Culinary Arts (CUL)

CUL 101. Safety and Sanitation. 1 Credit Hour.

This course will prepare students to take the ServSafe Food Protection Manager Certification exam. Content focuses on the sanitation and safety issues involved with handling food through the foodservice process. The course will cover the causes and prevention of foodborne illness, laws for consumer protection, pest prevention, and the principals of Hazard Analysis & Critical Control Points (HACCP).
Prerequisite: Reading Proficiency.

CUL 110. Food Preparation Practical I. 3 Credit Hours.

The student will master competencies for tools and equipment, kitchen organization, converting and following recipes, applying safety and sanitation, vegetable cuts (American Culinary Federation competition cuts), stocks, soups, sauces, basic cooking methods, and introduction to meat, and poultry preparation.
Prerequisites: Grades of "C" or better in CUL 101 and CUL 105 and Reading Proficiency.

CUL 115. Food Preparation Theory & Practical II. 3 Credit Hours.

This course introduces the student to the subject of meats and their application in foodservice operations. Students will learn about the muscle and bone structure of beef, veal, pork, lamb, poultry and fish; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Topics will include meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, preferred cooking methods for all meats, proper knife selection, and butchery equipment. Sanitation and safety standards will be stressed throughout.
Prerequisites: CUL 110 with a minimum grade of "C" and Reading Proficiency.

CUL 120. Food Preparation Theory & Practical III. 3 Credit Hours.

The student will master the foundation of cooking techniques and theories from Food Prep Theory I & II. Emphasis is placed on individual as well as team production. The focus is on cooking fundamentals, ratios, and formulas in a professional kitchen.
Prerequisites: CUL 115 with a minimum grade of "C" and Reading Proficiency.

CUL 150. Culinary Essentials for the Pastry Arts. 3 Credit Hours.

This course will introduce students enrolled in the Baking and Pastry Arts curriculum to the fundamentals of savory food production. Proper methods of preparing stocks, soups, sauces, classical vegetable cuts, and basic cooking principles for meat, poultry, seafood, sandwiches, breakfast, starches, vegetables, and salads will be paramount.
Prerequisites: CUL 101, HRM 134 and Reading Proficiency.

CUL 201. Garde Manger. 3 Credit Hours.

This course is designed for cold food production and Charcuterie. The course will allow the student to develop fundamental principles of the cold kitchen including methods of salad and sandwich preparation. Aspic Gelee, Chaud Froid, Hors de oeuvres, canapes and appetizers, buffet and platter presentations, ice and vegetable carvings, pickling, smoking and condiments. Students will also gain an understanding of various cheese categories and their culinary uses.
Prerequisites: BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency.

CUL 205. Global Cuisine. 3 Credit Hours.

In this course students prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean, Asia, Africa and Middle East. Emphasis will be placed on ingredients, flavor profiles, preparation, and techniques representative of various global cuisines.
Prerequisites: BAP 150 and CUL 120 with minimum grades of "C" and Reading Proficiency.

CUL 210. Nutritional Cooking. 3 Credit Hours.

This course is a study of nutritional cooking. We know that a healthy diet is based on eating a wide variety of high quality foods that provide balanced nutrition. This course is designed to acquaint foodservice professionals with the knowledge and skills to do so.
Prerequisites: Grades of "C" or better in HRM 128, CUL 115 and BAP 150 and Reading Proficiency.

CUL 215. American Regional Cuisine. 3 Credit Hours.

This course introduces the student to regional American cuisine from nine distinct regional culinary and two specialty traditions within North American cuisine. Students will gain the opportunity to develop professional culinary skills in classic and contemporary formats.
Prerequisites: CUL 120 and BAP 150 with minimum grades of "C" and Reading Proficiency.

CUL 250. Culinary Arts Capstone. 6 Credit Hours.

The course will be operational in nature by requiring the student to use both technical knowledge and managerial ability to organize and complete a commercial simulation of a one meal operation. The application of theory will be used and tested in the lab setting.
Prerequisites: CUL 201, CUL 205, CUL 215 all with a minimum grade of "C" and HRM 205 and Reading Proficiency.