CUL - Culinary Arts

CUL 101  Principles of Food Production I  (1-6-3)  

Offered Fall and Spring Semesters

Co-requisite: CUL 155

This course is an introductory course in food preparation including kitchen safety and sanitation. Emphasis is placed on the practical presentation of simple foods, terminology and techniques of preparation of nutritious, quality food.

CUL 102  Principles of Food Production II  (1-6-3)  

Offered Fall and Spring Semesters

Prerequisites: CUL 101, CUL 155

This course is a study of the preparation of food categories such as sauces, salads, baked products, meats, poultry, vegetables, etc. Special attention is given to presentation and garnishing.

CUL 103  Nutrition  (3-0-3)  

Offered Fall and Spring Semesters

Prerequisite: RDG 100 or satisfactory placement

This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins and minerals. Practical applications for the food service professional are emphasized.

CUL 108  Food Production Techniques  (0-9-3)  

Offered Fall and Spring Semesters

Prerequisites: CUL 101, CUL 102, CUL 155

This course covers the techniques and procedures of quality and quantity food production and the principles underlying the selection, composition and preparation of major food products. The course includes extensive basic and complex recipes for practice purposes. Catering, banquet preparation and a la carte components are included.

CUL 110  Food Production Management  (1-6-3)  

Offered based on demand

Prerequisites: CUL 101, CUL 102

This course covers basic food principles in a production kitchen environment. The production will include international food preparation as well as competition guidelines.

CUL 145  Dining Room Operations  (1-6-3)  

Offered Fall and Spring Semesters

Pre- or co-requisite: CUL 155 (required)

This course is a study of the principles of operational procedures of the dining area and of managerial concerns for effective dining service. POS operations are included.

CUL 155  Sanitation  (3-0-3)  

Offered Fall, Spring and Summer Semesters

Prerequisite: RDG 100 or satisfactory placement

This course is study of local, state and national regulations governing sanitary food handling practices.

CUL 225  Buffet Organization  (2-6-4)  

Offered Summer Semester

Prerequisites: CUL 101, CUL 102, CUL 155

This course is a study of the principles and applications of how to plan, organize and set up a complete buffet. Topics include forced meats, ice carvings and garnishes. Buffet presentation is also included.

CUL 235  Menu Planning  (3-0-3)  

Offered Fall and Spring Semesters

Prerequisite: HOS 160

This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans and record-keeping techniques.