Search Courses



Advanced Search
Displaying 241-250 of 1069 results.
Course TitleCourse DescriptionCreditsPrerequisitesCourse NumberCourse Outline
 
Basic Food PreparationThis course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques. This course also serves as a review of prerequisite courses in sanitation, math, baking, and garde manger/entremétier preparations.4CULA1000, CULA1106, and CULA1116 or instructor approvalCULA1156View
Dining Room ServiceThis course examines the detailed operation of a restaurant dining room. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service. Includes practical experiences in a public dining room.4CULA1106 and CULA1116 CULA1525View
Fundamentals of WineThis course will teach professional tasting technique which will improve the student’s understanding of how smell, taste, and appearance of a wine are integral to its enjoyment. In addition, the course will allow hands-on experience preparing food to taste with various wine varietals, thus giving students some standard formulas for understanding the flavor profile of the wine and how it works with food. The goal is to give students better understanding and knowledge to experiment and explore with new styles and grape varieties to serve with traditional and new menu selections. (Students must be 21 years of age or older to taste wines.)2CULA1116CULA2050View
Culinary Arts NutritionThe study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function, and sources of nutrients including protein, carbohydrates, fats, vitamins, minerals, and water. Current dietary guidelines, energy balance, food fads and trends are discussed. Students prepare traditional and nutritionally modified recipes.2CULA1116CULA1301View
Decorative Work and ShowpiecesPrinciples of decorative product preparation and the presentation of various food mediums including but not limited to ice carving, cake decorating and confectionery work. Food styling factors such as balance, design, color, and the techniques of garniture used in the professional kitchen will be emphasized. 2CULA1116 and CULA1126CULA1321View
Advanced Baking and PastryThis course is designed to give the student advanced knowledge, skills and understanding of baking methods and techniques as done a restaurant setting. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.4CULA1116 and CULA1126CULA1530View
Advanced Garde Manger and EntremétierThis course is designed to give the student advanced knowledge, skills and understanding in the preparation of various types of salads/salad dressings, vegetable and starch products, sandwiches, canapés and hors d`oeuvres in restaurant production setting.4CULA1116 and CULA1136CULA1535View
Advanced Food PreparationThis course is designed to give the student advanced knowledge, skill, and understanding of stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques in a restaurant production setting.4CULA1116 and CULA1156CULA1540View
Food, Wine and Beer PairingThis course will teach professional tasting technique which will improve the students understanding of how smell, taste and appearance of a wine and beer are integral to its enjoyment. In addition, the course will allow hands on experience preparing food to taste with various wine and beer varietals, thus giving students some standard formulas for understanding the flavor profile of the wine and beer and how it works with food. The goal is to give students a better understanding and knowledge to experiment and explore with new styles and grape varieties to serve with traditional and new menu selections. Students must be 21 years of age or older to taste wines.4CULA1116 and CULA2050 or instructor approvalCULA2080View
CateringThis course is designed to give the student advanced knowledge, skills and understanding of off-premise and on-premise catering as a branch of the hospitality industry. Topics such as party planning, customer service, site preparation, licensure, safety, catering equipment, sanitation, staff scheduling, food preparation and menu development will be discussed.2CULA1301, CULA1321 CULA1325, CULA1335, CLUA1525, CULA1530, CULA1535, and CULA1540. Or instructor approvalCULA2075View