Culinary Arts
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.
Offered Fall and Spring Semesters
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.
Offered Fall and Spring Semesters
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.
Offered Fall and Spring Semesters
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.
Offered based on demand
This course covers basic food principles in a production kitchen environment. The production will include international food preparation as well as competition guidelines.
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.
Offered Fall, Spring and Summer Semesters
This course is study of local, state and national regulations governing sanitary food handling practices.
Offered Summer Semester
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.