Culinary Arts Courses

CULA 151 - Elementary Baking and Pastry

2-4-4
Credit Hours: 4

This course introduces students to proper techniques and principles of baking and pastry making, kitchen sanitation and safety standards, basic food preparation and equipment handling as practiced in the food service industry. Special significance is placed on ingredient functions, product identification and weight measure as applied to baking and pastry. Students will prepare a variety of baked and pastry goods including breads, pastries and decorated cakes. 

(Approximate cost for uniform and supplies: $500)
Additional course fee: $85.

CULA 161 - Food Service Safety & Sanitation

2-0-2
Credit Hours: 2

This course is recommended for all foodservice managers, supervisors and other personnel in restaurants, hospitals, nursing homes, child care facilities, school cafeterias and other food-handling establishments. This course prepares students for the ServSafe® certification exam.

Offered Online:Yes

CULA 170 - Elementary Food Preparation, Principles, and Practices

2-4-4
Credit Hours: 4

This course teaches fundamentals of commercial food preparation with current methods and principles of food production practiced in the food service industry. The course introduces students to the techniques and principles of fundamental cooking methods, proper kitchen sanitation and safety standards, basic food preparation and knife handling. Students learn how to use commercial kitchen equipment and maintain restaurant industry sanitation and safety principles. Students will also learn how to handle and serve food safely.

(Approximate cost for uniform and supplies: $500)
Additional course fee: $85.

CULA 171 - Quantity Food Preparation

2-4-4
Credit Hours: 4

This course introduces students to advanced techniques and quantity cooking methods, emphasizing plate presentation and timing as well as safety in handling proteins in advanced food preparations. Students continue to learn how to use new commercial kitchen equipment and to maintain restaurant industry sanitation and safety principles. 

Additional course fee: $85.

Prerequisite:

CULA 170

CULA 210 - American Cuisine

2-4-4
Credit Hours: 4

American regional cuisines, including specialties, characteristics and ingredients are introduced. Preparation and presentation procedures for the production of regional dishes will be applied. This will be done through classroom instruction, demonstration and student laboratory practices.

Additional course fee: $85.

Prerequisite:

CULA 151, CULA 161, and CULA 171

CULA 211 - Techniques of Garde Manger and International Cuisine

2-4-4
Credit Hours: 4

Traditions of food preparation and presentation of selected foreign cultures such as Northern Europe, the Mediterranean, Latin America, Middle East and the Far East are studied and practiced. Students will also focus on the art of cold food preparation, production and presentation for items such as pates, terrines, salads, sausages, hors d'oeuvres, vegetables and fruit carvings, ice sculptures and cold dishes. 

Additional course fee: $85.

Prerequisite:

CULA 151CULA 161, and CULA 171

CULA 270 - Advanced Food Production and Finishing

2-4-4
Credit Hours: 4

A professional approach to providing food service for various occasions. Included are: client solicitation; presentation; menu planning and pricing of various types of table services and settings and packaging of the total occasion for the client.

Additional course fee: $85.

Prerequisite:

CULA 210 and CULA 211

CULA 271 - Food, Beverage Management, and Labor Cost Controls

3-0-3
Credit Hours: 3

This course focuses on analyzing and controlling food, beverage management, and labor costs. Students will explore current common control methods and techniques using data and computer software for making quantitative decisions necessary in food service operations. 

Prerequisite:

CULA 171, CIS 103, and FNMT 118 or higher

CULA 288 - Culinary Arts Work Experience

1-15-3
Credit Hours: 3

This course provides work experience related to students' career interests in a supervised environment. Students are expected to recognize the relationship between principles taught in the Culinary Arts curriculum and practices in the workplace. Employer evaluation and students' reports are required and provide the basis for evaluation of student performance. Offered only in the 14-week extended summer session. 

Prerequisite:

THM 180 and CULA 270 which may be taken concurrently.