Culinary Arts Course Info

Shared Time



Culinary Education Center

Course Description

High School Culinary Arts Program

15.5 credits

 

CULA-115 Sanitation & Safety (Cr1.5) (1.5:0)

Students will obtain an understanding of standards for sanitation that are applicable to all aspects of food service and food industry operations. The course covers microbiology and foodborne illnesses, sanitizing equipment and facilities, pest control, HACCP and protecting food during preparation, storage and service. An extensive unit on safety will be included. Students earn the SERV-SAFE Certificate. SERV-SAFE certification is required to work in the production kitchen and continue in the Culinary Arts program.

 

CULA-111 Basic Food Skills I (Cr3) (2:3)

The students will gain knowledge of the principles of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on knife skills, measuring, identification of tools and equipment, and terms and concepts. Students will prepare stocks, soups and sauces as the foundation for cooking competencies needed in more advanced food preparation courses. (Prerequisites: READ 095 or satisfactory completion of the College’s basic skills requirement in Reading, and MATH-012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation and a grade of “C” or higher in CULA 115)

 

CULA-112 Basic Food Skills II (Cr3) (2:3)

The students will build upon the information learned in Basic Food Preparation Skills I and increase their knowledge of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on rice, pasta and starch, legumes, vegetables, fruit and nuts. This course is a foundation course for cooking competencies needed in more advanced food preparation courses. (Prerequisites: CULA 115 and a grade of “C” or higher in CULA 111; MATH-012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation, and READ 095 or satisfactory completion of the College’s basic skills requirement in reading)

 

CULA-126 Brunch/Buffet Production (Cr3) (2:3)

The students will get hands-on experience in the production of breakfast items. They will develop preparation and timing skills. The preparation experience will include: egg cookery (including omelet preparation), cereals, breakfast meats, quick breads, dairy and cheese. Presentation of these items on a plate and buffet line will be emphasized. Students will prepare cold kitchen items such as canapés, hot and cold hor d’oeuvres, appetizers, pates, galantines, terrines and salads (Garde Manger). (Prerequisites: CULA 111, CULA 112, CULA 115)

 

CULA-141 Dining Room I (Cr2) (1:2)

This course is designed as an overview of service. The students will develop professional server skills and be able to efficiently serve a meal. The students will gain hands-on experience in serving in the dining room. (Prerequisites: READ 095 or satisfactory completion of the College’s basic skills requirement in reading, and MATH 012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation)

 

CULA-151 Baking Skills I (Cr3) (1:4)

This course is designed to give the student the ability to demonstrate an understanding of baking, ingredients, terminology, tools and equipment, formulations, techniques and principles. The student will preparea variety of baked goods including: quick breads, breads and rolls, pies, cakes and cookies and pate a choux, puff pastry and filo dough products. (Prerequisites: CULA 107, CULA 115 and CULA 131)

 

 

College

Associate of Applied Science in Culinary Arts

Culinary Arts Certificate

Pastry Art Certificate

 

CULA-105 Introduction to Culinary Arts (Cr1.5) (1.5:0)

The course explores the history of the food service industry and the development of the professional chef. The personal and educational resources needed to become a professional chef will be discussed. Cultural diversity will be recognized and discussed as a key component to the success of any food service operation. Students will become familiar with the library and how to do research and enhance their study skills.

 

CULA-107 Culinary Math (Cr1.5) (1.5:0)

Math fundamentals, as they relate to the food industry, will be intensively reviewed. Multiplication, division, fractions, percentages, ratios, decimals and other computations will be performed utilizing industry-based problems. The student will perform recipe conversions, menu pricing, weights and measures, recipe costing, and extension computations. (Prerequisite or Corequisite: MATH-012 or MATH-015 or satisfactory completion of the College’s basic skills requirement in computation)

 

CULA-111 Basic Food Skills I (Cr3) (2:3)

The students will gain knowledge of the principles of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on knife skills, measuring, identification of tools and equipment, and terms and concepts. Students will prepare stocks, soups and sauces as the foundation for cooking competencies needed in more advanced food preparation courses. (Prerequisites: READ 095 or satisfactory completion of the College’s basic skills requirement in Reading, and MATH-012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation and a grade of “C” or higher in CULA 115)

 

CULA-112 Basic Food Skills II (Cr3) (2:3)

The students will build upon the information learned in Basic Food Preparation Skills I and increase their knowledge of food preparation through classroom instruction and laboratory experiences. Emphasis will be placed on rice, pasta and starch, legumes, vegetables, fruit and nuts. This course is a foundation course for cooking competencies needed in more advanced food preparation courses. (Prerequisites: CULA 115 and a grade of “C” or higher in CULA 111; MATH-012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation, and READ 095 or satisfactory completion of the College’s basic skills requirement in reading)

 

CULA-115 Sanitation & Safety (Cr1.5) (1.5:0)

Students will obtain an understanding of standards for sanitation that are applicable to all aspects of food service and food industry operations. The course covers microbiology and foodborne illnesses, sanitizing equipment and facilities, pest control, HACCP and protecting food during preparation, storage and service. An extensive unit on safety will be included. Students earn the SERV-SAFE Certificate. SERV-SAFE certification is required to work in the production kitchen and continue in the Culinary Arts program.

 

CULA-126 Brunch/Buffet Production (Cr3) (2:3)

The students will get hands-on experience in the production of breakfast items. They will develop preparation and timing skills. The preparation experience will include: egg cookery (including omelet preparation), cereals, breakfast meats, quick breads, dairy and cheese. Presentation of these items on a plate and buffet line will be emphasized. Students will prepare cold kitchen items such as canapés, hot and cold hor d’oeuvres, appetizers, pates, galantines, terrines and salads (Garde Manger). (Prerequisites: CULA 111, CULA 112, CULA 115)

 

CULA-127 Ala Carte Lunch (Cr3) (2:3)

The student will apply the skills learned in basic food preparation skills classes to the preparation of lunch foods from the following categories: sandwiches, salads and salad dressings, pasta, hot lunches and vegetarian dishes. The student will have to show proficiency in knife skills, sanitation and safety, and mise en place while working in the kitchen. (Prerequisites: CULA 111, CULA 112 and CULA 115)

 

CULA-131 Nutrition in the Culinary Arts (Cr3) (2:3)

This course covers the basic principles of nutrition as they apply to the culinary arts profession. The function, digestion, absorption, transportation and metabolism of the major nutrients (carbohydrates, proteins and fats) and the minor nutrients (vitamins, minerals and water) are discussed. Topics including: food labeling, the Food Guide Pyramid, common diseases related to nutrition, food allergies, vegetarianism and current diet trends will be presented. The student will be able to develop appropriate ingredient substitutions and healthy cooking techniques. Students will learn to apply healthy cooking techniques into today’s restaurant menu. Lecture and lab application will be utilized. (Prerequisite: CULA 107, CULA 111, CULA 112, CULA 115; Corequisite: CULA 105)

 

CULA-133 Storeroom/Purchasing Operations (Cr2) (1:2)

The student will learn about the storeroom operations of purchasing, receiving, storage, requisitioning and record keeping. Through lecture, demonstration and hands-on experience in the lab the students will learn product identification, packaging, seasonality and availability, freshness and the quality factors of maturity and ripeness, appropriate culinary uses, taste, texture and other selection points. The student will also be involved with the developing of stock and inventory control. They will learn about different ordering methods: bidding, phone quotes and contracts. (Prerequisites: MATH 012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation, READ 092 or READ 095 or satisfactory completion of the College’s basic skllls requirement in reading)

 

CULA-141 Dining Room I (Cr2) (1:2)

This course is designed as an overview of service. The students will develop professional server skills and be able to efficiently serve a meal. The students will gain hands-on experience in serving in the dining room. (Prerequisites: READ 095 or satisfactory completion of the College’s basic skills requirement in reading, and MATH 012 or MATH 015 or satisfactory completion of the College’s basic skills requirement in computation)

 

CULA-151 Baking Skills I (Cr3) (1:4)

This course is designed to give the student the ability to demonstrate an understanding of baking, ingredients, terminology, tools and equipment, formulations, techniques and principles. The student will prepare a variety of baked goods including: quick breads, breads and rolls, pies, cakes and cookies and pate a choux, puff pastry and filo dough products. (Prerequisites: CULA 107, CULA 115 and CULA 131)

 

CULA-241 Dining Room II/Wines (Cr3) (2:3)

The student will further develop his/ her service skills by serving dinner in the dining room. The student will also learn about the major wine growing regions of the world and the different wines that each produces. He/She will learn to identify quality of wine by interpreting the label. (Prerequisite: CULA 141)

 

CULA-251 Patisserie (Cr3) (1:6)

This course is designed to expand on the principles and techniques learned in Baking Skills. The student will prepare puff paste and choux paste products, cakes, custards, puddings, mousses, soufflés, French and Italian pastries, petit fours and cookies, tarts, flans, fruit cakes, strudels, cheese cake and frozen desserts. The student will begin to develop skills in cake decorating and finishing. (Prerequisites: CULA 115 and a grade of “C” or higher in CULA 151)

 

CULA-252 Advanced Baking Skills (Cr3) (1:6)

This course is designed to meet the needs of the student who is pursuing pastry arts as a possible career goal. The student will learn through lecture, discussion and hands-on production, a variety of yeast doughs, including: Artisan breads, decorative breads, international breads, flatbreads and starters. The student will also prepare strudel, galettes and meringues. (Prerequisites: CULA 115 and CULA 151)

 

CULA-253 Advanced Patisserie (Cr3) (1:6)

The student will gain knowledge of the principles of advanced Patisserie by working with materials and products at an advanced level. Wedding cakes, Petit fours, Decorative icings and Regional Specialties are covered. (Prerequisites: CULA 151, CULA 251, CULA 252)

 

CULA-255 Advanced Pastry Arts (Cr3) (1:6)

In this course, students will apply skills from all Pastry Arts classes in the preparation of a dessert buffet. Students will also be introduced to frozen desserts, souffles, special needs baking, and whole grain baking. (Prerequisites: CULA 151, CULA 251, CULA 252, CULA 253)

 

CULA-256 Confectionary and Showpieces (Cr3) (1:6) During this course the student will become proficient at tempering chocolate, working with Pastillage, pulled and blown sugar. Demonstration on filled chocolates, centerpieces and advanced techniques are also included for student practice. (Prerequisites: CULA 151, CULA 251, CULA 252, CULA 253, CULA 255).

 

CULA-266 Meat and Seafood Science (Cr3) (2:3)

The student will learn through lecture, demonstration and hands-on experiences how to butcher meat to portion control cuts. The student will understand how meat is graded, inspected and aged and will be able to identify the bone and muscle structure of beef, lamb, pork and poultry. Proper handling of these items will be stressed. The student will perform yield test analysis as a part of the learning experience. The student will also learn identification, handling and butchering techniques for finfish, shellfish and a variety of fish. There will be lecture, demonstration and hands-on application of fish cookery principles and techniques. Techniques of brining, curing and smoking will be discussed. The student will learn through lecture, demonstration and hands-on application preparation techniques. The student will perform sensory evaluation of the finished product. (Charcuterie). (Prerequisites: CULA 126, CULA 127 and CULA 133)

 

CULA-267 American Regional Cuisine (Cr3) (1:6)

This course is designed to provide the student with respect for cultural diversity in foods. Food, food preparation techniques, tools and equipment, menu patterns and culture of American regions will be emphasized. The students will prepare selected recipes from the following areas: New England, Middle Atlantic, Upper South, Deep South, Great Lakes, Midwest, Southwest, Mountain States, Pacific Northwest, Hawaii and Alaska. (Prerequisites: CULA 126 and CULA 127).

 

CULA-271 Advanced Classical Cuisine (Cr3) (1:6)

The student will apply all of the food preparation skills, theories and techniques learned in all of the food preparation classes to an actual setting. The student will prepare and plate the restaurant menu to patrons. This is the culmination of all the food preparation courses and signifies that the student is now prepared to work in the field. This course includes the preparation of both French and Italian foods. (Prerequisites: CULA 126, CULA 127, CULA 266 and CULA 267; Corequisite: CULA 272)

 

CULA-272 Advanced Dining Room III/ Spirits (Cr3) (1:4)

This course is the culmination of all of the students’ efforts in the previous dining room courses. The student will be responsible for setting up the dining room mise en place, greeting and seating guests, taking food and beverage orders, filling the orders, serving dessert, calculating the guest check, handling the cash transaction and farewell to the guest. There will also be classroom discussion of distilled spirits. The student will be held to high professional standards of performance. Emphasis will be placed on sanitation and safety in the dining room. (Prerequisites: CULA 141 and CULA 241)

 

CULA-275 International Regional Cuisine (Cr3) (2:3) Students will acquire both the knowledge and understanding of cuisines around the world. Students will study international countries and regions.  Areas of study will be selected as to their culinary popularity and influence on world cuisine. Each country/regions covered will describe food customs, common ingredients and culinary specialties from that area. Students will learn the basis for diverse food preferences around the globe, discuss how the cuisines of other cultures have been encultured into American cuisines and apply their knowledge of international cuisines into recipe development. Students will gain knowledge of and respect for cultural diversity in foods. Food, food preparation techniques, tools and equipment, and menu patterns of international cuisine will be learned and applied. The students will prepare selected international recipes from the following areas: Great Britain, Asia, South and Central America, Europe, Africa, Greece, Turkey, Central and Eastern Europe, Southeast Asia, India and the Middle East. (Prerequisites or corequisites: CULA 111, 112, 115, 126, 127, 151, 266.)

 

CULA-295 Special Project - Culinary Arts (Cr1-3) (Prerequisite: 20 credits in the major and permission of instructor)

 

CULA-299 Externship — Culinary Arts (Cr3)

Students will be placed in approved sites for 350-400 hours of related work experience. The student will complete an externship experience logbook pertaining to the work experience. The student will receive a formal evaluation verbally and in writing from their immediate supervisor. (Prerequisites: Completion of 30 credits, 20 of which must be from career courses, and approval of instructor and Career Services Representative)