Culinary Careers (CUL)

CUL-1115  Management Controls  (3 Credits)  

A study of control for budgeting in the food and beverage industry. Emphasis is placed on kitchen math, purchasing and receiving control, and interpreting financial reports. Not available for supplemental.

Instruction (3)

CUL-1116  Breakfast Soups and Pantry  (3 Credits)  

A skills-based approach to preparing and serving breakfast dishes, soups, salads, and dairy. Emphasis is placed on organizing activities to meet service schedules. Not available for supplemental.

Instruction (3)

CUL-1117  Vegetables and Farinaceous  (3 Credits)  

An introduction to the concepts of purchasing, storing, and preparing a variety of fruits, vegetables, starches, pasta, and pasta sauces. Not available for supplemental.

Instruction (3)

CUL-1118  Production Skills  (6 Credits)  

A lab-based review of the required disciplines in the hospitality industry. Focus will be on observed attendance, daily practical performance and a comprehensive practical exam. Not available for supplemental.

Instruction (6)

CUL-1120  Meat Cutting and Meat Cookery  (6 Credits)  

A skills-based approach to purchasing, portioning, seasoning, cooking, holding and serving a variety of meat, poultry, fish, seafood and related proteins. Not available for supplemental.

Instruction (6)

CUL-1121  Bakeshop  (6 Credits)  

An introduction into bakeshop practices. Emphasis is on accurate weights and measures as they pertain to bakeshop ingredients. A skills-based approach to yeast products, cookies, pastries, pies, tortes, cakes and desserts. Not available for supplemental.

Instruction (6)

CUL-1122  Stocks and Sauces  (3 Credits)  

A study of modern techniques for producing basic stocks and their applications in recipes for sauces and glazes. Not available for supplemental.

Instruction (3)

CUL-1127  Culinary Careers Introduction  (3 Credits)  

An introduction to the fundamental skills required of a cook. Focus is on kitchen terminology, food safety, tools and equipment and safe working practices. Not available for supplemental.

Instruction (3)

Equivalent to COC-1127, COC-127.

CUL-2201  Food Service Management and Saucier  (6 Credits)  

Skills-based approach to advanced techniques in menu planning and inventory control. Emphasis is on applying gained industry experience to advanced soups and sauces. Not available for supplemental.

Instruction (6)

CUL-2207  Lunch Express Entremetier and Nutrition  (6 Credits)  

The application of gained skills in advanced line cooking. Emphasis is on plate presentation of lunch items that offer the latest trends in culinary artistry that encompasses today's nutritional requirements for good health.

Instruction (6)

CUL-2208  Buffets and Bakery  (6 Credits)  

A study of buffets in their many forms. Emphasis is on creating and executing buffets that showcase the latest trends in modern cuisine. An application of techniques for garnishing and presenting high quality and attractive sweet and savory presentations.

Instruction (6)

CUL-2212  Evening Dining and Preparing Proteins  (6 Credits)  

Skills-based approach to advanced evening dining menu selections including appetizers, soups, entrees and desserts. Emphasis is placed on advanced cooking and presentation techniques for proteins, vegetables, starches and desserts.

Instruction (6)

CUL-2213  Gala Banquets  (3 Credits)  

A hands-on experience related to gala banquets. Emphasis is on creating and executing a gala banquet along with pre-dinner appetizers. Not available for supplemental.

Instruction (3)

CUL-2218  Industry Work Placement  (1.5 Credits)  

A capstone course that exposes the students to many aspects of working in a professional kitchen. Focus is on paid industry placement of 480 hours. This course is a prerequisite to starting the other courses associated with year two of the Culinary Careers diploma. This course is graded CR/NCR. Not available for supplemental.

Work Integrated Learning (1.5)

Equivalent to CUL-2218W, COC-1132, COC-132, CLA-2200.