Culinary Arts

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 laboratory hour per week.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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