CULINARY ARTS (CULN) CURRICULM
CULN 111 Introduction to the Culinary Industry (2)
Provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social, and cultural forces that have affected and shaped the industry of today. Students will identify job qualifications and opportunities, professional standards, communication skills, and attitudes essential for successful workers in the industry. (formerly FSER 20)
CULN 112 Sanitation and Safety (2)
The study and application of the principles and procedures of sanitation and safety in the hospitality industry. Includes the study of food-borne illnesses, biological, chemical, and physical hazards, and cross-contamination as they may occur during the flow of food. An introduction to HACCP (Hazard Analysis Critical Control Point) and other sanitation and safety programs will also be presented. Safety issues and OSHA (Occupational Safety and Health Administration) guidelines and standards will be covered as they apply to the hospitality industry.(formerly FSER 21)
CULN 115 Menu Planning and Merchandising (1)
This course is a study of the factors involved in planning effective menus for a variety of food service operations. Course content includes basic menu planning principles, layout and design, factors that impact menu items selection, menu pricing, menu sales performance and mix analysis, and menu planning resources.
CULN 120 Fundamentals of Cookery (5)
This course focuses on the fundamental concepts, skills and techniques of cooking. Course coverage includes the use of standardized recipes, weights and measures, culinary tools and equipment, basic ingredients and their uses in cooking and basic cooking methods. Emphasizes the preparation of stocks, soups, sauces and lunch menu items.
This course has no prerequisites and assumes no prior knowledge or experience in this field.
CULN 125 Fundamentals of Cookery II (5)
This course focuses on the fundamental concepts, skills, and techniques basic garde mange, breakfast, and short-order cookery skills. Content includes basic salads and salad dressings, the handling, storage and preparation of fruits and vegetables including decorative garnishes, cold food presentation using plates, platters and trays, basic egg and breakfast items including quick breads, and short order line cookery.
CULN 150 Fundamentals of Baking (5)
Application of scientific principles and baking theory to the production and evaluation of breads, pies, cookies and cakes. Course coverage includes terminology, ingredients, weights/measures, formula conversions and costing factors. Emphasis is placed on equipment use and maintenance, hygiene and work habits. (formerly FSER 62)
CULN 160 Dining Room Operations (5)
This course introduces students to food and beverage service. Course content includes basic service techniques, setup and organization of the dining room, service langauge and professionalism including dress, grooming and sanitation. Also covered is an introduction to alcoholic beverages and principles of responsible alcoholic service..
CULN 223 Contemporary Cuisines (5)
In a fast paced restaurant environment, students plan, organize, and prepare menu items typically served in an upscale dining establishment specializing in European, Asian, and American regional cuisine with an emphasis on contemporary menu trends, cross-cultural influences, flavor combinations and plate presentation. Students will develop an awareness of and utilize locally grown and produced ingredients. (formerly FSER 70)
Prerequisite: CULN 120 with a grade of C or better or instructor consent.
CULN 224 Asian/Continental Cuisine (5)
In this course students expand upon fundamental cooking skills and techniques and study regional cuisines. Students learn about traditional food ingredients and their uses, flavorings, regional cooking methods, and general characteristics of various cuisines. Emphasis is placed upon technique, speed, timing, plate presentation, organization and teamwork. (formerly FSER 60)
Prerequisite: CULN 120 with a grade of C or better or instructor approval.
CULN 240 Garde Manger II (3)
Building upon the fundamental knowledge of cold food preparation, this course covers the preparation of pates, terrines, galantines, canapés, hot and cold hors d’oeuvres, appetizers, mousses and gelatins. Also covered are the techniques of cold food decoration, cold platter design and presentation and the design and planning of appetizer buffets. (formerly FSER 72)
Prerequisites: CULN 120 and CULN 125 with a grade of C or better or instructor consent.
CULN 269 Culinary Special Events (3)
Students participate as professionals in community and college sponsored culinary events. As part of interactive management teams, students will also plan, market, organize and produce special culinary themed events in the College’s “The Pearl” restaurant.
(formerly FSER 76)
Prerequisite: CULN 160 and CULN 223 with a grade of C or better or instructor approval.
CULN 271 Purchasing and Cost Controls (4)
This course is a study of the overall concept of purchasing and receiving practices and cost control systems associated with commercial restaurants, hotels and institutional settings. Content includes the flow of foods in a foodservice operation, purchasing methods, (purchasing, receiving, storing, issuing) legal and ethical considerations of purchasing, and controlling inventory and costs.
(formerly FSER 30)
Prerequisite: CULN 111, MATH 50H with a grade of C or better, or instructor approval.
CULN 275 Human Resources Management and Supervision in the Hospitality Industry (2)
This course is designed to prepare students for the transition from employee to supervisor in a food service operation. Students will learn to identify and evaluate various leadership styles and develop skills in human relations and personnel management. Course content also includes employee training, motivation and evaluation techniques, laws and regulations that affect restaurant and foodservice operations, and employee benefits. (formerly FSER 74)
Prerequisites: CULN 160 with C or better or instructor consent.
CULN 293E Culinary Externship (2)
This externship experience will provide students an opportunity to apply their professional and culinary skills in restaurant and hotel settings. Students will complete 150 hours to gain on-the-job experiences. (formerly FSER 93)
Prerequisite: CULN 112, 120, 125, 224, 150, 271, 160, 223 or instructor consent.