CUL 110 — Introduction to Professional Cooking — 9.0
Credits
This introductory course will familiarize the student with a professional kitchen. Emphasis will be placed on professional demeanor, safe and proper use of foodservice equipment, food product identification and evaluation, knife skills and classic cuts, recipe use, and measurement. Classic stock, soup production, and leading sauces will be introduced along with basic sandwiches and salads. A Spokane Regional Health District Food Handlers Card is required.
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CUL 112 — Introduction to Foodservice — 3.0
Credits
This course will introduce the basics of foodservice including the history of culinary arts, key contributors to foundational cooking skills, and the historical significance to the modern-day kitchen operation. Types, styles and significance of both national and local foodservice operations will be discussed. The importance of sustainability and being a “global steward” as it relates to our industry and our daily professional habits will be covered.
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CUL 115 — Foodservice Safety & Sanitation — 3.0
Credits
This course will prepare students to take the National Restaurant Association ServSafe Manager Certification exam. Upon completion, the student will have sufficient knowledge of how to protect the public from foodborne illnesses.
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CUL 120 — Kitchen Management & Purchasing — 3.0
Credits
This course will introduce the student to foundational and sustainable concepts of professional kitchen organization, equipment maintenance, purchasing methods, food storage and inventory control.
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CUL 124 — Culinary Skills Development — 9.0
Credits
Students will progress beyond kitchen fundamentals to learn cooking methods, techniques and skills that are more advanced. Students will be introduced to basic poultry fabrication techniques, classic cooking methods, as well as egg and breakfast cookery. Vegetable and starch cookery, advanced techniques in stock and broth cookery, fresh cheese preparation will be covered as well as introductory food presentation skills. Prerequisites: CUL 110 & CUL 112
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CUL 126 — Food Science — 3.0
Credits
This course will introduce the student to all the various fields of culinary science, the scientific method, and how it applies to professional cooking.
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CUL 131 — Restaurant Management — 9.0
Credits
This course will provide students with Front of the House (FOH) management experience in our on-campus restaurant area. Students in the Restaurant Management lab will work directly with the Capstone project class to integrate the service/FOH functions as determined by each Capstone project. Students will learn and apply the communication skills necessary for a cohesive FOH and Back of the HOUSE (BOH) operation. Prerequisite: CUL 244
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CUL 132 — Advanced Culinary Techniques — 9.0
Credits
This course is designed to build upon previous cooking lab experience while covering three areas of instruction: American and World Cuisines (region specific foods, cooking methods and preparation), meat and poultry butchery and fabrication, and charcuterie (forcemeats and preservation). Prerequisite: CUL 124
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CUL 243 — Theory of Restaurant Baking — 5.0
Credits
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.
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CUL 244 — Introduction to Baking and Pastry Arts — 9.0
Credits
This course is designed to provide students with a fundamental knowledge of baking and pastries in foodservice operations. Focus will be applied to foundational knowledge of ingredients, methods and procedures as well as baking science. Production of both sweet and savory baked goods for restaurants (plated) and retail bakery sales will be covered. Prerequisite: CUL 132
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CUL 255 — Hospitality Marketing & Menu Planning — 3.0
Credits
This course is designed to introduce students to the design, composition and strategies involved in preparing restaurant and foodservice menus. Students will learn important social issues and nutritional trends as they analyze and create menus. Students will learn and apply the functions of social media, internal and external advertising, target markets and public relations.
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CUL 256 — Hospitality Writing — 3.0
Credits
This course will provide students with the skills necessary to execute professional written communication commonly used in the hospitality industry. Students will learn the importance of effective and professional written and online communications between colleagues, clients, employees, employers, and other business contacts. Email, letter, contract writing, advertising copy, menu descriptions and other writing skills related to hospitality operations will be included.
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CUL 257 — Beverage Management — 3.0
Credits
This course will introduce students to the knowledge, equipment, service and practical applications of foodservice beverage management. Students will learn the historical, practical and economic implications of alcoholic and non-alcoholic beverages such as coffee, espresso, tea, shrubs, beer, wine and spirits. Students will earn the ServSafe Alcohol permit and the Washington State Mandatory Alcoholic Server Training certificate (Class 12 and 13 for over/under 21 years of age) and learn the liability, impact and benefits of alcoholic beverage service. Basic mixology concepts will be introduced.
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CUL 261 — Foodservice Operations Management — 12.0
Credits
This project-based capstone course is designed to prepare the student to transition into the hospitality industry building on accumulated knowledge. Students will demonstrate proper cooking techniques, problem-solving skills, effective organization and teamwork, menu analysis and food service execution. Prerequisite: CUL 131
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CUL 265 — Hospitality Accounting & Cost Controls — 3.0
Credits
This course will introduce students to profit & loss statements, fixed and variable costs in a restaurant, and percentage-based weekly accounting system. Students will apply formulas for standard calculations, they will be introduced to control strategies from case studies and gain a practical understanding of hospitality-related profitability.
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CUL 288 — Cooperative Education Work Experience (No Seminar) — 1.0-18.0 Credits
For course description, see Cooperative Education.
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