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Course Descriptions 1 Credit Hour 1172 Or Consent of Instructor WWW.COD.EDU | 1 CULINARY ARTS CULIN 1115 Foodservice Sanitation License 1 Credit Hour CULIN 1101 Training in the management of sanitary methods of food handling Introduction to Culinary Arts in all segments of the food service industry. Recommended for 3 Credit Hours Foodservice Industry professionals seeking the State of Illinois Introduction to basic cooking methods. Identification and use of license for sanitation. This class will NOT meet the requirements ingredients, handling of tools and equipment and cookery skills for any of the Culinary & Hospitality Management degrees or and techniques. Preparation of proteins, vegetables, grains, cold certificates. (1 lecture hour) food items, stocks and soups. Prerequisite: Culinary Arts 1120 or equivalent or concurrent enrollment in Culinary Arts 1120 or consent of instructor. (6 lab hours) CULIN 1120 Sanitation 1 Credit Hour CULIN 1102 Sanitation course provides training in sanitary methods of food Regional American Cuisine handling in the hospitality industry. Prepares students for Illinois 3 Credit Hours Department of Public Health manager certification. (1 lecture hour) Implementation of fundamental concepts and techniques of food preparation in a restaurant. Students learn stations in a commercial kitchen. Emphasis is on regional cuisine of the United States. CULIN 1170 Prerequisite: Culinary Arts 1101, or equivalent or consent of Baking Science and Techniques instructor. (6 lab hours) 2 Credit Hours Safe operation of baking equipment, proper food handling, identification and scaling units of measure are the focus of this CULIN 1103 course. Class topics will also include: heat transfer principles, Fast Casual Dining Operations ingredient function, methods, techniques and sensory properties 2 Credit Hours of baked products. Prerequisite: Concurrent enrollment in Culinary This course will teach students' techniques in a fast casual concept Arts 1120 or consent of instructor. (4 lab hours) positioned between fast food and casual dining. Counter service will be emphasized through techniques: merchandising, up selling and customer service. Focus on front and back of the house positions CULIN 1171 in a fast casual restaurant. Prerequisite: Concurrent enrollment in Baking Fundamentals Culinary Arts 1101 or Culinary Arts 1171 or consent of instructor. 3 Credit Hours (4 lab hours) Topics include baking techniques, terminology, ingredients, weights, measures and formula conversions. Focus will be on production techniques of breads, laminated doughs, quickbreads, CULIN 1105 cookies and pies. Prerequisite: Concurrent enrollment in Culinary Culinary Applications for Specialty Diet Arts 1120 or consent of instructor. (6 lab hours) 2 Credit Hours Cooking methods and techniques to plan and prepare special diets; course inclusive of nutrition, taste, and healthy ingredients, gluten CULIN 1172 free, vegetarian, and vegan meals. Ingredient substitutions in basic Pastry Fundamentals recipes will be prepared. (1 lecture hour, 3 lab hours) 3 Credit Hours Focuses on methods and theory necessary for production of cake layers, buttercreams, tart doughs, tart fillings, custards, pate a CULIN 1108 choux, souffles and piping skills. Prerequisite: Culinary Arts 1171, Culinary Measurements & Conversions or equivalent or consent of instructor. (6 lab hours) 2 Credit Hours Recipe costing and conversions for culinary applications. Yield tests and product assessments will also be covered. (2 lecture CULIN 1173 hours) Concept Development for Bakeries 2 Credit Hours Examination of bakery business fundamentals. Concept identity, CULIN 1109 site selection, facility design, operations and merchandising will Culinary and Baking Nutrition be discussed. Prerequisite: Concurrent enrollment in Culinary Arts Course Descriptions 1 Credit Hour 1172 or consent of instructor. (2 lecture hours) Introduction and application of basic nutrition concepts in menu planning. Emphasis is placed on the role of the culinary and baking professional in providing nutritious food. (1 lecture hour) CULIN 1174 Cake Decorating Foundations 2 Credit Hours CULIN 1110 Introduces techniques utilized in the decoration of cakes, pastries Basic Nutrition and confectionery items. Emphasis is placed on the skills required 3 Credit Hours for cake decorating. (4 lab hours) Emphasis is placed on clinical nutrition, including aspects of diet therapy. The important role nutrition plays in health care is discussed. (3 lecture hours) CULIN 1175 Specialty Baking 3 Credit Hours Introduces specialty baking for dietary restrictions. Emphasis on gluten free, low sugar and restricted diets. Students will bake 2 | COLLEGE OF DUPAGE CATALOG 2017-2019 and examine products specifically designed for dietary restrictions. restaurants focus on regional cooking styles and heritage of the Prerequisite: Culinary Arts 1171 or equivalent or consent of French table. (2 lecture hours, 2 lab hours) instructor. (6 lab hours) CULIN 1864 CULIN 1180 Wine and Gastronomy Tour of France Introduction-Culinology and Food Science 3 Credit Hours 2 Credit Hours Introduce students to the viticulture and gastronomy of France Introduction to the world of Culinology and Food Science for through various learning activities. Visit wine-making facilities and large food production. Emphasis will be placed on the blending of tour historical venues. Emphasis on developing critical guidelines taste and technology, the impact of food and food development when evaluating, purchasing and storing wines of different regions. processes. (1 lecture hour, 3 lab hours) Tour markets, medieval villages, confectionery producers, local restaurants and food producers specializing in regional specialties. CULIN 1185 (2 lecture hours, 2 lab hours) Elements of Taste and Flavor 3 Credit Hours CULIN 2000 An introduction to the five elements of taste: umami, sweet, salty, Food Laws and Regulations sour, and bitter. A variety of herbs, spices, vinegars, oils, and other 2 Credit Hours products will be used in the research and development of recipes. Survey of federal regulations regarding labeling, additives, animal Prerequisite: Culinary Arts 1101 or equivalent and Culinary Arts fabrication and preservatives for large food production. Food 1120 or equivalent or consent of instructor. (2 lecture hours, 2 lab packaging standards are discussed. Prerequisite: Culinary Arts hours) 1101 or equivalent and Culinary Arts 1120 or equivalent or consent of instructor. (2 lecture hours) CULIN 1186 Food Manufacturing and Processing CULIN 2152 2 Credit Hours Food, Beverage and Equipment Purchasing The study of ingredients and how they are used in the food 3 Credit Hours manufacturing industry. Safety, sanitation and food preservation Standards of quality as applied to food, beverages, china, methods discussed. Prerequisite: Culinary Arts 1101 and Culinary glassware, silver, linens, furnishings, equipment and supplies. Arts 1120 or equivalent or consent of instructor. (2 lecture hours) Purchase specifications and the derivation of written standards are covered. (3 lecture hours) CULIN 1800 Special Project CULIN 2153 1 to 3 Credit Hours Garde Manger Special project courses cover topics not otherwise covered by 2 Credit Hours general education courses and other courses in the catalogue Proper techniques and procedures utilized in pantry and basic for the discipline. These courses require direct experience and garde manger production. Preparation of salads, sandwiches, focused reflection in an in-depth study of a specific discipline appetizers. Pickling and pate preparation. Prerequisite: Culinary topic and/or the critical analysis of contemporary issues in the Arts 1101 or equivalent or consent of instructor. (4 lab hours) discipline. They are targeted to self-selected students with an interest in the subject matter and involve active participation. CULIN 2154 The course delivery incorporates an experiential component of Advanced Garde Manger no less than 30% but not to exceed 70% (to be determined by 2 Credit Hours the disciplines). This experiential component may include field Explores commercial meat fabrication, portion control and studies, interdisciplinary learning, and/or the practical application importance of safe sanitary butchery practice. Topics include of discipline-related concepts, theories, principles, and methods terrine, fresh and fermented sausage preparation, and preservation with a specific focus. All courses require an orientation session to techniques. Prerequisite: Culinary Arts 2153 with a grade of C or deliver academic and experiential information (syllabus, academic better, or equivalent or consent of instructor. (4 lab hours) requirements, field preparation, logistics, etc.) This course may be taken four times for credit. CULIN 2176 Intermediate Baking & Pastry Production CULIN 1822 4 Credit Hours Selected Topics Techniques utilized in the production of advanced composed cakes 3 Credit Hours including mousse, bavarian, entremet, verrine. Plated dessert will Introductory exploration and analysis of selected topics with a be emphasized. Prerequisite: Culinary Arts 1172 or equivalent or specific theme indicated by course title listed in college class consent of instructor. (8 lab hours) schedule. This course may be taken four times for credit as long as different topics are selected. (1 lecture hour, 4 lab hours) CULIN 2177 Advanced Baking & Pastry Production CULIN 1863 4 Credit Hours French Country Cooking This course will focus on the skills necessary to produce plated 3 Credit Hours desserts, bonbon, candies
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