Culinary Theory and Sanitation - CUL111

This course focuses on basic food service sanitation practices and discussion of selected culinary topics. The selected topics will include: culinary professionalism, kitchen staples, basic kitchen tools and equipment, dairy products, and culinary weights and measures. Students will prepare for a nationally administrated sanitation examination. Food Usage and Supplemental Instructional Fee applies.

Kitchen Fundamentals - CUL121

This course will consist of practical training in the kitchen as well as classroom discussion of cooking techniques and meat, fish, and poultry. In full uniform, students will learn knife skills and basic food preparation techniques as well as practical sanitation skills. Food Usage and Supplemental Instructional Fee applies.

Introduction to Cooking Techniques - CUL140

This course examines the basic aspects of fruit and vegetable preparation including salads, cold sauces, and dressing. The fundamental aspects of breakfast cookery are also introduced.

Garde Manger - CUL142

Sauces, Soups & Stocks - CUL150

This course introduces production methods for sauces and stock production. It includes basic stocks and soups, reduction and clarification of stocks and the five leading and small sauces. Also included are the three main categories of soups and their production and the basics of meat fabrications.

Elements of Entree Production - CUL152

This course examines the various aspects of a la carte and production cooking skills with a focus on the principal cooking methods. Students will also expand the skills acquired in CUL150.

Fundamentals of Baking - CUL160

This course examines the preparation and production methods for baking. It includes bake shop layout, work flow, and equipment; theory and production of yeast breads; theory and production of quick breads; theory and production of cakes and cookies; production of fruit, pudding and custard pies; production of puff pastry and pate choux items.

Pastry Arts - CUL162

This class focuses on techniques and fundamentals of classical and contemporary plated desserts, cake decorating, sorbets and mousses.

Advanced Culinary Theory - CUL170

This course will introduce students to basic, practical application of culinary mathematics. Each student will be required to use a calculator. Areas of study will include calculation of food cost, recipe yields, recipe costing, purchasing amounts, and other topics relevant to food service mathematics.

Nutrition and Menu Planning - CUL210

This course will examine the basic elements of nutrition and the responsibilities of restaurants to provide nutritious cuisine to their clients. Assignments will include readings from textbooks, written exams and projects in which students will create a variety of menus, each focusing on a different style of menu. In addition to nutrition concerns, students will discuss the basic elements of menu creation in general.

Dining Room Service - CUL215

This course develops the skills of the future dining room server and creates a common language between the dining room and the kitchen for future chefs. Through theoretical and practical application of table service, students will gain an appreciation of the elements of the front of the house.

Culinary Skills Externship I - CUL271

This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience.

Culinary Skills Externship II - CUL272

This course provides the student with on the job experience. Students will work at approved sites in the preparation of food Students also document their work hours and submit reports evaluating their experience.

Hospitality Supervision - HOS270

Principles of Accounting I - BUS112

Computer Office Applications - CIS110

In this course, students learn how to generate word, spreadsheet, database, and presentation documents using the Microsoft Office Professional suite of products. Topics include: editing methods, document merging, templates, document preparation, file naming and storage conventions, backup methods, macros, desktop publishing, object linking and embedding (OLE), and Visual Basic application extensions.

Purchasing and Receiving - CUL240

This course examines the basic aspects of procurement within the foodservice industry. Topics include ordering, menu forecasting, and delivery schedules. The course also introduces receiving, proper storage and handling techniques, and inspections of deliveries and invoices. Students will learn basics of electronic purchasing, inventory controls, FIFO, security, legal and ethical aspects of procurement and resources available in the industry.

Catering - CUL241

This course introduces the skills needed to manage both on-premise and off-premise catering operations. Subject matter includes marketing and sales, recipe costing, menu development, kitchen and dining room layouts, staff requirements and cooking and serving skills particular to catered events.

Bounty of the Sea - CUL251

This course exposes students to many types of seafood and gives them an understanding of the cleaning, safe handling, cooking methods, sauces, and accompaniments that lend themselves to seafood. Food Usage and Supplemental Instructional Fee applies.

Chiles in the Global Kitchen - CUL252

This course examines the use of chiles in cuisines around the world. Students prepare dishes demonstrating the range of flavors and heat levels possible through the use of chiles. Food Usage and Supplemental Instructional Fee applies.

American Regional Cuisine - CUL253

This course introduces the production of American regional cuisines through a focus on various ingredients, cooking methods, food textures, flavor combinations, and plate presentations. Students also learn the impact of immigration patterns and indigenous products on the development of each cuisine. Food Usage
and Supplemental Instructional Fee applies.

International Cuisine - CUL254

This course exposes students to the preparation of international dishes made in the traditional manner. Cuisines from Europe, Africa, Asia, and the Americas will be covered. Food Usage and Supplemental Instructional Fee applies.

Italian Cuisine - CUL255

This course will provide students with a working knowledge of the many regions of Italy and their unique and distinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies.

Indian Cuisine - CUL256

This course is designed to introduce students to the taste, preparation methods and techniques that are used in various regional Indian cuisines. This course will help students to understand common culinary practices and the relationship between the resources and cuisines of different regions of India. Food Usage
and Supplemental Instructional Fee applies.

French Cuisine - CUL257

This course will provide students with a working knowledge of the many regions of France and their unique anddistinct styles of cooking. Students will learn the names of the regions and the specific products of each region. Food Usage and Supplemental Instructional Fee applies.

Food Science - CUL270

This course is designed to introduce students to scientific principles related to food preparation.

Culinary Skills Externship III - CUL273

This course provides the student with on the job experience. Students will work at approved sites in the preparation of food. Students also document their work hours and submit reports evaluating their experience.

Current Topics in Culinary Arts I - CUL291

Current Topics in Culinary Arts II - CUL292

Current Topics in Culinary Arts III - CUL293

Current Topics in Culinary Arts IV - CUL294

Current Topics in Hotel and Event Management I - HOS291

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Current Topics in Hotel and Event Management II - HOS292

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Current Topics in Hotel and Event Management III - HOS293

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.

Current Topics in Hotel and Event Management IV - HOS294

This course offer comprehensive discussion of current topics in the Hotel and Event Management field. The exact topic will be announced in the current term schedule.