Culinary

Students learn basic cooking principles including modern kitchen organization, standards of professionalism, and the tools and equipment used in the cooking process.

Students are introduced to basic food service sanitation principles with emphasis on cleaning/sanitation methods and the safe storage of food.

This course introduces students to the techniques and procedures required to successfully operate an espresso stand.

This course continues with the concepts introduced in CUL 110. Students work with raw materials, preliminary cooking and flavoring, and apply a variety of cooking methods including the preparation of stocks, soups, salads, and vegetable and starch products. Prerequisite: Permission of instructor or counselor.

This course emphasizes basic cooking methods including the preparation of soups, stocks and sauces; meat, fish and poultry; vegetables, fruits and starches; as well as an introduction to breakfast and baking preparation. Prerequisite: Permission of instructor or counselor.

Students study theory and learn practical applications in the organization and management of banquets.

This course introduces practical applications in the methods used to provide exceptional a la carte services in a variety of settings. Prerequisite: Concurrent enrollment in HM 130.

Students are introduced to the basic principles of restaurant baking with emphasis on ingredients, yeast dough formulas and techniques, and the mixing and baking of a variety of breads, pies and pastries.

Students are introduced to the preparation of baked goods, desserts and pastries, and the acquisition of baking skills and artistic abilities. Production techniques also are addressed.

Students are introduced to the composition and structure of meats with emphasis on the identification of primal cuts and their relationship to meat selection and cooking methods. Fundamentals of sauce making are also addressed.

Students use the skills acquired in CUL 124 and develop more technical skills necessary to cook foods to exceptional levels on a consistent basis while working in a professional kitchen.

Students are introduced to the composition of menus including the areas of purchasing procedures, merchandising, servicing and pricing of foods. Planning a functional, operative menu using appropriate menu copy and layout is emphasized. Prerequisite: APLED 121.

Methods used to provide formal service in a variety of elegant settings are addressed in this course.

Students are introduced to the cooking principles commonly utilized in the preparation of ethnic and international cuisines.

This course continues the concepts introduced in CUL 254 and emphasizes the selection of appropriate cooking methods and the handling, cutting and cooking of a variety of meats and fish products.

Students are introduced to the principles and procedures involved in an effective system of food, labor and sales income control. The development and use of standards, and the calculation of actual costs are emphasized. Prerequisite: Successful completion of first year culinary coursework.

For course description, see Cooperative Education.