CUL 106- Principles of Culinary Arts I
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
Prerequisite: Eligible to enroll in MTH 130 or higher and HRI 158 (prerequisite or co-requisite)
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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CUL 107- Principles of Culinary Arts II
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.
Prerequisite: CUL 106 and HRI 158
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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CUL 119- Applied Nutrition for Food Service
Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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CUL 134- Food and Beverage Service Management
Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems.
Prerequisite: HRI 158 (prerequisite or corequisite)
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 2 | Contact Hours: 4
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CUL 145- Garde Manger
Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Prerequisite: CUL 207
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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CUL 199- Supervised Study in Culinary Arts
Assigns problems for independent study incorporating previous instruction and supervised by the instructor. May be repeated for credit.
Prerequisite: CUL 207 and permission by Culinary program head
Corequisite: None
Credit Hours: 2 | Lecture Hours: 2 | Lab Hours: 80 | Contact Hours: 2
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CUL 205- Fundamentals of Wine
Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 2 | Contact Hours: 4
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CUL 206- International Cuisine
Introduces the concepts of cultural differences and similarities and the preparation of the food specialities of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.
Prerequisite: CUL 107
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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CUL 207- American Regional Cuisine
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region's cooking style. Includes the preparation of the various regional foods.
Prerequisite: CUL 206
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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CUL 256- Principles and Applications of Catering
Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating.
Prerequisite: CUL 106, HRI 158 and MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 2 | Contact Hours: 4
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CUL 259- Beverage Management
Involves the systematic study of beverages, emphasizing the use of beverages as a complement to food. Topics include both alcoholic and non-alcoholic beverages, beverage equipment and bar setup in addition to mixology, beer, wine and spirits.
Prerequisite: Eligible to enroll in MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 2 | Lab Hours: 3 | Contact Hours: 5
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CUL 290- Coordinated Internship in Restaurant Management
Supervises on-the-job training in selected business, industrial or service firms coordinated by the college. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
Prerequisite: Instructor permission
Corequisite: None
Credit Hours: 5 | Contact Hours: 400
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CUL 297- Cooperative Education in Culinary Arts
Provides on-the-job training for pay in approved business, industrial and service firms. Applies to all career-technical curricula at the discretion of the college. Credit/work ratio not to exceed 1:5 hours.
Variable hours per week.
Prerequisite: CUL 199 and program head permission
Corequisite: None
Credit Hours: 3 | Lab Hours: 240 | Contact Hours: 240
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