Culinary

This course is an introduction to the management of food preparations, sanitation, and costing.  Principles of cookery and its relation to methods of preparations, nutrition, cost control, kitchen organization, food safety and sanitation, and management are emphasized.  This course provides both classroom and lab-based instruction and serves as the foundation for future skill development. (3 credits classroom, 1 credit lab).

An introduction to the principles of professional baking including: the chemistry of baking, terminology, scaling and measuring and equipment use.  Students gain a detailed understanding of the components of various bread, cookie and pastry preparation techniques including baking of a variety of breads and pastries. Emphasis is on proper production methods, baking methods and final product presentation and display. Students will sample and critique their culinary work (1 classroom hour, 4 lab hours).

This course provides instruction in and practical application of the operation of a dining room with emphasis on quality guest service. Topics include “front of the house” organization, methods of table service, menu terminology, table arrangement, requirements for supplies and equipment, suggestive selling techniques, and revenue control and analysis. Human Resource trends from both the employer and employee perspective.  Students will serve meals prepared in a restaurant setting during the course of the semester. (2 classroom hours, 4 lab hours).

A continuation of CUL210, this capstone course builds upon basic skills, introduces more advanced culinary skills, and stresses communication in an operating food production environment. Students are required to develop and execute menus and pricing, including menu specifications, purchasing, receiving and storage of foods, and analysis of business activity from a profit perspective. (2 classroom hours, 4 lab hours)