CUL 105 CULINARY ARTS I 84 HR/7 CR
Focuses on the techniques and theory utilized in preparation, storage,
and handling. Students will cook a variety of market forms of fruits,
vegetables, nuts, salads, salad dressings, cheese, eggs, and dairy products.
Students will practice techniques of preparation, cooking, and breakfast
cookery of products described in this course. Yield study and costing
analysis of edible and as-purchased products will also be incorporated
into lessons throughout the course.
CUL 108 CULINARY
ARTS II 168 HR/14 CR
Introduction into the theory of meats (beef, veal, pork, lamb, wild game),
poultry and game birds, fish, crustaceans and mollusks. Focus is on preparations,
applied techniques, and yield studies. Sandwiches, canapes, rice, potatoes,
grains, and pasta preparations will be addressed in theory and application
for the food service industry.
CUL 123 FOOD SERVICE PRODUCTION I 192 HR/8 CR
CUL 143 FOOD SERVICE PRODUCTION II 192 HR/8 CR
CUL 163 FOOD SERVICE PRODUCTION III 192 HR/8 CR
Students will complete three lab stations per quarter. A total of 720
clhr of production labs are required. The course focuses on the application
of real life food service operations in our cafeteria and fine dining
restaurant. The lab stations are utilized for practical application, production
skills, yield study analysis, and cost analysis. Students will operate
three lab stations per quarter. Lab stations are salads and salad bar;
pantry cook; short order cook; stocks, soups and sauce cook; institutional
cook; vegetable/starch cook; restaurant line cook; storeroom clerk/cashier;
dining room server.
CUL 172 BUFFET AND TABLE SERVICE 84 HR/7 CR
Learn to apply the principles of buffet design and preparation. Menu planning
for various types of functions and service.
CUL 207 GARDE MANGER 90 HR/5 CR
The applications of planning, preparation, and execution of culinary salon
work. Students will apply fundamental and advanced cooking and garnishing
methods in order to present show pieces, such as salt dough sculpture,
ice sculpture, and tallow sculptures. Students will develop skills in
advanced preparations of center pieces and show pieces. PREREQUISITES:
CUL 107, CUL 173 or significant food service experience may be substituted
with permission from the instructor.
CUL 250 SOUS CHEF 84 HR/5 CR
Designed to provide the student with real life situations in a professional
kitchen environment. The student will supervise, assist, train, and apply
fundamentals of supervision and management in the Culinary Arts kitchen.
This elective must be scheduled with the chef instructor for times and
assignments. PREREQUISITES: Completion of 1st year Culinary Arts Program,
and FSRV 109 or permission from instructor.
CUL 251 INTERNSHIP OPTION 210 HR/7 CR
Students will be placed in a professional hotel or restaurant and successfully
apply skills gained throughout the culinary program. The required hours
of internship are 210 hrs at the intern site. The internship may be paid
or unpaid work experience. PREREQUISITES: completion of 1st year Culinary
Arts Program, FSRV 109, attendance, and a minimum GPA of 3.0.
CUL 261 PORTFOLIO/ASSESSMENT 18 HR/1 CR
Students will create a portfolio showcasing work and complete a capstone
project to demonstrate their overall skill and theory competencies.