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-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

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: CULA-120 and CULA-165 with a minimum grade of C-.
Corequisites: CULA-121 and CULA-130.

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-120, CULA-165

CULA-211

Culinary Nutrition

Credit(s): 2

This course is an introduction to the basic elements of nutrition. Nutritional menu planning, development of healthy recipes, and marketing nutrition in the food service industry will be discussed. The characteristics, functions, and food sources of the major nutrients and the procedures used to maximize nutrient retention in food preparation and storage will be examined. Students will learn the principles of nutrient needs throughout the life cycle as they apply to menu planning and food production. Lecture: 2 hours per week
Prerequisites: =CULA-120, CULA-120L, =CULA-121, CULA-121L

CULA-222

Professional Kitchen III

Credit(s): 2

This course will continue to build upon the fundamental techniques of culinary and baking/pastry skills, recipe/menu planning, culinary nutrition, and international and American regional cuisines. Lecture: 2 hours per week
Prerequisites: CULA-120, CULA-120L, CULA-121, CULA-121L

CULA-222L

Professional Kitchen Lab III

Credit(s): 9

This course will continue to build upon the fundamental techniques of culinary and baking/pastry learned throughout the first two rotations with an emphasis on advanced savory and baking pastry skills, recipe/menu planning, culinary nutrition, international and American regional cuisines. Students are required to synthesize information given during demonstration, lecture, and daily production to form classic and unique dishes involved in "a la carte" menu items. Lab: 9 hours per week
Prerequisites: CULA-120, CULA-120L, CULA-121, CULA-121L

CULA-223

Professional Kitchen IV

Credit(s): 2

This course focuses on professional development with an emphasis on marketing, accounting and cost controls, and supervision/personnel management. Previous management strategies discussed will be compiled into a working philosophy that students can apply to managing/running a food service operation (preparing students for management roles within food service). Lecture: 2 hours per week
Prerequisites: CULA-222, CULA-222L

CULA-223L

Professional Kitchen IV Lab

Credit(s): 3

This course is the capstone or culmination of all theory and skills learned throughout the previous three semesters of study. Students will apply managerial strategies as well as advanced culinary and baking/pastry techniques into daily production at Emery's Restaurant, the student-operated restaurant. Students will also serve as mentors, guiding first-year students through rotation in both front and back of the house operations. Lab: 9 hours per week
Prerequisites: CULA-222, CULA-222L

CULA-265

Restaurant Supervision

Credit(s): 2

This course features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation and concept. Lecture: 2 hours per week
Prerequisites: CULA-165, CULA-166

CULA-266

Restaurant Entrepreneurship

Credit(s): 3

This course features comprehensive, applications-based coverage of all aspects of developing, opening, and running a food operation in the capacity of management and/or owner. Lecture: 3 hours per week
Prerequisites: CULA-165, CULA-166

CULA-267

Purchasing/Cost Controls

Credit(s): 3

This course addresses the fundamentals of selection, procurement, storage, receiving, and cost controls used by food service establishments. Principles of purchasing and management cost controls will be examined for their effect on profitability of food service operations.
Prerequisites: CULA-165, CULA-166

CULA-268

Introduction to Wine, Beer and Spirits

Credit(s): 2

This course provides an introduction to wine, beer and spirits. Along with a history of each type of beverage, this course also covers how these beverages are produced and manufactured, beverage varieties and styles, and food pairings. Cost, pricing, merchandising, marketing, storing, and table service are also reviewed.
Prerequisites: CULA-165, CULA-166