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CULA-150
Sanitation & Safety 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:
CULA-151CULA-152CULA-155CULA-165CULA-170
CULA-151
Introduction to Food Service
Credit(s): 3
Through lecture and demonstration, this course includes an introduction to tools and equipment used in the food service industry. 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:
CULA-150CULA-152CULA-155CULA-165CULA-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:
CULA-150CULA-151CULA-155CULA-165CULA-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:
CULA-150CULA-151CULA-152CULA-165CULA-170
CULA-156
Preparation of Meats, Poultry, Fish, & Shellfish
Credit(s): 1
Students will gain 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:
Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170. Minimum grade C-.Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170. Minimum grade C-.Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170. Minimum grade C-.Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170. Minimum grade C-.
Corequisites:
CULA-157CULA-158CULA-166CULA-171
CULA-157
Preparation of Vegetables, Starches, Sandwiches, and Salads
Credit(s): 2
Students will gain 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:
Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-
Corequisites:
CULA-156CULA-158CULA-166CULA-171
CULA-158
Bakeshop
Credit(s): 2
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:
Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-
Corequisites:
CULA-156CULA-157CULA-166CULA-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. This course consists of approximately 30 hours of theory and 45 hours of lab. Lecture: 30 hours Lab: 45 hours
Corequisites:
CULA-150CULA-151CULA-152CULA-155CULA-170
CULA-165L
Introduction to Customer Service Lab
Credit(s): 0
On-the-job training lab to be taken in conjunction with CULA 165. Principles taught in CULA 165 will be applied in this lab. Lab: Varies
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. This course consists of approximately 30 hours of theory and 45 hours of lab. Lecture: 30 hours Lab: 45 hours
Prerequisites:
Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-.Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-.Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-.Take CULA-150, CULA-151, CULA-152, CULA-155, CULA-165, CULA-170; Minimum grade C-.
Corequisites:
CULA-156CULA-157CULA-158CULA-171
CULA-166L
Restaurant Customer Service Operations Lab
Credit(s): 0
This is an on-the-job training lab to be taken in conjunction with CULA 166. Principles taught in CULA 166 will be applied in this lab. Lab: Varies
CULA-170
Culinary Arts Lab I
Credit(s): 6
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:
CULA-150CULA-151CULA-152CULA-155CULA-165
CULA-171
Culinary Arts Lab II
Credit(s): 6
Students will continue to apply the knowledge taught in theory classes by exploring more advanced complexities of menu offerings while operating Emery's Restaurant. Lab: 18 hours per week for 14 weeks
CULA-173
Specialty Food Design and Event Menu Planning
Credit(s): 2
Students will 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:
Completion of CULA-165 and 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 and involves 90 hours of hands-on production. This is a required course in the Culinary Arts program and is graded on a satisfactory/unsatisfactory basis. Onsite Work: 90 hours
Prerequisites:
Completion of CULA-165 and CULA-170.
