CUL 1023 INTRODUCTION TO FOODS (3-0-0). A study of the composition of food and the chemical and biological changes that occur in sotrage and processing. Includes preparation technqiues and selection principles. Skills: G
CUL 1033 BASIC NUTRITION (3-0-0). 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. Skills: G
CUL 1042 FOOD PRODUCTION AND PLANNING (MATH) (2-0-0). Skill development in basic mathematical operations and study of their applications in the food service industry. Topics include percentage,s 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. Skills: G
CUL 1053 HOTEL, RESTAURANT AND INSTITUTIONAL MEAT (3-0-0). 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 Inspeciton Regulation. Skills: G Prerequisites: HHM 1613 Sanitation and Safety
CUL 1062 BASIC FOOD PREPARATION (2-0-0). 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. Skills: G Prerequisites: HHM 1613 Sanitation and Safety and COL 1023 Introduction to Foods.
CUL 1073 SAUCIER (3-0-0). 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. Skills: G Prerequisites: HHM 1613 Sanitation and Safety and CUL 1023 Introduction to Foods.
CUL 1082 A LA CARTE COOKING (2-0-0). 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. Skills: G Prerequisites: CUL 1023 Introduction to Foods and HHM 1613 Sanitation and Safety.
CUL 1203 INTERMEDIATE FOOD PREPARATION (3-0-0). 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. Skills: G Prerequisites: CUL 1063 Basic Food Preparation.
CUL 1213 FUNDAMENTALS OF BAKING (3-0-0). Fundamentals of beking 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. Skills: G Prerequisites: HHM 1613 Sanitation and Safety and CUL 1023 Introduction to Foods.
CUL 1223 ADVANCED PASTRY SHOP (3-0-0). Topics include classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. Emphasis on advanced techniques. Skills: G Prerequisites: Previous or concurrent enrollment in CUL 1213 Fundamentals of Baking or departmental approval.
CUL 1233 PROFESSIONAL TECHNIQUES FOR COOKS/CATERERS (3-0-0). A study and practice of professional techniques for cooks and caterers, including planning menus, serving, garnishing, preparing hors d'oeuvres, and displaying food showmanship. Skills: G Prerequisites: CUL 1063 Basic Food Preparation or departmental approval.
CUL 1243 GARDE MANGER (3-0-0). A study of specialty foods and garnishes. Emphasis on design, techniqus and display of fine foods. Skills: G Prerequisites: CUL 1063 Basic Food Preparation or departmental approval.
CUL 2013 INTERNATIONAL CUISINE (3-0-0). Introduction in the classical cooking skills associated with the preparation and service of international and ethnic cuisines. Similarities between food production systems used in the United States and other regions of the world will be addresssed. Skills: G Prerequisites: CUL 1023 Intermediate Food Preparation or departmental approval.
CUL 2023 BEVERAGE ASSESSMENT (3-0-0). 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. Skills: G Prerequisites: Student must be 21 years of age before the start of class and reeive departmental approval.
CUL 2032 CULINARY PRACTICUM (2-0-0). 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. Skills: G Prerequisites: Departmental approval.