College Catalog
Baking I, Baking II, Contemporary Cuisines, Culinary Skills I, Culinary Skills II, Food & Beverage Serv Lab, Food & Beverage Service, Food Truck Prod & Service, Garde Manger I, Global Cuisines, Menu Design, Nutrition for Foodservice, Purchasing, Sanitation & Safety, Sanitation & Safety Lab, Therapeutic Cuisine, Wine Appreciation
Courses are listed by course discipline prefix, number, course title, credit hours, and, in parentheses, the number of lecture, laboratory and/or work experience/clinical hours, and the semester the course is offered. Local and state prerequisites and corequisites are identified by superscript L for localL and S for stateS. The symbol “AND” indicates the course will be offered “As Needs Demand.”
UGETC represents the Universal General Education Transfer Component as described in the Comprehensive Articulation Agreement (CAA).
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 160 | Baking I | 3 (1-4) | Spring, Fall |
Corequisite: CUL-110S
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 260 | Baking II | 3 (1-4) | Fall |
Prerequisite: CUL-110S, CUL-160S; ENG-025L, CUL-110AL
This course is designed to further students' knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 245 | Contemporary Cuisines | 5 (1-8) | Spring |
Prerequisite: CUL-110S, CUL-140S
This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current and developing trends such as adaptation of native/regional ingredients and preparation methods into contemporary cuisines. Upon completion, students should be able to demonstrate knowledge of a variety of contemporary cuisines. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 140 | Culinary Skills I | 5 (2-6) | Spring, Fall |
Corequisite: CUL-110S
This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 240 | Culinary Skills II | 5 (1-8) | Spring |
Prerequisite: CUL-110S CUL-140S; ENG-025L
This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items. (2017 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 135A | Food & Beverage Serv Lab | 1 (0-2) | Spring, Fall |
Corequisite: CUL-135S
This course provides a laboratory experience for enhancing student skills in effective food and beverage service. Emphasis is placed on practical experiences including greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate practical applications of human relations and the skills required in the service of foods and beverages. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 135 | Food & Beverage Service | 2 (2-0) | Spring, Fall |
Corequisite: CUL-135AL
This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety of settings. Topics include greeting/service of guests, dining room set-up, profitability, menu sales and merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 175 | Food Truck Prod & Service | 3 (1-4) | Spring |
Prerequisite: CUL-110S
This course covers the fundamentals of food production, set up, maintainence, and operation of a food truck. Emphasis is placed on prepping, storing and serving food in a timely manner in a food truck setting. Topics will include health regulations, compliance, equipment limitions, and maintaince of food truck operating systems. Upon completion, students should be able to set up, operate and properly execute food truck menus to industry standards.(2026 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 170 | Garde Manger I | 3 (1-4) | Summer, Spring |
Corequisite: CUL-110S
This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 230 | Global Cuisines | 5 (1-8) | Spring |
Prerequisite: CUL-110S, CUL-140S; CUL-110AL, CUL-160L, CUL-240L
This course provides practical experience in the planning, preparation, and presentation of representative foods from a variety of world cuisines. Emphasis is placed on indigenous ingredients and customs, nutritional concerns, and cooking techniques. Upon completion, students should be able to research and execute a variety of international and domestic menus. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 130 | Menu Design | 2 (2-0) | Summer |
This course introduces menu design and its relationship to foodservice operations. Topics include layout, marketing, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 112 | Nutrition for Foodservice | 3 (3-0) | Spring |
This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 120 | Purchasing | 2 (2-0) | Spring |
This course covers purchasing for foodservice operations. Emphasis is placed on yield tests, procurement, negotiating, inventory control, product specification, purchasing ethics, vendor relationships, food product specifications and software applications. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 110 | Sanitation & Safety | 2 (2-0) | Spring, Fall |
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 110A | Sanitation & Safety Lab | 1 (0-2) | Spring, Fall |
Corequisite: CUL-110S
This course provides a laboratory experience for enhancing student skills in the basic principles of sanitation and safety. Emphasis is placed on personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate practical applications of sanitation and safety procedures in the hospitality industry. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 165 | Therapeutic Cuisine | 3 (1-4) | Spring |
Corequisite: CUL-110S, CUL-140S
This course covers the principles of therapeutic cooking with an emphasis on gluten free, allergy free, and vegan cooking. Topics include vegan, lacto-ovo, vegetarian, nut-free, dairy-free, wheat-free, soy-free, and corn-free meal preparation. Upon completion, students should be able to demonstrate an understanding of common dietary preferences and intolerances, and be able to safely and accurately execute allergy-free meal plan preparation.(2015 SU)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| CUL | 214 | Wine Appreciation | 2 (1-2) | Fall |
Prerequisite: ENG-025L
This course provides an introduction to information about wine from all the major wine producing regions. Emphasis is placed on the history of wine, production, characteristics, wine list development, laws, purchasing and storing requirements. Upon completion, students should be able to evaluate varietal wines and basic food pairings. (2011 FA)