Culinary Education Center
Course Description
High School Culinary Arts Program
15 credits
CULA-115 Sanitation & Safety (Cr1.5) (1.5:0)
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 earn the SERV-SAFE Certificate. SERV-SAFE
certification is required to work in the production kitchen and continue in the
Culinary Arts program.
CULA-111 Basic Food Skills I (Cr3) (2:3)
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 or
satisfactory completion of the College’s basic skills requirement in Reading,
and MATH-012 or MATH 015 or satisfactory completion of the College’s basic skills
requirement in computation and a grade of “C” or higher in CULA 115)
CULA-112 Basic Food Skills II (Cr3) (2:3)
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-012 or MATH 015 or
satisfactory completion of the College’s basic skills requirement in
computation, and READ 095 or satisfactory completion of the College’s basic
skills requirement in reading)
CULA-126 Brunch/Buffet Production (Cr3) (2:3)
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. Students will prepare cold kitchen items such as canapés, hot and
cold hor d’oeuvres, appetizers, pates, galantines,
terrines and salads (Garde Manger). (Prerequisites: CULA 111, CULA 112, CULA
115)
CULA-141 Dining Room I (Cr2) (1:2)
This course 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 or satisfactory
completion of the College’s basic skills requirement in reading, and MATH 012
or MATH 015 or satisfactory completion of the College’s basic skills
requirement in computation)
CULA-151 Baking Skills I (Cr3) (1:4)
This course 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)
College
Associate of Applied Science in
Culinary Arts
Culinary Arts Certificate
Pastry Art Certificate
CULA-105 Introduction to Culinary Arts (Cr1.5) (1.5:0)
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.
CULA-107 Culinary Math (Cr1.5) (1.5:0)
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-012
or MATH-015 or satisfactory completion of the College’s basic skills
requirement in computation)
CULA-111 Basic Food Skills I (Cr3) (2:3)
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 or
satisfactory completion of the College’s basic skills requirement in Reading,
and MATH-012 or MATH 015 or satisfactory completion of the College’s basic
skills requirement in computation and a grade of “C” or higher in CULA 115)
CULA-112 Basic Food Skills II (Cr3) (2:3)
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-012 or MATH 015 or
satisfactory completion of the College’s basic skills requirement in
computation, and READ 095 or satisfactory completion of the College’s basic
skills requirement in reading)
CULA-115 Sanitation & Safety (Cr1.5) (1.5:0)
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 earn the
SERV-SAFE Certificate. SERV-SAFE certification is required to work in the
production kitchen and continue in the Culinary Arts program.
CULA-126 Brunch/Buffet Production (Cr3) (2:3)
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. Students will prepare cold kitchen items such as canapés, hot and
cold hor d’oeuvres, appetizers, pates, galantines,
terrines and salads (Garde Manger). (Prerequisites: CULA 111, CULA 112, CULA
115)
CULA-127 Ala Carte Lunch (Cr3) (2:3)
The student 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 in the Culinary Arts (Cr3) (2:3)
This course covers the basic
principles of nutrition as they apply to the culinary arts profession. 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. Topics including: food labeling, the Food
Guide Pyramid, common diseases related to nutrition, food allergies,
vegetarianism and current diet trends will be presented. The student will be
able to develop appropriate ingredient substitutions and healthy cooking
techniques. Students will learn to apply healthy cooking techniques into
today’s restaurant menu. Lecture and lab application will be utilized. (Prerequisite:
CULA 107, CULA 111, CULA 112, CULA 115; Corequisite:
CULA 105)
CULA-133 Storeroom/Purchasing Operations (Cr2) (1:2)
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 satisfactory completion
of the College’s basic skills requirement in computation, READ 092 or READ 095
or satisfactory completion of the College’s basic skllls
requirement in reading)
CULA-141 Dining Room I (Cr2) (1:2)
This course 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 or satisfactory
completion of the College’s basic skills requirement in reading, and MATH 012
or MATH 015 or satisfactory completion of the College’s basic skills
requirement in computation)
CULA-151 Baking Skills I (Cr3) (1:4)
This course 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 (Cr3) (2:3)
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 (Cr3) (1:6)
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-252 Advanced Baking Skills (Cr3) (1:6)
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, a
variety of yeast doughs, including: Artisan breads,
decorative breads, international breads, flatbreads and starters. The student
will also prepare strudel, galettes and meringues.
(Prerequisites: CULA 115 and CULA 151)
CULA-253 Advanced Patisserie (Cr3) (1:6)
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, CULA 252)
CULA-255 Advanced Pastry Arts (Cr3) (1:6)
In this course, students will
apply skills from all Pastry Arts classes in the preparation of a dessert
buffet. Students will also be introduced to frozen desserts, souffles, special needs baking, and whole grain baking.
(Prerequisites: CULA 151, CULA 251, CULA 252, CULA 253)
CULA-256 Confectionary and Showpieces (Cr3) (1:6) 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, CULA 253, CULA 255).
CULA-266 Meat and Seafood Science (Cr3) (2:3)
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 learn through
lecture, demonstration and hands-on application preparation techniques. The
student will perform sensory evaluation of the finished product. (Charcuterie).
(Prerequisites: CULA 126, CULA 127 and CULA 133)
CULA-267 American Regional Cuisine (Cr3) (1:6)
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 the following areas: New England, Middle Atlantic,
Upper South, Deep South, Great
Lakes, Midwest, Southwest, Mountain States, Pacific Northwest, Hawaii and
Alaska. (Prerequisites: CULA 126 and CULA 127).
CULA-271 Advanced Classical Cuisine (Cr3) (1:6)
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 126, CULA 127, CULA 266 and CULA 267; Corequisite: CULA 272)
CULA-272 Advanced Dining Room III/ Spirits (Cr3) (1:4)
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 CULA 241)
CULA-275 International Regional Cuisine (Cr3) (2:3) 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 from 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 or corequisites: CULA 111, 112, 115, 126, 127,
151, 266.)
CULA-295 Special Project - Culinary Arts (Cr1-3) (Prerequisite: 20 credits in the major and permission of
instructor)
CULA-299 Externship — Culinary Arts (Cr3)
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 from their
immediate supervisor. (Prerequisites: Completion of 30 credits, 20 of which
must be from career courses, and approval of instructor and Career Services
Representative)