Culinary Arts

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)

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 101, F; CULA 102, S)

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)

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)

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)

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)

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)

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. 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. Corequisite: CULA 120. (S)

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)

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)

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)

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)

Basic principles of food service management emphasizing food and labor management and problem-solving. Menu development, costing and inventory are practiced utilizing computer software designed for food service use. Corequisite: CULA 220. Prerequisites: CULA 120 and CULA 121. (F)

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)

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.

Cooperative education offers students the opportunity to integrate career, social and personal development into the educational process. The cooperative education program allows students to integrate classroom study with a paid work experience related to their fields of study. It is recommended that a student has successfully completed one year of academic study.

A course designed to meet special departmental needs.