Culinary Arts (CUL) Courses
CUL1100 Introduction to Culinary Skills and Techniques CUL2610 Baking and Pastry Concepts for Culinary Operations Students learn the techniques practiced in the professional kitchen: the Students expand upon the foundational baking and pastry skills introduced craft, the tools, food safety and sanitation, basic knife skills, culinary math in rst-year culinary labs to produce a variety of breads, pastry and baked applications, and mise en place. Students are introduced to moist cooking items. Students also incorporate design, avor, and textural components to techniques such as boiling, simmering, poaching, steaming, blanching/ create plated desserts. Continued emphasis is placed on accurate weights and shocking and sweating. The basic preparations of stocks, soups and classic measures, mixing methods, station organization and culinary math. Students sauces are introduced. The course provides skills that become the foundation analyze ingredient and product needs based on various culinary operations. on which students build a lifetime of culinary learning. Sections of this course Prerequisite(s): Completion of all freshman culinary labs. offered online are reserved for students in special industry partner programs. Offered at Charlotte, Providence Offered at Charlotte, Online, Providence 3 Semester Credits 3 Semester Credits CUL2710 Banquets and Catering CUL1210 Breakfast & Lunch Cafe Students develop the techniques for the setup and execution of banquets Students are introduced to and practice a variety of basic cooking skills and catering functions. Techniques in fabrication, portion cutting, using breakfast, brunch and lunch cooking techniques. The skills include egg preservation, charcuterie, and hot and cold foods are executed with a focus preparation, sandwiches, salads, soups, vegetable cooking, sauces (including on total product utilization. Healthful menu alternatives are explored. basic emulsions) and vinaigrettes. Basic yeast and quick bread techniques Prerequisite(s): Completion of all freshman culinary labs. include creaming, blending and rubbing. Protein fabrication is reinforced. Offered at Charlotte, Providence Recipe and portion costing is practiced. Food waste, sustainability, and 3 Semester Credits culinary science issues are explored. Plate presentation and nutritionally CUL2810 Global à la Carte balanced plates are emphasized in the production and service of a la minute Students apply diverse skills to produce contemporary, globally inuenced à foods. la carte menus through the exploration of avor proles, culture, and cuisines Offered at Charlotte, Providence with an emphasis on healthful, appropriate and modern professional cooking 3 Semester Credits skills and ingredients. CUL1320 Elements of a la Minute Cooking Prerequisite(s): Completion of all freshman culinary labs, sophomore status. Students are introduced to sauté, shallow-fry and grill. Students apply portion Offered at Charlotte, Providence control, ingredient selection, cooking and avoring techniques, with a focus 3 Semester Credits on nutrition. Students are introduced to a la minute cooking and baking CUL2881 Farm to Table–A Global Perspective methods. Culinary math as applied to portion control and recipe costing is Apply culinary skills in a unique program immersed in global culinary and emphasized. educational philosophy applied to the farm-to-table movement. Specialized Offered at Charlotte, Providence modules build upon core culinary skills learned at Johnson & Wales University 3 Semester Credits and introduce local techniques and products with local leaders in the culinary CUL1410 Contemporary Cooking & Leadership Functions profession. Personalized approach focuses on deep knowledge of ingredients, Students are introduced to stewing, braising, roasting, and savory baking. technique and presentation. The class combines theory, practical application, Protein fabrication and full product utilization are emphasized. Students competency-based testing, and cultural experiences. demonstrate how to delegate, order, receive, store, prepare and serve a Prerequisite(s): Completion of all freshman sophomore culinary labs. variety of menu items. Students explore menu and recipe development, while Offered at Charlotte, Providence applying cost control methods. 6 Semester Credits Offered at Charlotte, Providence CUL3020 Foundations of Wine 3 Semester Credits This course introduces the student to a systematic approach to wines and CUL2010 Foundations of Fermented Foods develops the student’s ability to describe them in a marketable way. The Students explore ancient and modern methods of fungal and microbiological course teaches a fundamental understanding of the relationship between fermentation as food preservation across many global cultures and identify location, climate, terrain, soils, viticulture, vinication and grape varieties their impact on food avor, texture and stability. Students compare the effects and the differentiation between quality levels of wine. Wine tastings of a variety of techniques and identify specic fermenting agents. Students incorporate structured analysis leading students to identify regional and also discuss health considerations, including potential risks and probiotic varietal organoleptic differences in wines. Tastings incorporate discussions on effects, regulatory compliance, and non-food applications. the pairing of food and wine. Representative wines are tasted. Offered at Online, Providence, Providence CE Prerequisite(s): Online students must be of legal drinking age -21 years of age 3 Semester Credits in the US- or of minimum legal drinking age in the country where they are CUL2510 Contemporary Restaurant Operations and Management attending the course. Please note that we periodically ask students to provide Students explore front-of-the-house operations and practice professional us with a government ID showing their date of birth. dining, beverage service, and supervisory skills. Etiquette, guest relations, Offered at Charlotte, Online, Providence, Providence CE communication skills, teamwork, critical thinking, and professionalism are 3 Semester Credits emphasized. Students practice management concepts including operational CUL3030 Exploring Cheese procedures and nancial responsibilities. Students are introduced to the This course provides an opportunity for students to explore the world production and sensory evaluation of beverages and the principles of food of cheese. Cheese history, production and trends are analyzed within a and beverage pairings. worldwide business context. Course components include sensory evaluation, Prerequisite(s): Sophomore status. classication, ripening, storage, purchasing, service and applications in Offered at Charlotte, Providence today’s kitchens. Students learn how to best purchase and serve cheese to 3 Semester Credits enhance protability in restaurant menu programs or retail outlets. Students also evaluate the principles of beer and wine pairings with cheese. Students are prepared to pass the Wisconsin Cheesecyclopedia, a cheese education course exam. Offered at Charlotte, Providence, Providence CE 3 Semester Credits
Culinary Arts (CUL) Courses 1 CUL3082 Exploring Mead and Honey CUL3244 Cuisine and Culture of the Mediterranean This course provides students the opportunity to explore the origins and This course introduces students to Mediterranean cuisine and culture history of honey and honey fermentation, as well as challenges to the apiary through activity-related experiences. Guided by local specialists, students industry and the effects of terroir on honey quality. Students learn about explore archaeological and historical sites; nature reserves, organic farms, the role and importance of bees and honey in the global food industry. vineyards and farmers' markets; village ports, taverns, bakeries and artisan Various types of mead, the world's oldest documented fermented beverage, food production facilities; and participate in cooking/baking classes taught by are analyzed and produced. Packaging, labeling, licensing and regulatory local chefs. Through activities and exploration students engage with the local compliance, as well as sales and marketing aspects, are also explored. community to learn how culture, community and cuisine intersect. Successful students should be prepared to sit for the BJCP Mead Judge Offered at Charlotte, Providence, Providence CE Certication exam. 3 Semester Credits Prerequisite(s): Online students must be of legal drinking age -21 years of age CUL3270 Volcanic Island Wines: The Azores and Madeira in the US- or of minimum legal drinking age in the country where they are This nine-day intensive overview course is designed to provide students with attending the course. Please note that we periodically ask students to provide an appreciation of the culture of Madeira and the Azores, and their history us with a government ID showing their date of birth. of grape-growing and wine-making that reect a sense of place. Students Offered at Online, Providence, Providence CE discover the role of wine tourism, marketing and the commercial position 3 Semester Credits these wines hold in the global marketplace. Students are exposed to the CUL3092 Brewing Arts culture and cuisine of the region (islands), and explore how and why their This course helps students develop an understanding of traditional and wines pair best with cuisines. modern styles of beer and brewed alcoholic beverages by examining Prerequisite(s): Junior status. production methods and ingredients and through sensory analysis. Students Offered at Charlotte, Providence explore historical context, as well as modern industry structures and trends. 3 Semester Credits Students learn how to brew an all-grain beer recipe and to identify common CUL3900 Exploring Ciders and Fruit Wines beer faults and their causes. Upon completion of this course, students Students explore the rapidly growing industry of ciders, perries and fruit are prepared to sit for the Certied Beer Server exam from the Cicerone wines. Students are able to describe and identify the properties and avors of Certication program. heirloom and modern varieties of fruits, and their impact on the fermented Prerequisite(s): Online students must be of legal drinking age - 21 years of age products. Students employ sensory analysis and critical thinking skills to in the US, or of minimum legal drinking age in the country where they are identify and describe the avors and texture of products, as well as faults, attending the course. Please note that we periodically ask students to provide their causes, and potential remedies or prevention. Packaging, marketing, us with a government ID showing their date of birth. sales, and food affinities are also discussed. Successful students are able to Offered at Charlotte, Online, Providence, Providence CE pass the Level 1 Certied Cider Professional exam from the U.S. Association of 3 Semester Credits Cider Makers. CUL3093 Coffee, Tea and Non-alcoholic Beverage Specialist Prerequisite(s): Online students must be of legal drinking age -21 years of age The role of non-alcoholic beverages in protable beverage programs is a in the US- or of minimum legal drinking age in the country where they are focus of this course. It combines advanced knowledge and application of attending the course. Please note that we periodically ask students to provide coffee, tea, water, ready-to-drink and other non-alcoholic beverages with us with a government ID showing their date of birth. structured systematic tastings, analysis, production and service. Students Offered at Online, Providence, Providence CE analyze the application of these non-alcoholic beverages to the on-premise 3 Semester Credits market. CUL4020 New World Wines Offered at Charlotte, Online, Providence, Providence CE This course offers students an advanced understanding of New World wines 3 Semester Credits (in particular the U.S., with additional emphasis on California, Australia, New CUL3131 Chef-Driven Contemporary Casual Concepts Zealand, South Africa, Chile and Argentina), the evolution of avor and taste This course provides students the opportunity to explore the unique paradigms, and familiarization with each of their primary wine appellations. challenges of operating a contemporary, chef-driven, casual dining concept, The geographic, historical and social contexts of alcoholic beverages in developing strategies to maximize prots while maintaining food integrity. each nation are discussed, and trends of production, consumption and Cooking skills are rened and advanced culinary techniques are applied to export markets are reviewed. Wine tastings incorporate structured analysis innovative, student-driven menus utilizing a global pantry and sustainably leading students to identify regional and varietal organoleptic differences sourced foods that align with current industry practice. in wines. Tastings incorporate discussions on the pairing of food and wine. Prerequisite(s): Completion of all sophomore culinary labs. Representative wines are tasted. Offered at Providence Prerequisite(s): CUL3020, online students must be of legal drinking age -21 3 Semester Credits years of age in the US- or of minimum legal drinking age in the country where CUL3141 Corporate Dining Concepts they are attending the course. Please note that we periodically ask students to This course provides students the opportunity to explore the unique provide us with a government ID showing their date of birth. challenges of operating a contemporary, chef-driven, corporate restaurant Offered at Charlotte, Online, Providence dining concept, developing strategies to maximize prots while maintaining 3 Semester Credits food integrity. Cooking skills are rened and advanced culinary techniques CUL4030 Old World Wines are applied to innovative, student-driven menus utilizing a global pantry and This course allows students to develop an advanced understanding of Old sustainably sourced foods that adhere to specic consumer expectations. World wines. Students examine production methods, trace the evolution of Prerequisite(s): Completion of all sophomore culinary labs. various appellation of origin classication systems, and explore the concept of Offered at Providence terroir. Students explore wine production in areas of France, Germany, Austria, 3 Semester Credits Italy, Spain, Portugal, Greece and other traditional regions. For each region, CUL3151 Chef-Driven Fine Dining Concepts students explore the historical context, as well as modern industry structures This course provides students the opportunity to explore the unique and trends. Wine tastings incorporate structured analysis leading students challenges of operating a chef-driven, ne dining concept, developing to identify regional and varietal organoleptic differences in wines. Tastings strategies to maximize prots while maintaining food integrity. Cooking incorporate discussions on the pairing of food and wine. Representative wines skills are rened and advanced culinary techniques are applied to innovative, are tasted. student-driven menus utilizing a global pantry and sustainably sourced foods Prerequisite(s): CUL3020, online students must be of legal drinking age -21 that align with current industry practice. years of age in the US- or of minimum legal drinking age in the country where Prerequisite(s): Completion of all sophomore culinary labs. they are attending the course. Please note that we periodically ask students to Offered at Providence provide us with a government ID showing their date of birth. 3 Semester Credits Offered at Charlotte, Online, Providence 3 Semester Credits
2 Culinary Arts (CUL) Courses CUL4045 Spirits and Mixology Management CUL4416 British Practical Brewing This course offers the student an advanced understanding of spirits, liqueurs, This rigorous, experience-based course is ideal for students who want to cocktails and mixology to design and supervise a successful bar operation. work in or develop their own microbrewery or brewpub. The course enables Spirits, liqueurs, cocktails and mixology principles are discussed within a students to enhance their knowledge of brewing theory and develop their cultural, historical and business context. Sensory analysis, cocktail recipe skills in practical brewing, recipe formulation, sensory analysis, marketing and creation and production methods, inventory, cost analysis and merchandising brewery design. Students work alongside professional brewers, chemists and are major components of this course. Alcohol liability and server training are industry professionals in both laboratory and eld settings to earn practical reviewed. Students may be offered the practical exam for the International professional brewing experience. Students gain an in-depth knowledge of School of Mixology Bartending Certication. traditional and modern ale-brewing technology both on-site and at local Prerequisite(s): Online students must be of legal drinking age -21 years of age craft breweries. Students attend evening and weekend excursions to regional in the US- or of minimum legal drinking age in the country where they are maltsters, hop yards and breweries, and other historic and cultural sites. There attending the course. Please note that we periodically ask students to provide is a comprehensive written exam at the completion of the course. Successful us with a government ID showing their date of birth. candidates earn the Brewlab Practical Brewing Certicate. Offered at Charlotte, Online, Providence, Providence CE Prerequisite(s): CUL3092. 3 Semester Credits Offered at Charlotte, Online, Providence, Providence CE CUL4080 Beer Sommelier Capstone 3 Semester Credits This course explores modern beer sales and service methods through case CUL4417 Applied Craft Brewing Capstone studies and real-world application of beer service principles. Students employ This hands-on course is ideal for students who intend to work in or develop critical thinking to troubleshoot and critique issues concerning production, their own craft brewery or brewpub, by enabling students to apply their storage, service and sales. Students evaluate the management of retail beer skills in practical brewing, recipe formulation, laboratory analysis, brewery operations through analysis of facilities and menu design, beer and food sanitation, packaging and service. Students design and produce their own pairing strategies, accurate sales descriptions, and responsible alcohol service. original recipes and serve their beer at an industry event. Students gain Upon successful completion of this course, students may be prepared to sit practical working experience in regional craft breweries and observe how for the Certied Cicerone examination. academic concepts are applied differently in a variety of settings. Prerequisite(s): CUL3092 or Certied Beer Server certication or its equivalent. Prerequisite(s): CUL3092, CUL4460, minimum 2.5 GPA, legal drinking age 21. Online students must be of legal drinking age -21 years of age in the US- or Offered at Charlotte, Providence, Providence CE of minimum legal drinking age in the country where they are attending the 3 Semester Credits course. Please note that we periodically ask students to provide us with a CUL4419 Brewery Operations and Planning government ID showing their date of birth. This course prepares students to plan and develop their own brewery Offered at Charlotte, Online, Providence, Providence CE or brewpub. Students explore topics such as facilities layout and design, 3 Semester Credits equipment sizing and conguration, location and siting factors, compliance CUL4115 Culinary Capstone: The Professional Kitchen and regulatory environment, HACCP, safety and quality control, resource This capstone course integrates the critical competencies needed to and waste management, conservation and sustainability, types of nance, lead chef-driven restaurant concepts, which include excellence in menu marketing, production scheduling, and forecasting. The focus is on the development, food production, service and management strategies. American craft brewing industry and structure, though most concepts can be Students develop a menu that demonstrates consciousness in sourcing and applied internationally. Upon completion of the course, students are prepared procurement while leading a team through production and service. Students' to construct a preliminary plan for a brewery business. ability to plan, budget, manage, report nances and demonstrate leadership Prerequisite(s): CUL3092. principles to safeguard an economically sustainable operation are assessed. Offered at Online, Providence, Providence CE Prerequisite(s): CUL3131, CUL3141, CUL3151. 3 Semester Credits Offered at Providence CUL4460 Advanced Brewing Theory and Analysis 3 Semester Credits This course allows students to explore brewing theory in depth, as CUL4185 Sommelier Capstone preparation for a career in craft brewing and beer judging. Students explore This course provides a comprehensive overview of beverage sales and service topics such as malting science, water chemistry, hop growing technology techniques giving the student the ability to select appropriate products for a and yeast microbiology as they relate to the art of craft brewing. Students successful beverage program. Students focus on food and beverage pairings, describe variations in classic and contemporary beer styles in detail, with a the development of beverage lists, and the training techniques for successful special emphasis on ingredient and process variables as they relate to avor sales. Relevant selection and purchasing of beverages, inventory controls, and style accuracy. Advanced sensory analysis skills and critical thinking are storage and distribution management is emphasized. Guest-centered developed throughout the class. This course prepares students to take the hospitality, liability and responsible service are reinforced throughout. Beer Judge Certication Program (BJCP) Entrance Exam and BJCP Judging Sommelier career options are explored across the beverage industry. Exam to become a BJCP Recognized Judge. Prerequisite(s): CUL3020, CUL4030, online students must be of legal drinking Prerequisite(s): CUL3092, online students must be of legal drinking age -21 age -21 years of age in the US- or of minimum legal drinking age in the years of age in the US- or of minimum legal drinking age in the country where country where they are attending the course. Please note that we periodically they are attending the course. Please note that we periodically ask students to ask students to provide us with a government ID showing their date of birth. provide us with a government ID showing their date of birth. Offered at Charlotte, Online, Providence Offered at Charlotte, Online, Providence, Providence CE 3 Semester Credits 3 Semester Credits CUL4465 Advanced Brewing Theory Lab Students examine the effects of various factors impacting the avor, appearance and condition of beer and learn how to utilize typical brewery laboratory equipment and techniques to assess product quality and consistency. Students also gain an introduction to applied brewing techniques, as well as brewery safety and sanitation and proper use of cleaning chemicals and protective equipment. Emphasis is on ASBC standard methods of analysis, laboratory microbiology, and application of the scientic process. This course may be taken concurrently with or after CUL4460 Advanced Brewing Theory and Analysis. Prerequisite(s): CUL4460 (or concurrent). Offered at Charlotte, Providence, Providence CE 1 Semester Credit
Culinary Arts (CUL) Courses 3 CUL4963 Sommelier Training With a focus on practical sommelier skills training, this course gives students the opportunity to study wines from a region or country, providing a deeper understanding of quality factors in the making of wines within a cultural and historical context. Students develop wine service skills including food and wine pairing understanding. Participants have lectures and presentations by experts, augmented with excursions to regional wineries, wine cellars, and visits to local cultural sites. Prerequisite(s): CUL2235 or CUL2510 or FSM2055 or department chair approval. Offered at Charlotte, Providence 3 Semester Credits
4 Culinary Arts (CUL) Courses