CUL 1062 BASIC FOOD PREPARATION (2-1-4). A study of the fundamental principles of food preparation and cookery to include the Brigade system, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Fee: $24 Skills: G Prerequisites: FDST 1213 Sanitation and Safety and FDNS 1301 Introduction to Foods.
CUL 1073 SAUCIER (3-2-4). Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Fee: $24 Skills: G Prerequisites: Previous completion or concurrent enrollment in CUL 1062 Basic Food Preparation or Departmental Approval.
CUL 1082 A LA CARTE COOKING PRACTICUM (2-1-10). A course in a la carte, or 'cooking to order' concepts. Topics covered include menu and recipe interpretation and conversion, organization of work station, employment of appropriate cooking methods, plating and saucing principles. Fee: $24 Skills: G Prerequisites: FDNS 1301 Introduction to Foods and FDST 1213 Sanitation and Safety and Departmental Approval.
CUL 1203 INTERMEDIATE FOOD PREPARATION (3-2-4). Mastery of menu items such as soup, sauces and protein foods. Other areas of concentration are the identification of a variety of sandwiches, salads, fruits, and vegetables. Fee: $24 Prerequisites: CUL 1062 Basic Food Preparation.
CUL 1213 FUNDAMENTALS OF BAKING (3-2-4). Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instructions in the flours, fillings, and ingredients, baking terminology, tool and equipment use, formula conversions, functions of ingredients and the use of proper flours. Fee: $24 Skills: G Prerequisites: FDST 1213 Sanitation and Safety and FDNS 1301 Introduction to Foods.
CUL 1223 ADVANCED PASTRY SHOP (3-2-4). Topics include classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. Emphasis on advanced techniques. Fee: $24 Prerequisites: Previous or concurrent enrollment in CUL 1213 Fundamentals of Baking or departmental approval.
CUL 1243 GARDE MANGER (3-2-4). A study of specialty foods and garnishes. Emphasis on design, techniques and display of fine foods. Fee: $24 Prerequisites: CUL 1062 Basic Food Preparation or departmental approval.
CUL 2013 INTERNATIONAL CUISINE (3-2-4). Introduction in the classical cooking skills associated with the preparation and service of international and ethnic cuisine. Similarities between food production systems used in the United States and other regions of the world will be addressed. Fee: $24 Prerequisites: CUL 1203 Intermediate Food Preparation or departmental approval.
CUL 2023 BEVERAGE ASSESSMENT (3-3-1). In-depth identification of wines, beers and spirits. Lectures will focus on production techniques, historical points of interest based on geography, proper handling techniques, storage of glassware, and service techniques. Fee: $24 Prerequisites: Student must be 21 years of age before the start of class and receive departmental approval.
CUL 2032 CULINARY PRACTICUM (2-0-15). Practical general training and experiences in the workplace. The college with the employer develops and documents an individualized plan for the student. The plan relates the workplace training and experiences to the student's general and technical course of study. The guided external experiences may be paid or unpaid. Capstone Experience for degree plan. Fee: $24 Prerequisites: Departmental approval.
CULA 1301 BASIC FOOD PREPARATION (3-1-4). A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. The student will demonstrate skills in knife, took and equipment handling, and operate equipment safely and correctly; demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; and implement professional standards in food production. ( )
CULA 1345 INTERNATIONAL CUSINE (3-1-6). The study of classical cooking skills associated with the preparation and service of international and ethnic cuisine's. topics include similarities between food production systems used in the United States and other regions of the world. The student will explain the impact of Germany, Mexico, France, Italy, and China in the development of classical cooking principles and food preparation; interpret basic and advanced cooking principles in the preparation of classical food dishes; and identify the origin of menu items. ( )
CULA 1347 POULTRY AND SEAFOOD (3-1-4). A study of the purchasing, selection, preparation, storage, and cooking of poultry and seafood's. Topics include safety in all stages from processing to consumption. The student will identify types, species, and market forms of poultry menu items; and demonstrate proper processing and preparation of raw poultry and seafood's. ( )
CULA 2301 INTERMEDIATE FOOD PREPARATION (3-2-4). Continuation of previous food preparation course, Topics include the concept of pre-cooked food items, as well as scratch preparation, covers full range of food preparation techniques. The student will master the identification of spices, oils and vinegar's; discuss and prepare various protein foods; discuss and prepare various fruits, vegetables, starches, and farinaceous dishes; and discuss and prepare sandwiches and salads. ( )
CULA 2336 CHARCUTERIE (2-1-4). Advanced concepts in the construction of sausages, pates, and related forced meat preparations. The student will prepare forcemeats and pates for appetizers and cold plates; galantines from poultry and fish forcemeats; mousses and timbales from meats, fish, shellfish, and vegetable products; a variety of en croute forcemeats products; and explain principles of gross piece construction and presentation. ( )
FDNS 1301 INTRODUCTION TO FOODS (3-2-2). A study of the composition of food and the chemical and biological changes that occur in storage and processing. Includes preparation techniques and selection principles. Fee: $24 Skills: G (CUL 1023)
FDST 1217 FOOD PRODUCTION AND PLANNING (MATH) (2-2-0). Skill development in basic mathematical operations and study of their applications in the food service industry. Topics include percentages weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items and complete menus, portion control, and the increase and decrease of standardized recipes. (CUL 1042)
FDST 1229 BASIC NUTRITION (3-3-0). Introduction to the many facets of nutrition including the nutritive processes of our bodies and the understanding and interpretation of the practical guides for dietary planning. (CUL 1033)
FDST 1319 HOTEL, RESTAURANT AND INSTITUTIONAL MEAT (3-2-3). A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; USDA quality grades; quality control; and the Federal Meat Inspection Regulation. Fee: $24 Skills: G Prerequisites: FDST 1213 Sanitation and Safety (CUL 1053)
FDST 2343 PROFESSIONAL TECHNIQUES FOR COOKS/CATERERS (3-2-4). A study and practice of professional techniques for cooks and caterers, including planning menus, serving, garnishing, preparing or d'oeuvres, and displaying food showmanship. Lab recommended. Fee: $24 (CUL 1233)
PSTR 1301 FUNDAMENTALS OF BAKING (2-1-2). Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. The student will identify an explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; safely operate baking equipment and tools; prepare yeast products, quick breads, pies, tarts, cookies, various cakes, icings, and demonstrate decoration techniques; and produce baked products in a commercial application. ( )
PSTR 2331 ADVANCED PASTRY SHOP (3-2-4). A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. The student will discuss the application of mixes and other labor saving products and nutritional concerns as they apply to the pastry shop including recipe modifications; prepare laminated dough's, choux, cobblers, crisps, and assorted inlays to include sugars and chocolates. ( )
RSTO 1304 DINING ROOM SERVICE (3-3-1). Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. The student will identify and utilize equipment and supplies used in table service; specify the five types of table service ad the serving sequence for each type of service; properly prepare dining room and side station for service; explain the relationship of waitstaff to customers and their perception of the establishment; and employ principles of dining room organization, scheduling, and management of food service personnel. ( )
RSTO 1319 VITICULATURE AND ENOLOGY (3-2-3). A study of the growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, and the techniques of proper wine service. The student will identify types of wine grapes, their growing regions, and the wine varieties they produce; discuss the history of wine production; explain storage procedures for the different types of wines; recognize requisite pieces of equipment; and relate proper serving techniques. ( )