CUL - Culinary Courses
CUL 102 - Introduction to Culinary Arts
3 credits/3 contact hours
This course will provide an overview of the culinary profession, its history and interaction with society and the aspects of presenting food. Topics discussed will be the food service industry and career paths within it, cuisine from a regional, historical and societal perspective, and the organization and terminology of the professional kitchen. Also students will become familiar with the aesthetic theories behind presentation including color theory, shape, texture, aroma and the physiology of taste.
CUL 104 - Food Service Sanitation
3 credits/3 contact hours
Lectures on the causes of food-borne illnesses and accident prevention practices in food service establishments are presented. A Hazard Analysis of Critical Control Point (HACCP) Management-oriented treatment for the prevention of food-borne illnesses, safe food handling, personal hygiene, sanitary design and care of facilities and equipment, pest control, and self-inspection. Students will review and interpret food service laws for consumer protection and standards for employee working conditions. Students are also introduced to the methodology of dishwashing systems for the best sanitation results. Utilization of materials, causes, and prevention of accidents, and discussion of elementary first aid including the Heimlich Maneuver are covered with emphasis on employee training. Upon successful completion of this course the student will receive a certificate from the National Restaurant Association.
CUL 106 - Foundational Culinary Techniques
4 credits/8 contact hours
Students will learn the basics of handling, storing and preparing food. Starting with knife skills, students will move on to the preparation of stocks, sauces and soups. They will then study the preparation of vegetables, starches, meats, seafood and poultry with a focus on the basic formulas and cooking methods. Students will also be exposed to foundational baking techniques. Prerequisite: CUL 104 (or may be taken concurrently)
CUL 108 - Principles of Nutrition
3 credits/3 contact hours
This course studies the relationship between food and health. The importance of nutritionally balanced and well-prepared meals is emphasized through study of the functions of carbohydrates, fats, proteins, and fiber in the diet. Emphasis is on the principles of nutrition, the six basic nutrients, and related health concepts. Various eating behaviors, recommended dietary intakes and tools for diet management will be discussed.
CUL 131 - Culinary Operations I
3 credits/3 contact hours
An introduction to the design and management of the professional kitchen. In this course students will learn about menu design, writing and costing recipes, kitchen design, forecasting work-force requirements, and assess purchasing requirements. Students will also be given an overview of the financial management practices common in the restaurant industry.
Prerequisite: MAT 092 or appropriate Mathematics Placement Exam score.
CUL 143 – Artisan Breads
3 credits/4 contact hours
This course is an exploration of the styles, techniques and artistry of small scale bread production. Students will learn the different types of grains and dough used in artisan bread making. They will learn to develop recipes and analyze flaws in production.
Prerequisite: CUL 106 (may be taken concurrently)
CUL 146 – Garde Manger
3 credits/4 contact hours
Students will learn the art of Garde Manger. They will study the preparation of salads and dressings, hors d’oeuvres and amuse-bouche, sandwich and egg dishes. The course will introduce charcuterie, cheeses as well as buffet and platter presentation.
Prerequisite: CUL 106 (or may be taken concurrently)
CUL 200 - Topics in Culinary, Lab
3 credits/4 contact hours
This hands-on course investigates specialized topics in the culinary arts focused on any combination of the following; the application of different technologies to cooking methods, a geographical exploration of cuisine, and a historical treatment of culinary traditions. Students will learn the fundamental principles and techniques of the topic area. Topics discussed will either be outside of those carried in the catalog on a regular basis or a more in depth treatment of a specialized topic. The course may be repeated for credit when the topic varies.
Prerequisite: CUL 106
CUL 221 - Baking, Pastry and Desserts
4 credits/8 contact hours
This course will entail the study of breads, doughs, custards, meringues, and candies in conjunction with the use of fruits and chocolate. These elements will be used to produce desserts as well as savory applications. Students will learn presentation and decorating techniques that will include dessert sauces, decoration, chocolate and sugar work.
Prerequisite: CUL 106
CUL 223 - Specialty Cakes
3 credits/4 contact hours
In this course students will explore advanced topics in the production and decoration of cakes. Cakes will include multi-tiered and novelty designs. Students will also develop advanced decorating techniques involving icings, frostings and fondant. They will gain experience in the production of cakes for special occasions such as weddings and themed events as well as signature cakes suitable for restaurant service.
Prerequisite: CUL 221 (can be taken concurrently)
CUL 226 – Advanced Culinary Arts
3 credits/4 contact hours
Students will learn advanced preparations for meats, seafood and poultry. Topics covered will be game meats, variety meats, as well as exotic fruits and vegetables. Also covered will be cooking for populations with special dietary needs, allergies as well as vegetarian cooking and other alternative diets. Techniques of building flavors in sauces and other components will be emphasized. Students will also be exposed to recent trends in food including the local food movement and molecular gastronomy.
Prerequisite: CUL 221
CUL 231 - Culinary Operations II
3 credits/3 contact hours
Building on Culinary Operations I, students will learn the application of analytical techniques and use of Profit and Loss statements to control food, labor and inventory costs. This course will explore the importance of marketing concepts, the assessment of customer expectations and the role of technology in a restaurant.
Prerequisite: CUL 131
CUL 233 – Chocolates and Confections
3 credits/4 contact hours
In this class, students will explore the theory and techniques of chocolate and confection production. Topics covered will include the handling, production and use of chocolates, sugars, marshmallows, nougats, ganaches, jellies and creams. Students will also examine the uses of modeling chocolate, enrobing and finishing techniques and the designing and production of basic chocolate display pieces. The focus will be on the production of confections for the artisan confectioner and chocolatier.
Prerequisite: CUL 221
CUL 241 – European Pastry
3 credits/4 contact hours
This class will focus on the advanced art of European pastry. Students will examine the production of cakes, tortes, pastries and individual desserts using classic pastry techniques developed in European countries including France, Vienna, and Italy. There will be an exploration of classic desserts with a strong focus on plating, garnishing and presentation, as well as the opportunity to use the techniques and preparations to develop unique pastries and specialty desserts.
Prerequisite: CUL 221
CUL 262 – Old World Cuisines
3 credits/4 contact hours
A study of cooking techniques and preparations from across Europe. Cuisines covered will include Provençale, Italian regional, Greek, German and Spanish. Students will be exposed to the culinary traditions of the regions with particular focus on the use of herbs, spices and ingredients that give the cuisines their distinct character.
Prerequisite: CUL 221
CUL 264 – New World Cuisines
3 credits/4 contact hours
A study of cooking techniques and preparations from across North and South America. Cuisines covered will include Cajun and Creole, Southern, New England, Mexican, Andean and Argentinian. Students will be exposed to the culinary traditions of the regions with particular focus on the use of herbs, spices and ingredients that give the cuisines their distinct character.
Prerequisite: CUL 221
CUL 290 - Culinary Internship
3 credits/3 contact hours
The culinary internship provides students with a hands-on learning experience in the kitchens of area food service operations. The internship will be under supervised conditions and is designed to give students practical experience in a working environment. The student will be required to complete 135 hours of supervised work experience in the industry and submit written assignments.
Prerequisite: CUL 156, a cumulative GPA of 3.0, with at least 30 credits earned in the program of study and permission of the Department Chair