Culinary Education Center
Course Description
High School Classes
17 College Credits
CULA-107 Culinary Math
1.50 credits
Math fundamentals, as they relate to the food
industry, will be intensively reviewed.
Multiplication, division, fractions, percentages,
ratios, decimals and other computations will be
performed utilizing industry-based problems. The
student will perform recipe conversions, menu
pricing, weights and measures, recipe costing,
and extension computations. (Prerequisite or
Corequisite: MATH-015 or passing score in
computation on Basic Skills test.)
CULA-111 Basic Food Skills I
3 credits
The students will gain knowledge of the
principles of food preparation through classroom
instruction and laboratory experiences. Emphasis
will be placed on knife skills, measuring, identification
of tools and equipment, and terms and
concepts. Students will prepare stocks, soups and
sauces as the foundation for cooking
competencies needed in more advanced food
preparation courses. (Prerequisites: READ 095
and MATH 015 or passing scores in reading and
computation on Basic Skills Test; and a grade of
"C" or higher in CULA 115)
CULA-112 Basic Food Skills II
3 credits
The students will build upon the information
learned in Basic Food Preparation Skills I and
increase their knowledge of food preparation
through classroom instruction and laboratory
experiences. Emphasis will be placed on rice,
pasta and starch, legumes, vegetables, fruit and
nuts. This course is a foundation course for
cooking competencies needed in more advanced
food preparation courses. (Prerequisites: CULA
115 and a grade of "C" or higher in CULA 111;
MATH 015 and READ 095 or passing scores in
computation and reading on Basic Skills Test)
CULA-115 Sanitation & Safety
1.50 credits
Students will obtain an understanding
of standards for sanitation that are applicable to
all aspects of food service and food industry
operations. The course covers microbiology and
foodborne illnesses, sanitizing equipment and
facilities, pest control, HACCP and protecting
food during preparation, storage and service. An
extensive unit on safety will be included. Students
can earn both the New Jersey State Department of
Health Food Service Managers Sanitation
Certificate and the SERV-SAFE certificate upon
successful completion of this course.
(Prerequisite: A grade of "C" or higher in READ
95 or passing score in reading on Basic Skills
Test)
CULA-126 Brunch Buffet Production
3 credits
The students will get hands-on experience in the
production of breakfast items. They will develop
preparation and timing skills. The preparation
experience will include: egg cookery (including
omelet preparation), cereals, breakfast meats,
quick breads, dairy and cheese. Presentation of
these items on a plate and buffet line will be
emphasized. (Prerequisites: CULA 111,
CULA 112 and CULA 115)
CULA-141 Dining Room I
2 credits
Thiscourse is designed as an overview of service. The
students will develop professional server skills
and be able to efficiently serve a meal. The
students will gain hands-on experience in serving
in the dining room. (Prerequisites: READ 095
and MATH 015 or passing scores in reading and
computation on Basic Skills Test)
3 credits
Thiscourse is designed to give the student the ability
to demonstrate an understanding of baking,
ingredients, terminology, tools and equipment,
formulations, techniques and principles. The
student will prepare a variety of baked goods
including: quick breads, breads and rolls, pies,
cakes and cookies and pate a choux, puff pastry
and filo dough products. (Prerequisites: CULA107,
CULA 115 and CULA 131)
ASSOCIATE DEGREE IN CULINARY ARTS
COLLEGE COURSES
CULA-105 Introduction to Culinary Arts
2 credits
The course explores the history of
the food service industry and the development of
the professional chef. The personal and
educational resources needed to become a
professional chef will be discussed. Cultural
diversity will be recognized and discussed as a
key component to the success of any food service
operation. Students will become familiar with the
library and how to do research and enhance their
study skills. (Prerequisite: READ 095 or passing
score in reading on Basic Skills Test)
CULA-107 Culinary Math
1.50 credits
Math fundamentals, as they relate to the food
industry, will be intensively reviewed.
Multiplication, division, fractions, percentages,
ratios, decimals and other computations will be
performed utilizing industry-based problems. The
student will perform recipe conversions, menu
pricing, weights and measures, recipe costing,
and extension computations. (Prerequisite or
Corequisite: MATH-015 or passing score in
computation on Basic Skills test.)
CULA-111 Basic Food Skills I
3 credits
The students will gain knowledge of the
principles of food preparation through classroom
instruction and laboratory experiences. Emphasis
will be placed on knife skills, measuring, identification
of tools and equipment, and terms and
concepts. Students will prepare stocks, soups and
sauces as the foundation for cooking
competencies needed in more advanced food
preparation courses. (Prerequisites: READ 095
and MATH 015 or passing scores in reading and
computation on Basic Skills Test; and a grade of
"C" or higher in CULA 115)
CULA-112 Basic Food Skills II
3 credits
The students will build upon the information
learned in Basic Food Preparation Skills I and
increase their knowledge of food preparation
through classroom instruction and laboratory
experiences. Emphasis will be placed on rice,
pasta and starch, legumes, vegetables, fruit and
nuts. This course is a foundation course for
cooking competencies needed in more advanced
food preparation courses. (Prerequisites: CULA
115 and a grade of "C" or higher in CULA 111;
MATH 015 and READ 095 or passing scores in
computation and reading on Basic Skills Test)
CULA-115 Sanitation & Safety
1.50 credits
Students will obtain an understanding
of standards for sanitation that are applicable to
all aspects of food service and food industry
operations. The course covers microbiology and
foodborne illnesses, sanitizing equipment and
facilities, pest control, HACCP and protecting
food during preparation, storage and service. An
extensive unit on safety will be included. Students
can earn both the New Jersey State Department of
Health Food Service Managers Sanitation
Certificate and the SERV-SAFE certificate upon
successful completion of this course.
(Prerequisite: A grade of "C" or higher in READ
95 or passing score in reading on Basic Skills
Test)
2 credits
The student will learn about the storeroom operations of
purchasing, receiving, storage, requisitioning and
record keeping. Through lecture, demonstration
and hands-on experience in the lab the students
will learn product identification, packaging,
seasonality and availability, freshness and the
quality factors of maturity and ripeness,
appropriate culinary uses, taste, texture and
other selection points. The student will also be
involved with the developing of stock and
inventory control. They will learn about different
ordering methods: bidding, phone quotes and
contracts. (Prerequisites: Math 012 or Math 015
or passing score in computation on Basic Skills
Test, READ 092, or READ 095 or passing score
in reading on Basic Skills Test)
CULA-126 Brunch Buffet Production
3 credits
The students will get hands-on experience in the
production of breakfast items. They will develop
preparation and timing skills. The preparation
experience will include: egg cookery (including
omelet preparation), cereals, breakfast meats,
quick breads, dairy and cheese. Presentation of
these items on a plate and buffet line will be
emphasized. (Prerequisites: CULA 111,
CULA 112 and CULA 115)
3 credits
Thestudent will apply the skills learned in basic food
preparation skills classes to the preparation of
lunch foods from the following categories:
sandwiches, salads and salad dressings, pasta,
hot lunches and vegetarian dishes. The student
will have to show proficiency in knife skills,
sanitation and safety, and mise en place while
working in the kitchen. (Prerequisites: CULA 111,
CULA 112 and CULA 115)
CULA-131 Nutrition
3 credits
This course covers
the basic principles of nutrition as they apply to
the food service industry. The function, digestion,
absorption, transportation and metabolism of the
major nutrients (carbohydrates, proteins and
fats) and the minor nutrients (vitamins, minerals
and water)are discussed. The student will analyze
their daily intake and learn to make correct
personal choices. Topics including: food
labeling, the Food Guide Pyramid, major diseases
related to the nutrients and energy will be
presented. The student will be able to develop
appropriate ingredient substitutions, healthy
cooking techniques and marketing methods.
Computer software will be utilized to analyze the
nutrient content of the recipe before and after
modification. Lecture and demonstration of
healthy cooking principles will be utilized.
Students will prepare foods using proposed
ingredient substitutions. (Prerequisite: READ 095
or passing score in reading on Basic Skills Test)
CULA-141 Dining Room I
2 credits
Thiscourse is designed as an overview of service. The
students will develop professional server skills
and be able to efficiently serve a meal. The
students will gain hands-on experience in serving
in the dining room. (Prerequisites: READ 095
and MATH 015 or passing scores in reading and
computation on Basic Skills Test)
3 credits
Thiscourse is designed to give the student the ability
to demonstrate an understanding of baking,
ingredients, terminology, tools and equipment,
formulations, techniques and principles. The
student will prepare a variety of baked goods
including: quick breads, breads and rolls, pies,
cakes and cookies and pate a choux, puff pastry
and filo dough products. (Prerequisites: CULA
107, CULA 115 and CULA 131)
CULA-241 Dining Room II/Wines
3credits
The student will further develop
his/her service skills by serving dinner in the
dining room. The student will also learn about
the major wine growing regions of the world and
the different wines that each produces. He/She
will learn to identify quality of wine by
interpreting the label. (Prerequisite: CULA 141)
CULA-251 Patisserie
3 credits
This course is designed to expand on the principles and
techniques learned in Baking Skills. The student
will prepare puff paste and choux paste products,
cakes, custards, puddings, mousses, soufflés,
French and Italian pastries, petit fours and
cookies, tarts, flans, fruit cakes, strudels, cheese
cake and frozen desserts. The student will begin
to develop skills in cake decorating and finishing.
(Prerequisites: CULA 115 and a grade of "C" or
higher in CULA 151)
CULA-266 Meat & Seafood Science
3 credits
The student will learn through lecture, demonstration
and hands-on experiences how to butcher meat to
portion control cuts. The student will understand how
meat is graded, inspected and aged and will be able
to identify the bone and muscle structure of beef, lamb,
pork and poultry. Proper handling of these items will be
stressed. The student will perform yield test analysis as
a part of the learning experience. The student will also
learn identification, handling and butchering techniques
for finfish, shellfish and a variety of fish. There will be
lecture, demonstration and hands-on application of fish
cookery principles and techniques. Techniques of brining,
curing and smoking will be discussed. The student will l
earn through lecture, demonstration and hands-on application
preparation techniques. The student will perform sensory
evaluation of the finished product. (Charcuterie)
(Prerequisites: CULA 125, CULA 127 and CULA 133)
CULA-267 American Regional Cookery
3 credit
This course is
designed to provide the student with respect for
cultural diversity in foods. Food, food
preparation techniques, tools and equipment,
menu patterns and culture of American
regions will be emphasized. The students will
prepare selected recipes from some of the following
American regions: New England, Middle Atlantic States,
Upper South, Deep South, Great Lakes, Midwest,
Southwest, Mountain States, Pacific Northwest,
Hawaii and Alaska. (Prerequisites: CULA 125 and CULA 127)
CULA-271 Advanced Classical Cuisine
3 credits
The student will apply all of the food
preparation skills, theories and techniques
learned in all of the food preparation classes to
an actual setting. The student will prepare and
plate the restaurant menu to patrons. This is the
culmination of all the food preparation courses
and signifies that the student is now prepared to
work in the field. This course includes the
preparation of both French and Italian foods.
(Prerequisites: CULA 125, CULA 127,
CULA 261, COREQUISITE: CULA 264)
CULA-272 Advanced Dining Room III/Spirits
3 credits
This course is the
culmination of all of the students' efforts in the
previous dining room courses. The student will
be responsible for setting up the dining room
mise en place, greeting and seating guests, taking
food and beverage orders, filling the orders,
serving dessert, calculating the guest check,
handling the cash transaction and farewell to the
guest. There will also be classroom discussion of
distilled spirits. The student will be held to high
professional standards of performance. Emphasis
will be placed on sanitation and safety in the
dining room. (Prerequisites: CULA 141 and
CULA241)
3 Credits
Students will acquire both the knowledge and
understanding of cuisines around the world.
Students will study international countries and regions.
Areas of study will be selected as to their culinary
popularity and influence on world cuisine. Each
country/regions covered will describe food customs,
common ingredients and culinary specialties from that area.
Students will learn the basis for diverse food preferences
around the globe, discuss how the cuisines of other
cultures have been encultured into American cuisines
and apply their knowledge of international cuisines
into recipe development. Students will gain knowledge
of and respect for cultural diversity in foods. Food,
food preparation techniques, tools and equipment, and
menu patterns of international cuisine will be learned
and applied. The students will prepare selected international
recipes form the following areas: Great Britain, Asia,
South and Central America, Europe, Africa, Greece, Turkey,
Central and Eastern Europe, Southeast Asia, India and the Middle East.
(Prerequisites CULA111, 112, 115, 125, 127, 151, 266)
CULA-295 Special Project - Culinary Arts
1 to 3 credits
(Prerequisite: 20 credits in the major and permission of instructor)
CULA-299 Externship — Culinary Arts
3 credit
The externship program is required of every
culinary arts and pastry arts student.
Students will be placed in approved sites for
350-400 hours of related work experience.
The student will complete an externship experience
logbook pertaining to the work experience.
The student will receive a formal evaluation
verbally and in writing form their immediate
supervisor. (Prerequisites: Completion of 30 credits,
20 of which must be form career courses, and approval
of instructor and Career Service Representative)
This Class is taken between 2nd and 3rd or between 3rd and 4th semesters.
3 credits
This course is designed to meet the
needs of the student who is pursuing pastry arts
as a possible career goal. The student will learn
through lecture, discussion and hands-on
production of a variety of yeast doughs,
including: rich, rolled-in, specialty, holiday
breads, sourdough and artisan breads. The
student will prepare a variety of different
doughnut formulations. The student will apply the
principles of pate a choux, puff pastry dough and
meringues to commercial baked products.
(Prerequisites: CULA 115 and CULA 151)
CULA-253 Advanced Patisserie
3 credits
The student will gain knowledge of the principles
of advanced Patisserie by working with materials
and products at an advanced level. Wedding
cakes, Petit fours, Decorative icings and Regional
Specialties are covered. (Prerequisites: CULA 151,
CULA 251 and CULA 252)
3 credits
Students will coordinate the daily production of
individual composition plated desserts presentations
for fine dining menus. The student will
also explore ice cream, frozen and contemporary
desserts. This course applies all foundation as
well as advanced techniques in Baking and Pastry
Arts. (Prerequisites: CULA 151, CULA 251,
CULA 252, CULA 253 and CULA 254).
CULA-256 Confectionary and Showpieces
3 credits
During this course the student will
become proficient at tempering chocolate,
working with Pastillage, pulled and blown sugar.
Demonstration on filled chocolates, centerpieces
and advanced techniques are also included for
student practice. (Prerequisites: CULA 151,
CULA 251, CULA 252 and CULA 253).