Culinary Arts (CUL)

Provides an introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods. Lecture: 2 credits (30 contact hours).

Provides an applied introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods in a laboratory setting. Lecture: 1.0 credit (15 contact hours). Lab: 1.0 credit (30 contact hours).

Develops an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Reinforces personal hygiene habits and food handling practices that protect the health of the consumer. Lecture 2 credits (30 contact hours)

Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours).

Examines the basic principles of the baking science. Prepares a variety of baked goods including cookies, yeast and chemically leavened doughs, pies, tarts, and accompanying sauces. Explains the safe use and care of equipment found within the bakeshop. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours).

Applies fundamentals of baking science to the preparation of a variety of baked products including choux paste, frozen desserts, and creams, custards, and related sauces. Emphasis will be placed on nutritional aspects of baked products and finishing techniques. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours).

Finishing techniques for confections and pastries, creating decorative centerpieces, sugar artistry, and cake decorating. Fundamentals of baking science along with advanced finishing techniques. Lecture: 2 credits (30 contact hours). Laboratory: 2 credits (60 contact hours).

Identifies the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Applies the principles of nutrient needs throughout the life cycle through menu planning and preparation. Lecture: 3 credits (45 contact hours).

Introduces local, seasonal, and sustainable cooking emphasized through the management of fruit, grain, and vegetable production while applying various cooking techniques. Utilize fresh ingredients in the preparation of appetizers, salads, entrees, and desserts. Incorporates canning and preserving methods for when fresh ingredients are out of season. Lecture: 2 credits (30 contact hours) Laboratory: 2 credits (60 contact hours)

Identifies various cooking techniques for and the preparation of meats, seafood, poultry, and meat analogs. Lecture/Lab: 4.0 credits (90 contact hours).

This course includes the production of hot and cold sandwiches, hors d'oeuvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. Lecture/Lab: 4 credits (90 contact hours).

Focuses on the study and preparation of international and classical cuisine. Lecture: 2 credits (30 contact hours) Lab: 2 credits (60 contact hours).

Provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Identify leadership styles and skill development in human relations and personnel management. Lecture: 3 credits (45 contact hours).

Provides students with the opportunity to perform business and math skills using mathematical functions related to food service operations in the areas of cost, control , purchasing and receiving. Lecture: 3.0 credits (45 contact hours).

Focuses on the operations in front of the house management including service techniques and dining room service, beverage service (non-alcoholic and alcoholic beverages), POS systems, and menu planning. Lecture: 3.0 credits (45 contact hours).

Focuses on the operations in front of the house management including service techniques and dining room service, beverage service (non-alcoholic and alcoholic beverages), POS systems, and menu planning. Lecture/Laboratory: 4.0 credits (90 contact hours).

A general overview of the business aspects of starting and operating a personal chef service. Lecture: 3 credits (45 contact hours).

Practicum enhances the student's transition from class to the work of work by providing unpaid work experience in a simulated or on-campus setting that utilizes the skills required to achieve the student's occupational goal. Practicum: 2.0 - 3.0 credits (120-180 contact hours)

Enhances the student's transition from class to the workforce by providing a paid work experience in a setting that utilizes the skills required to achieve the student's occupational goal. Practicum: 2.0 -3.0 credits (120 -180 contact hours).