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. 1 credit

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 102 : Culinary Art

This course develops skills that allow culinary and baking and pastry arts students to present food in an artistically pleasing manner utilizing art skills which includes the creation of three dimensional plates and platters utilizing the principles of form, function, and color. Instructional Support Fee applies. Three lecture hours per week for five weeks. 1 credit Fall

Credits

1
1. Understanding of design/art principles. 2. Observational drawing skills. 3. Proficiency with varied media. 4. Aptitude to actively use the imagination.

CUL 103 : Culinary Photography

This course develops skills that allow culinary and baking and pastry arts students to present food in an artistically pleasing manner and digitally record it by the use of a digital camera and correct them for improved professional appearance by means of image editing software. Instructional Support Fee applies. Three lecture hours per week for five weeks. 1 credit Fall

Credits

1
1. Understanding of design/art principles. 2. Observational drawing skills. 3. Proficiency with varied media. 4. Aptitude to actively use the imagination.

CUL 104 : Culinary Ice Carving

This course develops skills that allow culinary and baking and pastry students to present food in an artistically pleasing manner and enhance the food service area by introducing them to the basic skills needed to prepare centerpieces and socles to enhance the appearance of food presentation. Instructional Support Fee applies. Two lecture hours and eight lab hours for two weeks. 1 credit Fall

Credits

1
  1. The student will be able to describe the use of ice as a decoration and its place in the culinary world.
  2. The student will demonstrate the use of ice carving tools and operate them safely.
  3. The student will demonstrate the ability to prepare a usable template.
4. The student will demonstrate the ability to display both single and multi-block ice sculptures.

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. 4 credits

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. 4 credits

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-requiste: CUL 100. Instructional Support Fee applies. 2 credits

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. 3 credits

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. 3 credits

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 121 : Dining Room Functions I

This course introduces students to the proper dining room procedures and the relationship of the dining room to the kitchen. It covers a variety of service styles including American, Buffet, Banquet and Family Style. The course also covers beverage service relative to these types of service. The course requires participation in evening functions. Two lecture hours per week. Instructional Support Fee applies. 2 credits Fall; Day only

Credits

2
  1. Demonstrate the ability to work in a professional dining room in a variety of foodservice settings including; a la carte, buffet, banquet, American and family services.
  2. Demonstrate the ability, through role play and functions, to interact with all guests, including those requiring additional services and/or dietary restrictions.
  3. Demonstrate the ability to work the various stations assigned at the required Culinary Arts functions.
  4. Demonstrate familiarity with the tools, service ware and equipment utilized in basic dining room service including their location, use and proper maintenance.

CUL 122 : Dining Room Functions II

This course focuses solely on the practical aspect of operating an a la carte dining room. Students develop their front-of-the-house skills by greeting customers, taking and delivering orders, and collecting cash. This course requires evening function participation. Prerequisite: CUL 121 with a grade of C- or better, or permission of the program director, and valid ServSafe certification. One lecture hour and four laboratory hours per week. Instructional Support Fee applies. 2 credits Spring; Day only

Credits

2
  1. Function at the various dining room stations.
  2. Demonstrate table settings, meal and beverage service.
  3. Demonstrate the ability to work professionally as an individual and as a team in the Grady Dining Room.
4. Demonstrate the ability to interact with all kitchen personnel and develop an understanding of the relationship between the front and the back of the house.

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. 2 credits

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 : Sanitation for Culinarians

This course focuses on the safe and sanitary operation of a restaurant and pastry shop and, using the Hazard Analysis Critical Control Point System (HACCP), focuses on the safe and sanitary purchasing, receiving, storing, cooling, and reheating of meats, produce, seafood, and baking ingredients (flours, fruits, dairy products, thickeners) to prevent food borne illness. The course centers on a nationally certified course sponsored by the National Restaurant Association and culminates in a standardized exam and the awarding of the ServSafe certificate. It also meets one of the mandatory requirements for certification in the American Culinary Federation (ACF). Two class hours a week. Instructional Support Fee applies. 2 credits. Fall; Day only.

Credits

2
  1. Develop an awareness of food-borne illnesses, what causes them, and how they can be prevented.
  2. Assess the need for a Hazard Analysis Critical Control Point food safety system in a foodservice establishment and implement that system.
  3. Develop an awareness of and be able to discuss sanitation in purchasing and receiving practices as they apply to the food service industry.
  4. Demonstrate the ability to properly issue, prepare, hold, serve, cool, and store food and leftovers and re-heat food for service to insure proper sanitation and prevention of food-borne illness.

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. 3 credits

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. 4 credits. Spring; Day only.

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. 3 credits Fall

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. 3 credits Spring; Day only

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. 2 credits Fall

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. 3 credits

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. Prerequiste(s): CUL 151. Two lecture hours and four laboratory hours per week. Instructional Support Fee applies. 3 credits

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. 3 credits Fall, Spring.

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 165 : Culinary Arts or Baking Arts Certificate Seminar

This course is the capstone course for the Certificate of Achievement in Culinary Arts or Baking and Pastry. Students will develop a Professional Portfolio that will record their progress through writing assignments and portfolio requirements. Valid ServSafe Certificate required. Culinary Arts Majors Prerequisite(s): CUL 121 and CUL 140. Co-requisite(s): CUL 112, CUL 113, and CUL 240. Baking and Pastry Arts Majors Prerequisite(s):CUL 140. Co-Requisite(s): CUL 152, CUL 154, and CUL 240. One lecture hour per week and one online laboratory hour per week. 1 credit Spring, Evening/Weekend only

Credits

1
1. Establish a clear education plan for their culinary arts education and career which demonstrates a pathway from their first semester to their first professional culinary arts position through kitchen and academic organization. 2. Create a professional portfolio that records their progress for an entry level foodservice position.

CUL 211 : Advanced Culinary Techniques I

This course encompasses a wide variety of high-level practical preparation skills in the areas of Garde Manger, Classical French Cuisine, and Cuisine of the Americas. The section on Garde Manger builds on the basic essential skills and applies them at an advanced level to the art of presenting food in a decorative manner. The course also includes various components of the garde manger's skills, including cheese and sausage making, appetizers and canapé preparation, decorative vegetable carving and food smoking, pâtés, galantines, and cold food presentation. The class lessons in the Classical French Cuisine segment reflect the very foundations of formal cuisine, studying and preparing the recipes of Escoffier, Carême, and other early masters. The Cuisine of the Americas' section covers the cooking of North and South America, focusing on the important culinary regions in each area. Prerequisite: CUL 112 with a grade of C- or better, a "Pass" grade in the Practical Exam and satisfactory progress in the student's personal portfolio, or permission of the program director. Three class hours and twelve lab hours per week. Instruction Support Fee applies. 6 credits Fall; Day only

Credits

6
A. Regional American Cuisine:
  1. Demonstrate an academic knowledge of the various regions and the uses of a variety of ingredients (indigenous and assimilated and commonly used raw and prepared) in this country and the states which make up those regions.
  2. Demonstrate the ability to prepare and present American regional dishes.
  3. Demonstrate the ability to exchange the regional ingredients with similar ingredients from other regions without changing the integrity of the dish.
  4. Demonstrate an academic knowledge of the terms, phrases and cooking procedures to replicate the dishes from the regions.
  5. Demonstrate an academic knowledge of the evolution of the recipes and dishes in the various regions from their roots to modern day applications.
B. Garde Manger:
  1. Demonstrate an understanding of and the ability to plan and execute basic principles of buffet presentation.
  2. Demonstrate the ability to prepare a variety of forcemeats and use them to prepare sausages, pates, terrines, galantines and roulades.
  3. Demonstrate the ability to use proper methods for brining, curing and smoking meats and fish.
  4. Demonstrate the ability to prepare a variety of salads, cold sauces, condiments and pickles appropriate for buffet service.
  5. Demonstrate the preparation of a variety of appetizers and hors d’oeuvres.
C. Classical French Cuisine:
  1. Demonstrate an academic knowledge of the various individuals involved in Classical Cuisine such as Caesar Ritz and Auguste Escoffier and the evolution of Classical Cuisine from earlier cuisine into modern cuisine.
  2. Demonstrate knowledge of the ingredients, applicable cooking methods and procedures and meal service of classical cuisine.
  3. Demonstrate the ability to convert classical recipes into modern recipes using modern procedures and ingredients.

CUL 212 : Advanced Culinary Techniques II

This course applies the skills acquired in CUL 111 and CUL 112. The course applies a variety of International Cuisines studied through classroom lecture and practical work in the kitchen. In addition to the classroom participation in the evaluation of the products prepared, students also prepare food for sale in the Grady Dining Room for lunch one day a week. The course covers Asia, the Mediterranean/Europe, and the African continent. It requires participation in evening functions and continued development of the student's culinary portfolio. Prerequisite: CUL 211 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. 6 credits Spring; Day only

Credits

6
  1. Demonstrate an academic knowledge of the history, geography, food ingredients and general characteristics of the International cuisines covered in this course.
  2. Prepare and present a variety of dishes from these regions.
  3. Create and execute an International Menu.
  4. Demonstrate the ability to mise en place and execute the various stations necessary to operate an a la carte kitchen.

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. 3 credits

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 221 : Advanced Tableside Service

This course introduces the student to a variety of international table services focusing on table-side dinner menu preparations. This course culminates in a required public evening function featuring an advanced service style. Prerequisite(s): CUL 121 with a grade of C- or better, or permission of the program coordinator, and valid ServSafe Certification. Three lecture hours per week. Instructional Support Fee applies. 3 credits Fall

Credits

3
  1. Demonstrate the ability to work professionally as an individual, and as a team, at the College’s various functions and in the Grady Culinary Arts Dining Room.
  2. Demonstrate and explain the mise en place of various preparation methods and procedures for presentation of appetizers, salads, entrees, drinks and desserts
as they pertain to Tableside Cookery.
  1. Demonstrate International Service and wine service techniques as they pertain to Tableside Service.
  2. Demonstrate, from set-up to break down, a dining room table for multicourse and formal dining presentations as it pertains to Tableside Service.

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 corquisite(s): CUL 100 and MTH 115. Three lecture hours per week. Instructional Support Fee applies. 3 credits. Spring

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. 2 credits Spring

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. 3 credits

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. 3 credits

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 4 credits

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. 6 credits Spring; Day only

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. 3 credits Fall

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. 3 credits

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, Pastillage, and Mignardises

This course covers the process of chocolate making, from the cultivation and harvesting of cacao to the production of various chocolate products. Students learn how to temper chocolate and use it for decorative applications. Products prepared in this class include mignardises such as truffles, cookies, petit fours, and confections. This course explores candy making and poured, pulled, and blown sugar. Various decorative techniques using isomalt and pastillage are also introduced. Students in this class work as a team to test a variety of chocolate desserts and mignardises featured in a fine dinning event. 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. Describe the process of chocolate making from beginning to end. 2. Demonstrate the skill of tempering chocolate for decorative shapes. 3. Prepare a variety of mignardises and confections. 4. Prepare candies and sugar decorative pieces. 5. Develop, as a team, chocolate desserts and mignardises for a fine dining event.

CUL 256 : The Capstone Experience for Bakers

This course is the capstone course for Culinary Arts majors and culminates in the presentation of the Senior Recognition Dinner. Students develop a menu, determine the nutritional analysis for the menu, plan and execute the plate presentations and beverage services. Students complete their Culinary Arts Personal Portfolio by the conclusion of the course. In conclusion of this course, Baking and Pastry students will have accumulated a minimum of 125-150 practicum hours. Prerequisite: CUL 251 with a grade of C- or better or permission of the program director. Students must have completed or be concurrently enrolled in all courses required for graduation or permission of the program director. Three class hours per week. Instructional Support Fee applies. 3 credits Spring; Day only

Credits

3
  1. Research and create a gourmet dessert buffet menu consisting of: Chocolates and candy confections, three breads that differ in flavor, texture and presentation, a sorbet to complement and enhance the dinner menu, a selection of petit fours or mini pastries, and a selection of cakes and entremets that complement the dinner and dessert menu.
  2. Plan and design the presentations used in a full buffet menu and a final menu presentation.
  3. Create and photograph an acceptable tray/plate setup for desserts and showpieces.
  4. Present and serve a dessert buffet with individual desserts and cut pastries appropriate to the event.
  5. Establish the method of service appropriate for the menu.
  6. Decorate and present showpieces or table amenities using one or more of the following media: Sugar/Chocolate/Pastillage/Ice/Gumpaste.
  7. Determine the nutritional value of each portion of dessert.
  8. Establish the cost for each item on a 10-person recipe and individual portion basis, utilizing acceptable commodity ordering sheets.
9. Pass the final PRACTICAL exam.

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. 3 credits

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 3 credits

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.