Course Descriptions

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CULA-111

Food Safety and Sanitation

Credit(s): 3

This course provides a clear understanding of daily procedures required to ensure that food is handled safely, avoiding contaminants that cause serious food-borne illnesses. Students will prepare for the ServSafe Managers Examination, earning a certification with a score of 75% of higher. Lecture: 3 hours per week

CULA-120

Professional Kitchen I

Credit(s): 4

This course is an introduction to the professional kitchen. Students will explore the history of the professional kitchen and its organization. An overview of food safety and sanitation, nutrition, menu and recipes, kitchen staples and equipment identification, and kitchen equipment use will be presented. Skills development will include knife skills, basic cooking methods and techniques, and calculation of recipe conversions, total recipe cost, and cost per portion. Lecture: 4 hours per week

CULA-120L

Professional Kitchen Lab I

Credit(s): 4

This course will apply the knowledge and skills taught in Professional Kitchen I theory while operating Emery's, the college restaurant. Emphasis is placed on practical experiences to enhance skills in food safety and sanitation; use of equipment; knife skills, basic cooking methods, and techniques; and recipe conversions, recipe costs, and costs per portion. Lab: 12 hours per week

CULA-121

Professional Kitchen II

Credit(s): 4

This course integrates the fundamental culinary and baking principles learned in Professional Kitchen 1 with an emphasis on more advanced concepts, including poultry, seafood, and meat cookery; advanced garde manger; advanced custards; fruit desserts and garnishes; basic cake and icings; and churned/still frozen desserts. Lecture: 4 hours per week

CULA-121L

Professional Kitchen Lab II

Credit(s): 4

This course will provide students practical application of the skills learned from theory courses through the exploration of more advanced menu offerings while operating Emery's Restaurant. Lab: 12 hours per week
Prerequisites: CULA-120L

CULA-130

Menu Planning and Procurement

Credit(s): 2

This course is an introduction to the fundamentals of menu construction. Emphasis is placed on the importance of the menu in creating a successful business. Students will examine and analyze various menu models and learn how changes to the menu can drastically increase/decrease sales, create interest, satisfy individual tastes and nutritional needs, and be used as an important sales and marketing tool. Principles of purchasing and the effect on profitability of hospitality operations will be explored. Lecture: 2 hours per week
Prerequisites: CULA-165

CULA-150

Sanitation and Safety

Credit(s): 1

This course focuses on the basics of safety and sanitation as it applies to the food service industry. On completion of this course students will be certified by the National Restaurant Association in Applied Food Safe Sanitation. Students will be instructed in the basics of first aid as it relates to food service. Lecture: 15 hours per week for 3 weeks
Corequisites: Take CULA-151, CULA-152, CULA-155, CULA-165 and CULA-170

CULA-151

Introduction to Food Service

Credit(s): 3

This course includes an introduction to tools and equipment used in the food service industry through lecture and demonstration. Students will also learn basic cooking principles and methods including the art of seasoning and flavoring. Recipe and menu development will also be taught, as well as forms and functions, measurements, conversions, and food costs. Lecture: 16 hours per week for 3 weeks
Corequisites: Take CULA-150, CULA-152, CULA-155, CULA-165 and CULA-170

CULA-152

Breakfast Cookery and Food Presentation, Garnish, Quick Breads

Credit(s): 1

This course will focus on the preparation of breakfast foods including eggs, dairy products, and meats. Basic bakeshop principles as they relate to an assortment of foods and breads, will also be explored. An introduction to food presentation and buffet service will also be included. Lecture: 5 hours per week for 3 weeks
Corequisites: Take CULA-150, CULA-151, CULA-155, CULA-165 and CULA-170

CULA-155

Preparation of Stocks, Soups, & Sauces

Credit(s): 1

This course will focus on the fundamental knife skills and basic food organization and preparation. Students will be introduced to techniques required for preparing stocks, soups, and sauces. A variety of sauces will be introduced including mother sauces, small sauces, clear soups, cream soups, chowders, purees, and specialties. Lecture: 4 hours per week for 5 weeks
Corequisites: Take CULA-150, CULA-151, CULA-152 and CULA-165, Take CULA-170

CULA-156

Preparation of Meats, Poultry, Fish, & Shellfish

Credit(s): 1

This course will provide students with an understanding of the composition and structure of meats, fish, poultry, and shellfish as they relate to the industry. Field trips to a production meat company and fishmonger will be included. Application of theories will be experienced in lab. Lecture: 18 hours per week for 1 week
Prerequisites: Complete CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, and CULA-170 with a minimum grade of C-.
Corequisites: Take CULA-157, CULA-158, CULA-166 and CULA-171

CULA-157

Preparation of Vegetables, Starches, Sandwiches, and Salads

Credit(s): 2

This course will provide students with an understanding of the different techniques and methods used to prepare vegetables and starches as these techniques relate to quality. In addition, students will learn about various types of salads and dressings, as well as hot and cold sandwich preparation. Lecture: 6 hours per week for 4 weeks
Prerequisites: Complete CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, and CULA-170 with a minimum grade of C-.
Corequisites: Take CULA-156, CULA-158, CULA-166 and CULA-171

CULA-158

Bakeshop

Credit(s): 2

This course will provide students with an understanding of preparation techniques and procedures for a variety of baked goods will be explored. Breads, cakes, icings, cookies, pies, and pastries will be among specific items discussed. Lecture: 6 hours per week for 8 weeks
Prerequisites: Complete CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, and CULA-170 with a minimum grade of C-.
Corequisites: Take CULA-156, CULA-157, CULA-166 and CULA-171

CULA-165

Introduction to Customer Service

Credit(s): 3

This course will focus on the basics of customer service. Quality customer service will be at the center of all discussions. Special attention will be placed on front-end restaurant and dining service procedures. Students will apply principles learned in class during the "on-the-job" lab in the college restaurant. A skills development log and completion of written assignments will be required. Lecture: 30 hours Lab: 45 hours
Corequisites: Take CULA-150, CULA-151, CULA-152, CULA-155 and CULA-170

CULA-166

Restaurant Customer Service Operations

Credit(s): 3

This course will explore advanced customer service relations, dining room procedures, and internal customer service. Students will learn and experience a variety of front-end positions including service supervisor. Special service situations will be addressed as well as standards for industry communications. Students will apply principles learned in class during the "on-the-job" lab in the College restaurant. A skills development log and completion of written assignments will be required. Lecture: 30 hours Lab: 45 hours
Prerequisites: Complete CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, and CULA-170 with a minimum grade of C-.
Corequisites: Take CULA-156, CULA-157, CULA-158 and CULA-171

CULA-170

Culinary Arts Lab I

Credit(s): 6

This course will have students apply skills taught in theory while operating Emery's, the college restaurant located in the Hedlund Building. Throughout the semester, students will rotate to a variety of stations that are similar to those in the food service industry. Emphasis is placed on hands-on application. Lab: 18 hours per week for 13 weeks
Corequisites: Take CULA-150, CULA-151, CULA-152, CULA-155 and CULA-165

CULA-171

Culinary Arts Lab II

Credit(s): 6

This course will have students continue to apply the knowledge taught in theory courses by exploring more advanced complexities of menu offerings while operating Emery's Restaurant. Lab: 18 hours per week for 14 weeks
Prerequisites: CULA-170

CULA-173

Specialty Food Design and Event Menu Planning

Credit(s): 2

This course will allow students to gain an appreciation for the complexities in planning a special function with emphasis on food preparation. In addition, they will learn the art of cake and pastry decorating as well as the fundamentals of vegetable and fruit art as it relates to aesthetics and taste. Lecture: 2 hours per week
Prerequisites: CULA-165, CULA-170

CULA-176

Culinary Arts Internship

Credit(s): 2

This course provides supervised training in culinary arts through on-the-job experience in a restaurant or related facility. It provides a practical application of culinary skills as part of the learning process. Onsite Work: 90 hours
Prerequisites: CULA-165, CULA-170