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