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2021-2022 Catalog SVC [ARCHIVED CATALOG]
Culinary Arts
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CUL 101 - Sustainable Food System Practices
Credits: (3)
Introduction to sustainability as it pertains to culinary arts and kitchen management. Visit local growers and businesses that have applied sustainable practices. Includes discussions concerning current food issues such as global hunger, genetically modified foods, and other food supply issues.
Prerequisite: None.
CUL 111 - Culinary Math
Credits: (5)
Emphasis is on applied math for the culinarian. Meets the requirement for WMATH 100 for culinary students.
Prerequisite: MATH 096 with a “C” or higher.
CUL 123 - Safety & Sanitation
Credits: (3)
Applied food service sanitation and safety for the food service professional. This course provides students with understanding and practice of the principles of sanitation in order to maintain a safe and healthy environment for the consumer in the food service industry. Laws and regulations related to current FDA food codes and adherence to them in the food service operation are addressed. The National ServSafe Certificate is part of this course.
Prerequisite: CSS 103 with a “D” or higher or concurrent enrollment.
CUL 164 - Baking Theory
Credits: (3)
Theory and study of ingredients and techniques used in the professional bakery.
Prerequisite: None.
CUL 165 - Baking Lab
Credits: (10)
Introduction to bakeshop principles and operation, to include an orientation to bakeshop equipment, safety, and sanitation. Course covers the basic techniques of making cookies, quick breads, pies, cream fillings, cakes, icings, yeast breads, classic pastries, and specialty desserts.
Prerequisite: None.
CUL 170 - Introduction to Culinary Arts
Credits: (1)
Introduction and exploration of the Hospitality and Baking industry to include career exploration and industry trends.
Prerequisite: None.
CUL 171 - Cooking Fundamentals
Credits: (3)
Study and preparation of basic center plate items. Dry and wet cooking method application for meat, poultry, fish, shellfish and vegetables. Classical knife cuts, meat, poultry and fish fabrication.
Prerequisite: CUL 165 with a “C” or higher.
CUL 172 - Stocks, Soups and Sauces
Credits: (3)
Study and preparation of basic stocks, variety of soups and classic and modern sauces.
Prerequisite: CUL 165 with a “C” or higher.
CUL 173 - The Cold Kitchen
Credits: (3)
Study and preparation of salads, salad dressings sandwiches, appetizers, dips, spreads and cured meats.
Prerequisite: CUL 165 with a “C” or higher.
CUL 174 - Food Identification and Preparation
Credits: (3)
Basic cooking applications. Identification of tools and equipment, kitchen staples, stocks, soups, sauces and salads. Introduction to culinary history and identification of meat, fish, poultry, grains fruits and vegetables.
Prerequisite: CUL 164 with a “C” or higher.
CUL 184 - Remarkable Service
Credits: (3)
Customer service and dining room etiquette, recipe yields, menu costing pricing and methods.
Prerequisite: CUL 174 with a “C” or higher.
CUL 185 - American Regional Cuisines
Credits: (10)
Introduction to food operations and food production, Ala carte and batch cookery. Food based on American Regional Cuisines. Overview of the roles and responsibilities of various restaurant styles, personnel and professionalism.
Prerequisite: CUL 170, 171, 172, 173 with a grade of C (2.0) or higher.
CUL 199 - Cooperative Education Experience
Credits: (1-5)
Supervised work experience in an approved job. Includes a weekly seminar.
Prerequisite: Instructor permission required.
CUL 210 - Human Resources Management and Supervision
Credits: (3)
Management of human resources and understanding the dynamics of leadership in the hospitality and restaurant industry.
Prerequisite: None.
CUL 236 - Controlling Foodservice Costs
Credits: (3)
Analysis of food purchasing, receiving and production controls for foodservice professionals. Emphasis on applied math for the Culinary Arts. Forecasting, budgeting and controlling labor costs in various foodservice operations.
Prerequisite: CUL 111 with a “C” or higher.
CUL 237 - Wine and Beverage Studies
Credits: (3)
Beer, spirits and wine history, the making process and service. Introduction to sensory analysis of wine and food and wine paring.
Prerequisite: None.
CUL 238 - Garde Manger
Credits: (3)
Theory and practice of garde manger principles. Charcuterie, cheese making, appetizer assembly, advanced garnishes and advanced sauce making.
Prerequisite: CUL 185 with a “C” or higher.
CUL 239 - Chocolate, Sugar & Fondant Cakes
Credits: (3)
Theory and practice in the use of chocolate, sugar and fondant.
Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.
CUL 240 - Bakery Sous Chef Lab
Credits: (10)
Introduction to Restaurant/Bakery management(Station Assigned) to include menu development, food costing, purchasing, receiving, supervisory skills, marketing, sales, maintenance, sanitation scheduling, and food service accounting.
Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.
CUL 241 - International Cuisines
Credits: (10)
International Cuisine Ala carte cookery. Student operated restaurant. Overview of all roles and responsibilities in the restaurant and personnel and professionalism.
Prerequisite: CUL 185 with a “C” or higher.
CUL 242 - Advanced Breads and Pastry
Credits: (10)
Advanced baking and pastry skills with an emphasis on developing industry speed, professionalism, and presentation techniques.
Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.
CUL 264 - Advanced Breads & Pastry Theory
Credits: (3)
Theory and study of items produced in the bakeshop including breads, Viennoiserie, pastries, creams, cakes, chocolate, confections and decorative work for the advanced baking and pastry student.
Prerequisite: CUL 164 with a “C” or higher.
CUL 284 - Food Business Concepts
Credits: (3)
Navigates the logical progression from dream to reality, from concept to finding a market gap to managing and operating a restaurant. Provides a comprehensive picture of the restaurant business.
Prerequisite: CUL 184 with a “C” or higher.
CUL 297 - Baking and Pastry Capstone Project
Credits: (1)
Comprehensive performance and knowledge based assessment for completion of the Baking and Pastry emphasis program. Includes creating a project portfolio.
Prerequisite: Department chair permission.
CUL 298 - Culinary Capstone Project
Credits: (1)
Plan and present a 5-course meal. Menu development, cost control, safety and sanitation, management and all cooking and baking principles.
Prerequisite: Department chair permission.
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