Culinary Course List

CUL 101 - PRINCIPLES OF FOOD PRODUCTION I Class 1, Lab 6, Credit 3 This 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. Prerequisite(s): Take ENG-032, MAT-032 and RDG-032 with a minimum grade of "C".

CUL 102 - PRINCIPLES OF FOOD PRODUCTION II Class 2, Lab 3, Credit 3 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. Prerequisite(s): Take CUL-101 with a minimum grade of C.

CUL 103 - NUTRITION Class 3, Lab 0, Credit 3 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. Prerequisite(s): Take ENG-032, MAT-032 and RDG-032 with a minimum grade of "C".

CUL 115 - QUANTITY FOOD PREPARATION Class 2, Lab 9, Credit 5 This course is a study of cooking methods and food cost controls for food items prepared in large quantities. Planning and production of meals are included in this course. Prerequisite(s): Take CUL-102 with a minimum grade of "C".

CUL 129 - STOREROOM AND PURCHASING Class 3, Lab 0, Credit 3 This course combines purchasing theory with practical experience in the storeroom. Students develop skills in purchasing, developing requisitions, food transfers, inventory and organization of the storeroom. Prerequisite(s): Take ENG-032, MAT-032 and RDG-032 with a minimum grade of C.

CUL 135 - INTRODUCTION TO DINING ROOM SERVICE Class 1, Lab 6, Credit 3 This course introduces the student to the basics of the dining room to include buffet, banquet, tableside and a la carte styles of service. Prerequisite(s): Take ENG-032, MAT-032, RDG-032 with a minimum grade of C.

CUL 145 - DINING ROOM OPERATIONS Class 1, Lab 6, Credit 3 This course is a study of the principles of operational procedures of the dining area and of managerial concerns for effective dining service. Prerequisite(s): Take CUL-135 with a minimum grade of "C".

CUL 155 - SANITATION Class 3, Lab 0, Credit 3 This course is a study of local, state, and national regulations governing sanitary food handling practices. Prerequisite(s): Take ENG-032, MAT-032 and RDG-032 with a minimum grade of "C".

CUL 235 - MENU PLANNING Class 2, Lab 3, Credit 3 This course is a study of the principles of menu planning and design with application of basic nutrition, organization plans, and recordkeeping techniques. Prerequisite(s): Take CUL-102 with a minimum grade of "C".

CUL 236 - RESTAURANT CAPSTONE Class 1, Lab 6, Credit 3 This course will include capstone competencies for culinary arts students. Students will manage and work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis and expedite food from the kitchen to the dining room. Prerequisite(s): Take CUL-115 with a minimum grade of "C".

CUL 299 - SPECIAL TOPICS IN CULINARY STUDIES Class 3, Lab 0, Credit 3 This course will focus on a special topic in culinary or baking pastry arts such as regional world cuisines, food history, or current trends. Prerequisite(s): Take CUL-115 with a minimum grade of "C".