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).

This course introduces the fundamentals of professional baking, covering topics such as baking chemistry, terminology, accurate scaling and measuring techniques, and proper use of equipment. Students will develop a thorough understanding of key components and methods, with an emphasis on correct production practices, baking techniques, and presentation skills. Hands-on activities include sampling and evaluating finished products to refine quality and critique culinary work. (1 lecture hour, 3 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 CUL150, this capstone course builds upon basic skills, introduces more advanced culinary skills, regional and international cuisine, 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 lecture hours, 4 lab hours)

This course explores advanced and specialized areas of professional baking beyond the fundamentals. Topics may include artisan bread production, plated desserts, international pastry traditions, chocolate and confectionery work, gluten-free and alternative baking, or seasonal specialties. Students refine their skills in recipe development, advanced techniques, and presentation, while emphasizing creativity, precision, and problem-solving in the bakeshop. Through hands-on practice, tasting, and critique, students deepen their appreciation for the artistry and science of baking. (1 lecture hour, 3 lab hours)

Credit(s): 3, repeatable for a maximum of 6 credits (when topics covered are different)