Culinary Arts

Degrees and Certificates

Classes

CUL 100 : Introduction to the College/Culinary Experience

This course facilitates the new Culinary Arts students’ transition to college and the Culinary Arts Program. This course provides students with academic planning and introduces them to the college’s resources and familiarizes them with the expectations, skills, and information necessary to succeed in the Culinary Arts Program. Students will learn professionalism, workplace-related life skills, and career exploration and development. As part of this course, students will begin their Career ePortfolio that will document their education. This course is part of a Learning Community with CIS 113 Hospitality Information Systems. Prerequisite(s): Open to Culinary Arts Students Only. Instructional Support Fee Applies. Gen. Ed. Competencies Met: Information Literacy and Written Communication. One lecture hour per week.

Credits

1
1. Outline the academic plan for a career in Culinary Arts. 2. Utilize time management skills in balancing academic, personal, and career activities. 3. Write a culinary resume. 4. Practice interviewing skills. 5. Identify the college's available resources to succeed in the Culinary Arts program. 6. Begin to work in a professional career ePortfolio that will demonstrate the student's achievements throughout the course of the program.

CUL 111 : Fundamental Culinary Skills and Techniques

This course covers basic cooking theories and techniques and prepares students to develop the skills needed to succeed in a professional kitchen. Students learn the tools of the kitchen and how to operate kitchen equipment, knife skills, and mise en place. This course introduces dry heat and moist heat cooking methods as well as combination cooking methods. It also includes stocks, sauces, soups, vegetable, and starch preparations, and breakfast cookery. Protein fabrication skills are practiced and students learn about local seafood. Participation in culinary functions is required. Prerequisite: ServSafe certified or concurrent enrollment in CUL 140. CUL 100 or concurrent enrollment. Two class hours and eight laboratory hours per week. Instructional Support Fee applies.

Credits

4
1. Identify the techniques practiced in professional kitchens 2. Demonstrate basic cooking methods using a variety of ingredients 3. Demonstrate the proper handling of kitchen tools and equipment operation 4. Demonstrate knife skills while preparing recipes 5. Identify different protein food categories and fabricated cuts 6. Cook and serve meals for culinary functions

CUL 112 : Garde Manger and Banquets

This course introduces students to Garde Manger where they learn the art of presenting food in a decorative manner. Techniques focus on charcuterie, appetizers, canapé, and hot and cold food preparations. Students apply these skills to learn how to set up, prepare, execute and serve culinary banquets and functions. Participation in culinary functions is required. Prerequisites: CUL 100, CUL 111. Two lecture hours and eight laboratory hours per week. Instructional Support Fee applies.

Credits

4
1. Demonstrate the preparation of forcemeats 2. Apply the methods for brining, curing, and smoking meats and fish. 3. Execute a variety of cold foods for buffet service. 4. Execute a variety of appetizers and hors d’oeuvres appropriate for banquets and functions 5. Execute the basic principles of buffet presentation.

CUL 113 : Baking and Pastry Fundamentals

This course covers the principles of professional baking including, formula conversion, weights, and measuring. Students learn to identify and operate the tools and equipment of the bakeshop while preparing a variety of high-quality baked goods and pastries. The course begins to examine the chemistry of baking through the preparation of quick breads, and yeast dough. Custards, pies, and frozen desserts are also introduced. One class hour and four lab hours per week. Pre or co-requisite: CUL 100. Instructional Support Fee applies.

Credits

2
1. Identify the tools of the bakeshop and operate bakeshop equipment 2. Calculate baking formulas with accurate ingredient measures 3. Demonstrate the ability to mix, shape, and bake a basic variety of lean, rich, and laminated yeast dough products used in commercial bakeries 4. Prepare a variety of baked, stirred, and frozen custards 5. Prepare a variety of pie dough and fruit fillings

CUL 114 : Dining Room Management

In this course, students learn the skills to run a successful front-of-the-house restaurant operation. Topics include guest relations, upscale casual dining etiquette, service, and dining room operations. Using communication skills and critical thinking, students develop their dining room management skills by providing customer service, taking, and delivering orders, and collecting payment on a weekly basis at the Grady Dining Room in an upscale casual environment. Students also learn the theory of food and beverage pairings and practice beverage service. Participation in culinary functions is required. Prerequisite: CUL 100. Competency Met: Critical Thinking. Two lecture hours and four laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Identify the steps necessary to run a successful restaurant from the front-of-the-house perspective. 2. Identify the steps involved with dining room service and culinary functions. 3. Demonstrate the ability to work professionally as an individual and as a team in a dining room setting. 4. Demonstrate the ability to interact with all kitchen personnel for a better relationship between the front and the back of the house.

CUL 115 : Culinary Arts and Sustainability

Students in this course explore the foodservice and industrialized agriculture impact on energy use, climate change, and societal challenges in today’s world. Students research food sourcing and disposing practices and discuss their environmental impact. Topics include sustainable food production, how to locally source foods, farm-to-table cooking, and harvest calendar. Three lecture hours per week. Gen Ed Competency Met: Written Communication.

Credits

3
1. Describe the current state of food production and how it impacts the environment. 2. Illustrate the negative impact of industrialized food sourcing and waste management. 3. Identify locally source foods. 4. Recognize the harvest calendar and the seasonality of ingredients. 5. Describe farm to table cooking.

CUL 123 : Wine and Bar Management

This course explores the world of wine and alcoholic beverages and its relationship with the fine dining experience. Topics include winemaking, beer brewing, and alcohol distillation. Students learn the proper procedures for a bar setup and the art of drink preparation and service. This course includes the "Training for Intervention Procedures by Servers of Alcohol" (TIPS), centered around a nationally recognized course, culminating in a standardized exam and certificate. Two lecture hours per week. Instructional Support Fee applies.

Credits

2
1. Explain the role of wine and alcoholic beverages in the fine dining experience 2. Describe the process of winemaking, beer brewing, and alcohol distillation 3. Demonstrate the ability to set up a bar, prepare and serve mixed drinks 4. Pass the TIPS (Training for Intervention Procedures for Servers of Alcohol) exam

CUL 140 : Food Safety Management

In this course, students will gain a thorough understanding of the principles and practices essential for maintaining the safety and integrity of our food supply from a managerial perspective. Through engaging lectures, interactive discussions, and hands-on activities, participants will explore key concepts such as foodborne illness prevention, personal hygiene, proper handling and storage techniques, and effective sanitation procedures. Regulatory compliance and industry standards will also be emphasized. This course requires the passing of a nationally recognized Food Safety Manager Certification exam. Two class hours a week. Instructional Support Fee applies.

Credits

2
1. Describe the principles and practices essential for maintaining the safety of food from a managerial perspective. 2. Apply proactive measures that prevent foodborne illnesses in various food service settings. 3. Identify potential food safety hazards. 4. Demonstrate personal hygiene practices associated with food safety. 5. Become certified in Food Safety Management.

CUL 151 : Essentials of Baking and Pastry

This course introduces students to the principles of professional baking including formula conversion, weights, and measuring. Students learn the use and care of the bakeshop tools and equipment. The chemistry of baking is emphasized through the preparation of quick breads, yeast doughs, and cookies. Concepts of enriched doughs, custards, creams and pies are also introduced. Participation in Culinary functions is required. Prerequisite: ServSafe certified or concurrent enrollment in CUL 140. CUL 100 or concurrent enrollment. Two lecture hour and four lab hours per week. Instructional Support Fee applies.

Credits

3
1. Identify the tools of the bakeshop 2. Operate the baking equipment safely and efficiently 3. Prepare a variety of quick breads and yeast doughs used in commercial bakeries 4. Prepare a variety of cookies using different mixing methods 5. Prepare a variety of custards, and creams 6. Prepare a variety of seasonal pies

CUL 152 : Essentials of Baking II

This course is a continuation of CUL 151 and focuses on laminated dough and pâté a choux as an introduction to classical pastries. The course introduces the preparation and use of custards, crème anglaise, and dessert sauces, and emphasizes the mixing methods, shaping, and portioning, filling, baking and finishing of cookies, petit fours, pies, and cakes. The course further emphasizes slicing, filling, and decorating layer cakes with a variety of decorating techniques, including icings and piping. This course requires participation in evening functions and continuation of the student's personal portfolio. It culminates in a final practical assessment which the student must complete with a "Pass" grade. Prerequisite: CUL 151 with a grade of C- or better or permission of the program director, and valid ServSafe Certification. Two class hours and eight lab hours per week. Instructional Support Fee applies.

Credits

4
1. Demonstrate the ability to prepare a variety of puff pastry products using laminated dough. 2. Demonstrate the ability to prepare and produce pie and sweet dough for the production of pies and pastries. 3. Demonstrate the ability to prepare a variety of cooked and baked desserts such as custards, cheesecakes, puddings and souffles. 4. Demonstrate the ability to mix, bake and decorate a variety of cakes using different methods and techniques. 5. Pass the Final PRACTICAL exam.

CUL 153 : Baking Technologies

This course explores the theory and food science of the baking process. It examines the principles and functions of ingredients (flours, fats, sweeteners, dairy) used in baking and pastry production. Students explore the variables of bakery ingredients and the physical behavior of the product from ingredients through formulation and production. The course uses oral and written reports to emphasize the analysis of the final products. Participation in culinary functions is required. Prerequisite: CUL 151 or concurrent enrollment. Two lecture hours and three laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Describe the function of ingredients used in baking and pastry products. 2. Evaluate the production techniques and formulas used in baking and pastry products 3. Explain how to improve final products outcome if necessary. 4. Create new recipes to meet consumer tastes based on class experiments

CUL 154 : Introduction to Showpieces and Displays

This course explores the design and techniques of contrasting amenities, showpieces, and displays of various sizes, shapes, and themes, using a variety of media. Students plan, execute, and maintain the Culinary Arts public display area. Students continue to develop their personal portfolio. Prerequisite: CUL 151 and CUL 153 with grades of C- or better or permission of program director, and valid ServSafe Certification. Two class hours and three laboratory hours per week. Instructional Support Fee applies.

Credits

3
  1. Demonstrate an understanding of function themes in order to enhance and display food and decorative work.
  2. Design and execute seasonal, celebratory and holiday themed decor as it relates to themed functions.
  3. Demonstrate the ability to arrange plates for a la carte, platters, buffets and centerpieces, utilizing the principles of form and color.
  4. Manage the ongoing display area.

CUL 155 : Cooking Skills for Bakers

This course focuses on the cooking skills for bakers or pastry chefs working in smaller establishments. The learning skills include meat fabrication, preparation cooking and utilization of protein, stock, vegetable, and starch items. Prerequisite(s): ServSafe Certification or concurrent enrollment in CUL 140. One lecture hour and four laboratory hours per week. Instructional Support Fee applies.

Credits

2
1. Demonstrate the ability to perform a variety of basic cooking methods in a commercial kitchen, including meat fabrication, preparation cooking, utilization and storage of a variety of protein, stock, vegetable and starch items. 2. Demonstrate an understanding of doneness and seasoning and the skill necessary to prepare a generated meal using a protein, starch, vegetable and sauce.

CUL 156 : Artisan Bread

This course reinforces the skills, techniques, and equipment used in the production of lean and enriched yeast doughs learned in CUL 151. It examines the chemistry of baking through the preparation of commercial yeast doughs, and Artisan breads. The course emphasizes natural and commercial yeast fermentation, ingredient functions, flavors, and bread baking. Students in this class prepare all bread products used in culinary functions. Participation in culinary functions is required. Prerequisite(s): CUL 151. Two lecture hours and four laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Apply the skills and techniques of baking in the production of artisan breads. 2. Explain how fermentation affects bread making. 3. Prepare commercial and artisan-style breads. 4. Prepare a variety of bread products for culinary functions.

CUL 157 : French Pastries

This course reinforces the skills, techniques, and equipment used in the production of classical French pastries learned in CUL 151. Students focus on preparing products including laminated doughs, pâté choux, pâte brisée, pâte sucrée, custards, creams, and dessert sauces. Emphasis is placed on the mixing methods, decorative shaping, and portioning skills. Students in this class will prepare a variety of pastries for culinary functions. Participation in culinary functions is required. Prerequisite(s): CUL 151. Two lecture hours and four laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Apply the skills and techniques of baking in the production of French-inspired pastries. 2. Explain the mixing methods of various pastry doughts. 3. Demonstrate the steps in preparing a variety of pastry doughs. 4. Prepare commercial and artisan-style French pastries. 5. Prepare a variety of pastry products for culinary functions.

CUL 160 : Introduction to Hospitality Food Services

This course will provide an introduction for the hospitality student to the basic culinary roles found in commercial food production. Through lecture/demonstration, the student will gain a practical knowledge applicable to professional kitchens as well as hand tools and large equipment in order to develop the confidence necessary to interact with and supervise food service professionals. Additionally, all aspects of menu production utilized in full service kitchens will be covered. Students will also be instructed in CPR (Cardio Pulmonary Resuscitation) and must pass the practical exam and receive their certificate to pass the course. Culinary Function participation is required. Two lecture hours and three laboratory hours per week. Proper Uniform required for all sessions. Instructional support fee applies.

Credits

3
1. Name and demonstrate the use of all of the small hand tools used in the commercial kitchen. 2. Demonstrate a working knowledge of the refrigeration and cooking equipment in the commercial kitchen. 3. Demonstrate a knowledge of all of the various food production methods demonstrated by the chef/instructor. 4. Dress in a professional manner. 5. Demonstrate the ability to discuss foods and menu productiuon using the correct terminology.

CUL 216 : Cuilnary Capstone Experience

This capstone course integrates all the skills and competencies needed to prepare a multi-course tasting menu in a fine dining environment. Students research and develop a menu, create recipes, and determine the cost of food and nutritional analysis. Students work as a team to create a unique theme for a special event dinner while planning and executing the food and beverage services. Successful completion of the practical exam, with a grade of "Pass" is required. Students complete their Career ePortfolio by the conclusion of this course. Participation in culinary functions is required. Prerequisite(s): CUL 111 or CUL 151. Three lecture hours per week. Instructional Support Fee applies.

Credits

3
1. Create a multi-course tasting menu for a fine dining event 2. Design a fine dining experience for guests in an upscale setting 3. Execute the food and beverage services for culinary events 4. Analyze the cost of food and nutritional analysis of a fine dining menu 5. Complete the Career ePortfolio 6. Pass the final practical exam

CUL 240 : Purchasing, Menu Planning and Cost Control

The course introduces students to the business aspect of the culinary world. Students explore food procurement, product identification, and principles of receiving and storing perishable and non-perishable goods. Principles of cost control and yield testing are discussed and demonstrated. Menu format and styles are analyzed and menu pricing discussed. Students learn how to cost recipes using spreadsheets. Pre or corequisite(s): CUL 100 and MTH 115. Three lecture hours per week. Instructional Support Fee applies.

Credits

3
1. Apply the procurement principles and procedures of the hospitality industry. 2. Analyze specific product characteristics, especially their market distribution, quality standards, and seasonal availability. 3. Prepare product specifications 4. Use spreadsheets to calculate food costs and yield tests 5. Describe the different styles of menus and its pricing

CUL 241 : Foodservice Operations

This course focuses on the business aspects of a foodservice operation. Students learn the theory and application of the steps necessary to run a successful foodservice establishment. Emphasis is placed on a team project which includes concept design, business plan writing, marketing, menu development, recipe costing, purchase specifications, employee job descriptions and training programs. Business concepts such as yearly income statements, food and labor costs, and over-head expenses are calculated. Prerequisite(s): MTH 115 and CUL 240. Two lecture hours per week. Instructional Support Fee applies.

Credits

2
1. Design a concept for a foodservice operation 2. Identify the steps necessary to open a restaurant 3. Write a business plan for a foodservice operation 4. Calculate food and labor costs for a foodservice operation 5. Explain the fiscal and legal roadblocks to owning a restaurant

CUL 245 : Modern Cooking Techniques

This course introduces students to different techniques and equipment used in avant-garde cooking. Students explore how classical cooking techniques evolve using modern technology. Students refine their cooking and plating skills and apply advanced culinary techniques to prepare a variety of highly creative and thought-provoking menus in a la carte setting while emphasizing current upscale fine dining industry practices. Participation in culinary functions is required. Prerequisite(s): CUL 111. One lecture hour and five laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Describe the characteristics and methodology of avant-garde cooking. 2. Explain how modern cooking techniques evolved from classical preparations. 3. Operate modern kitchen equipment used in progressive cuisine. 4. Apply the theory of modern plating concepts to create dishes.

CUL 248 : Restaurant a la carte Cooking

This course introduces students to the restaurant world. This course teaches students the challenges of operating an upscale casual restaurant and how to control costs, manage profit, and price menus without degrading food quality. Students prepare to cook, plate and present weekly lunch menus served in an upscale casual environment. Students rotate through the different stations of a restaurant kitchen and work as a team applying their skills to complete a successful lunch service. Participation in culinary is functions required. Prerequisite(s): CUL 111. One lecture hour and five laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Describe the concept of upscale casual dining. 2. Work as a team to prepare menus for lunch in an upscale casual setting. 3. Apply culinary skills and techniques to cook menus in an a la carte setting. 4. Prepare recipe cost sheets showcasing the cost of food prepared. 5. Evaluate the operating challenges of an a la carte business and its impact on profits.

CUL 251 : Advanced Pastry Arts

This course introduces students to different techniques and equipment used in advanced dessert preparations. Influenced by different cultural regions of the world, ingredients and techniques, students research, develop and prepare a variety of highly creative and thought-provoking desserts with various components while emphasizing current industry practices. Participation in Culinary functions is required. Prerequisite: CUL 151. Two lecture hours and eight lab hours per week. Instructional Support Fee applies. Gen. Ed. Competencies Met: Human Expression

Credits

4
1. Identify techniques and equipment used in modern dessert preparations 2. Examine dessert preparations from different cultures with a focus on ingredient and techniques 3. Prepare a variety of dessert components influenced by cultural regions of the world 4. Prepare a variety of frozen desserts

CUL 252 : Advanced Pastry Arts II

This course focuses on decorative work and display pieces. It requires projects in chocolate and pastillage and focuses on the use of pastillage, sugar, and chocolate in showpieces. It also explores candy making and poured, pulled, and blown sugar. Prerequisite: CUL 251 with a grade of C- or better or permission of the program director. Three class hours and twelve lab hours per week. Instructional Support Fee applies.

Credits

6
  1. Demonstrate an academic knowledge of the history of chocolate, chocolate tempering, and a variety of uses for chocolate.
  2. Demonstrate the ability to make confections using tempered chocolate, sugar and a variety of fillings.
  3. Demonstrate an academic knowledge of sugar and its uses for decorative purposes.
  4. Demonstrate the ability to design a variety of sugar media pieces for decorative purposes.
  5. Demonstrate the ability to create a sugar showpiece using an array of techniques and procedures with cooking, blowing and pouring sugar, airbrushing and other decorating media.
  6. Create, produce, design and plate international desserts and breads for the CUL 212 International menu.
  7. Produce bakery and pastry products simultaneously with CUL 256 for the Senior Recognition Dinner.

CUL 253 : The Art of the Cake

This course introduces students to the art of cake making. Students begin preparing cakes using the creamed fat and whipped egg methods. Students explore the techniques of slicing, filling, and decorating layer cakes with a variety of decorating techniques, including icings and piping. Students study the history of decorated cakes such as tiered wedding cakes and theme cakes. Topics such as pricing, selling, and displaying high-end decorative cakes are covered and demonstrated. Prerequisite(s): CUL 151. Two lecture hours and four lab hours per week. Instructional Support Fee applies.

Credits

3
1. Demonstrate the creamed fat and whipped egg cake making methods 2. Demonstrate decorating techniques used in theme cakes 3. Design and decorate tiered wedding cakes 4. Make a variety of decorative elements using gum paste and pastillage.

CUL 254 : Contemporary Plated Desserts

In this course, students prepare and present hot and cold desserts in a restaurant a la carte setting using modern plating techniques. Students learn how to control costs, manage profit, and price dessert menu items without degrading food quality. Station organization, timing, and teamwork are emphasized while preparing and serving individual desserts for lunch in an upscale casual environment. Dessert presentation for functions and banquets is highlighted. Participation in culinary functions is required. Prerequisite(s): CUL 151. Two lecture and four laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Apply a variety of contemporary plating techniques to dessert presentations. 2. Work as a team to organize stations for dessert creation and sale. 3. Apply theories of modern plating to individual desserts. 4. Evaluate the cost of food prepared and its impact on profits.

CUL 255 : Chocolate and Confectionery Techniques

This course covers the process of chocolate making from the cultivation of cacao to the production of various chocolate confections. Students learn how to temper chocolate and use it for decorative applications. Products prepared in this class include confections such as truffles, molded bon bons, petit fours, and a variety of mignardises. This course explores candy making and poured, pulled, and blown sugar. Participation in culinary functions is required.

Credits

3
1.Describe the process of chocolate making from beginning to end. 2. Demonstrate the skill of tempering chocolate for decorative shapes applications. 3. Prepare a variety of mignardises and confections. 4. Prepare candies and decorative sugar pieces."

CUL 261 : Classical Cuisine

This course covers the foundations of formal cuisine, studying and preparing the recipes of Escoffier, Carême, and other early masters. Students apply varied skills to produce classical and nouvelle European menus through the evaluation of flavor profiles, history, and culture. Prerequisite(s): CUL 111. One lecture hour and five laboratory hours per week. Instructional Support Fee applies.

Credits

3
1. Identify the various individuals involved in Classical Cuisine. 2. Explain the legacy and influence of Escoffier and Caremme in today’s cooking styles. 3. Demonstrate various cooking methods and techniques used in classical cuisine preparations. 4. Apply the theories of classical cooking techniques in the preparation of classical and nouvelle European menus.

CUL 262 : International Cuisine

The course takes students on a culinary journey around the world. Students learn through classroom lectures the culinary influence in history and culture of selected countries around the world from an artistic point of view. Students apply varied skills to produce contemporary internationally influenced menus through the evaluation of flavor profiles, history, and culture. Students create their own dish from a country of their choosing and reflect on the experience. Participation in culinary functions is required. Prerequisite(s): CUL 111. One lecture hour and five laboratory hours per week. Instructional Support Fee applies. Gen. Ed. Competencies Met: Human Expression

Credits

3
1. Explain the relationship between food and culture. 2. Explain how the cuisines of other countries influence personal and cultural identities. 3. Demonstrate various cooking techniques used to prepare international cuisines covered in this course. 4. Create a well-researched dish from a selected country using the skills acquired in this course. 5. Assess the aesthetic expression of dishes created in class.