. It is used for one year after which time the course is assigned a different number.

CULA 297: Internship

Credits 4

This internship course provides students with supervised, hands-on work experience in their chosen career field. The internship course reinforces technical and professional skills gained in the classroom through real-world application in a workplace setting. Students will develop industry-specific competencies, enhance problem-solving and communication skills, and gain insight into workplace expectations. Faculty and industry professionals will provide guidance and evaluation to ensure meaningful learning outcomes. Upon completion, students will be able to demonstrate increased proficiency in their field, apply critical thinking to job-related tasks, and reflect on their professional growth.

FTRC 110: Food Truck Foundations

Credits 3

This course provides students with a fundamental knowledge of food truck equipment, operations, food preparation, service, safety and sanitation, and regulatory requirements. This class includes a combination of classroom discussion with hands-on, food truck learning.

FTRC 120: Advanced Food Truck Operations

Credits 3

This advanced course delves into the intricate world of food truck operations, providing students with the in-depth knowledge and practical skills necessary to manage a food truck business successfully. Building upon foundational culinary arts principles, students will explore advanced food truck concepts, including menu development, cost management, marketing strategies, and regulatory compliance. Through classroom instruction, hands-on culinary demonstrations, and guest lectures from industry experts, students will gain the practical knowledge and skills needed to excel in the competitive world of food truck entrepreneurship.

ITLY 105: Pasta, Risotto, and Gnocchi

Credits 2

This course provides students with a fundamental knowledge of pasta, risotto, and gnocchi preparation and service. This class includes a combination of classroom discussion with hands-on learning.

ITLY 106: Italian Breads and Pastries

Credits 2

This course provides a study of the diverse range of Italian breads, pastries, and desserts. Italian cuisine has developed through centuries of internal and external influence. Using fundamental baking skills and unique Italian ingredients, students will produce traditional Italian baked goods.

ITLY 107: Pizza

Credits 2

This course provides students with a fundamental knowledge of pizza preparation and service. This class includes a combination of classroom discussion with hands-on learning.