CULINARY TECHNOLOGY: Course Descriptions
- CUL 110 - Sanitation & Safety
- This course introduces the basic principles of sanitation and safety and their relationship to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of sanitation and safety procedures in the hospitality industry.
- Course Hours Per Week: Class 2, Lab 0.
- Semester Hours Credit: 2.
- Co-requisite: CUL 110A.
- CUL 110A - Sanitation & Safety LAB
- This course is a laboratory to accompany CUL 110. Emphasis is placed on practical experiences that enhance the materials presented in CUL 110. Upon completion, students should be able to demonstrate practical applications of sanitation and safety procedures in the hospitality industry.
- Course Hours Per Week: Class 0, Lab 2.
- Semester Hours Credit: 1.
- Co-Requisite: CUL 110.
- CUL 120 - Purchasing
- This course covers purchasing for hotels and restaurants. Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and foodservice ethics. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product.
- Course Hours Per Week: Class 2, Lab 0.
- Semester Hours Credit: 2.
- Co-requisite: CUL 120A.
- CUL 120A - Purchasing Lab
- This course is a laboratory to accompany CUL 120. Emphasis is placed on practical experiences that enhance the materials presented in CUL 120. Upon completion, students should be able to demonstrate practical applications of purchasing within in the hospitality industry.
- Course Hours Per Week: Class 0, Lab 2.
- Semester Hours Credit: 1.
- Co-Requisite: CUL 120.
- CUL 125 - Hospitality Information Systems
- This course introduces hospitality and food service information systems. Topics include planning, cost controls, forecasting, inventory control, recipe control, production control, and nutritional analysis. Upon completion, students should be able to demonstrate competence in utilizing contemporary information application systems in a hospitality setting.
- Course Hours Per Week: Class 1, Lab 2.
- Semester Hours Credit: 2.
- Prerequisite: None.
- CUL 130 - Menu Design
- This course introduces menu design. Topics include development of standardized recipes, layout, nutritional concerns, product utilization, demographics, and customer needs. Upon completion, students should be able to write, lay out, and produce effective menus for a variety of hospitality settings.
- Course Hours Per Week: Class 2, Lab 0.
- Semester Hours Credit: 2.
- Prerequisite: None.
- CUL 135 - Food & Beverage Service
- This course covers the practical skills and knowledge for effective food and beverage service in a variety of settings. Topics include reservations, greeting and service of guests, styles of service, handling complaints, and sales and merchandising. Upon completion, students should be able to demonstrate competence in human relations and technical skills required in the service of foods and beverages.
- Course Hours Per Week: Class 2, Lab 0.
- Semester Hours Credit: 2.
- Co-requisite: CUL 135A.
- CUL 135A - Food & Beverage Service LAB
- This course is a laboratory to accompany CUL 135. Emphasis is placed on practical experiences that enhance the materials presented in CUL 135. Upon completion, students should be able to demonstrate practical applications of skills required in the service of foods and beverages.
- Course Hours Per Week: Class 0, Lab 2.
- Semester Hours Credit: 1.
- Co-Requisite: CUL 135.
- CUL 140 - Basic Culinary Skills
- This course introduces the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on recipe conversion, measurements, terminology, knife skills, safe food handling, cooking methods, flavorings, seasonings, stocks/sauces/soups, and other related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry.
- Course Hours Per Week: Class 2, Lab 6.
- Semester Hours Credit: 5.
- Prerequisite: None.
- CUL 150 - Food Science
- This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Topics include heat transfer and its effect on color, flavor, and texture; and emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of the principles covered as they apply to food preparation in an experimental setting.
- Course Hours Per Week: Class 1, Lab 2.
- Semester Hours Credit: 2.
- Prerequisite: None.
- CUL 160 - Baking I
- This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products.
- Course Hours Per Week: Class 1, Lab 4.
- Semester Hours Credit: 3.
- Prerequisite: None.
- CUL 170 - Garde Manger I
- This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to lay out a basic cold food display and exhibit an understanding of the cold kitchen and its related terminology.
- Course Hours Per Week: Class 1, Lab 4.
- Semester Hours Credit: 3.
- Prerequisite: None.
- CUL 180 - International & American Cuisine
- This course provides practical experience in the planning, preparation, and service of representative foods from different
countries and regions of America. Emphasis is placed on eating habits, indigenous foods and customs, nutritional concerns, and traditional equipment. Upon completion, students should be able to research and execute international and domestic menus.
- Course Hours Per Week: Class 1, Lab 8.
- Semester Hours Credit: 5.
- Prerequisite: CUL 140.
- CUL 210 - Food Service for Special Populations
- This course covers nutrition and menu planning principles, food preparation, and food management skills needed to provide meals to special populations. Topics include food preparation for child care, geriatric, and school settings. Upon completion, students should be able to plan, organize, and prepare appealing and nutritious meals for special populations within appropriate guidelines.
- Course Hours Per Week: Class 1, Lab 8.
- Semester Hours Credit: 5.
- Prerequisite: None.
- CUL 214 - Wine Appreciation
- This course provides comprehensive and detailed information about wine from all the major wine producing countries. Emphasis is placed on the history of wine, production characteristics, laws, and purchasing and storing requirements. Upon completion, students should be able to determine what wines compliment various cuisines and particular tastes.
- Course Hours Per Week: Class 1, Lab 2.
- Semester Hours Credit: 2.
- Prerequisite: HRM 225.
- CUL 220 - Food Service for Special Operations
- This course covers menu planning principles, food preparation, food procurement, and food management skills needed to provide appealing and profitable food service in special operations. Topics include fast-food cookery, convenience-store food service, supermarkets, delicatessens, and take-out venue. Upon completion, students should be able to plan, organize, and prepare food service items for special operations.
- Course Hours Per Week: Class 1, Lab 8.
- Semester Hours Credit: 5.
- Prerequisite: None.
- CUL 240 - Advanced Culinary Skills
- This course is a continuation of CUL 140. Emphasis is placed on meat fabrication and butchery; vegetable, starch, and protein cookery; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.
- Course Hours Per Week: Class 1, Lab 8.
- Semester Hours Credit: 5.
- Prerequisite: CUL 140.
- CUL 250 - Classical Cooking
- This course reinforces the classical culinary kitchen as established by Escoffier. Topics include the working Grand Brigade of the kitchen, table d’hote menus, signature dishes, alfresco dining, exhibition cooking, and classical banquets. Upon completion, students should be able to demonstrate competence in food preparation in a classical/upscale restaurant or banquet setting.
- Course Hours Per Week: Class 1, Lab 8.
- Semester Hours Credit: 5.
- Prerequisite: CUL 140 or CUL 240.
- CUL 260 - Baking II
- This course is a continuation of CUL 160. Topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, students should be able to demonstrate pastry preparation and plating, cake decorating, and show-piece production skills.
- Course Hours Per Week: Class 1, Lab 4.
- Semester Hours Credit: 3.
- Prerequisite: CUL 160.
- CUL 270 - Garde Manger II
- This course is a continuation of CUL 170. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapes, hors d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces.
- Course Hours Per Week: Class 1, Lab 4.
- Semester Hours Credit: 3.
- Prerequisite: CUL 170.
- CUL 280 - Pastry and Confections
- This course covers the operations of the pastry shop, emphasizing advanced techniques in the production of continental and classical pastries. Topics include advanced work in French pastries, hot and cold desserts, and decorative display pieces. Upon completion, students should be able to plan, execute, and evaluate dessert platters, individual plated desserts, and show pieces.
- Course Hours Per Week: Class 1, Lab 4.
- Semester Hours Credit: 3.
- Prerequisite: CUL 160.
