CULA 1291 THE CULINARY ARTS INDUSTRY TODAY (2-2-0). Introduction to the many cultural and historical influences during the development of gastronomy, the development of cooking as a profession, and the state of the industry today. (CUL 1002)
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. Fee: $24 Insurance: $2 Prerequisites: FDNS 1301 and IFWA 1213. (CUL 1062)
CULA 1345 INTERNATIONAL CUISINE (3-1-6). The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines. Topics include similarities between food production systems used in the United States and other regions of the world. Fee: $24 Insurance: $2 Prerequisites: FDNS 1301, IFWA 1213, and CULA 1265. ( )
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. Fee: $24 Insurance: $2 Prerequisites: FDNS 1301 and IFWA 1213. ( )
CULA 2236 CHARCUTERIE (2-1-4). Advanced concepts in the construction of sausages, pates, and related forced meat preparations. Offered in Fall. Fee: $24 Insurance: $2 Prerequisites: FDNS 1301, IFWA 1213, and IFWA 1319. ( )
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. Fee: $24 Insurance: $2 Prerequisites: Suggested: CULA 1301. ( )
CULA 2302 SAUCIER (3-1-4). Instruction in the preparation of stocks, soups, classical sauces, contemporary sauses, accompaniments, and the pairing of sauces with a variety of foods. Fee: $24 Insurance: $2 Prerequisites: FDNS 1301 and IFWA 1213. (CUL 1073)
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)
IFWA 1213 SANITATION AND SAFETY (2-2-0). Introduction to sanitation and public health as related to the food service industry, including potential hazards that may occur in the operation and production of food. ( )
IFWA 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 standard recipes. ( )
IFWA 1229 BASIC NUTRITION (2-1-2). 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)
IFWA 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; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation. Fee: $24 Insurance: $2 Prerequisites: FDNS 1301 and IFWA 1213. ( )
IFWA 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 hors d'oeuvres, and displaying food showmanship. Offered in Spring. Fee: $24 Insurance: $2 Prerequisites: Department approval required. ( )
PSTR 1301 FUNDAMENTALS OF BAKING (3-2-4). 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. Fee: $24 Insurance: $2 Prerequisites: Department approval required. ( )
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. Fee: $24 Insurance: $2 Prerequisites: PSTR 1301. ( )
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. Insurance: $2 ( )
RSTO 1319 VITICULTURE 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. Fee: $24 Insurance: $2 Prerequisites: Must be 21 years old and receive department approval to take class. ( )
RSTO 2264 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 for pay or no pay. Insurance: $2 ( )