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1 Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction in food preparation, cooking techniques, equipment operation and maintenance, sanitation and safety, communication skills, applicable regulations, and principles of food service management. Table of Contents: CULA 101 Introduction to Food Service CULA 102 Introduction to Culinary Arts CULA 103 Professional Chef I CULA 104 Professional Chef II CULA 105 Food Service Sanitation CULA 150 Restaurant Entrepreneurship CULA 156 Dining Room Procedures CULA 157 Pantry and Garde-manger CULA 158 Short Order Cookery CULA 160 Soups, Stocks, and Sauces CULA 161 Meats and Vegetables CULA 165 Baking and Pastry CULA 201 Professional Chef III CULA 202 Professional Chef IV CULA 210 Nutritional Cooking CULA 226 Culinary Fundamentals CULA 227 Culinary Fundamentals Lab CULA 240 Menu Planning CULA 248 Bar and Beverage Management CULA 250 Hospitality Supervision CULA 270 Purchasing and Cost Controls CULA 275 Patisserie CULA 322 Culinary Skills and Management CULA 323 Culinary Management Practicum CULA 451 Sustainable Food Systems

2 CULA 101 Introduction to Food Service

3 CULA 102 Introduction to Culinary Arts

4 CULA 103 Professional Chef I Have a working understanding of food service sanitation, including the HACCP system and be able to apply those practices to food preparation and service; Identify and operate commercial food production equipment, adhere to standard operating procedures, and demonstrate ability to utilize tools and work space in kitchen with safety and organization; Understand and utilize culinary terminology and basic cooking and baking methods for food production; Exhibit kitchen organizational skills (mise en place) and pre-preparation time management; Prepare stocks; soups; sauces; vegetable cookery; starch cookery (including legumes, potatoes, grains, and pasta); quick breads; yeast breads; rollͳin dough; beginning dessert sauces, syrups and creams; cookies.

5 CULA 104 Professional Chef II Demonstrate a thorough understanding of food service sanitation, create and implement a HACCP system for establishing and controlling critical limits of concern; Demonstrate increased ability in using and selecting commercial kitchen equipment and hand tools for specific applications, organizing work space and mise en place, identifying product, and how to safely operate a commercial kitchen; Understand and apply culinary terminology and basic cooking and baking methods learned in Professional Chef I to more advanced preparations of Professional Chef II; Develop complexity and balance in seasoning, flavoring, and plating as it applies to all aspects of production and presentation.

6 CULA 105 Food Service Sanitation Demonstrate application of food service sanitation HACCP (Hazard Analysis Critical Control Points); Prevent and respond to food borne illness; Identify bacterial growth and factors to inhibit that growth in a food production environment, (food spoilage); Demonstrate pest control.

7 CULA 148 Food and Beverage Service Explain how moments of truth affect guests, staff members, and managers; Describe the value of guests and staff members to good service operation; Describe the importance of the menu to a food service operation; List and describe typical dining service staff positions, and distinguish among the most common styles of dining room service; Demonstrate the general rules of table settings and service.

8 CULA 150 Restaurant Entrepreneurship

9 CULA 156 Dining Room Procedures Demonstrate coffee, wine, and basic beverage service and management using espresso station equipment; Demonstrate the general rules of table setting and service for all four classic forms of service; Discuss service methods such as banquets, buffets, catering and a la carte; Describe specific American, English, French and Russian service; Discuss the basic production process for distillation and fermentation of wine; Distinguish wines by grape, varietal, country, growing region, production process; Demonstrate the proper method of handling guest checks and payment; Demonstrate the use of tableside cookery; Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled; Be able to explain the inter-relationships and work flow between dining room and kitchen operations; Evaluate food and beverage pairings; Demonstrate sales techniques including menu knowledge and suggestive selling; Discuss and demonstrate the proper procedures for training dining room staff.

10 CULA 157 Pantry and Garde-manger

11 CULA 158 Short Order Cookery

12 CULA 160 Soups, Stocks, and Sauces

13 CULA 161 Meats and Vegetables

14 CULA 165 Baking and Pastry

15 CULA 201 Professional Chef III Employ a working understanding of food service sanitation, evaluate and revise the HACCP system that was established in the first year for controlling critical limits of concern; Demonstrate an increase in: speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; understanding of culinary terminology and its application to advanced cooking and baking methods; organizational skills and mise; Requisition for product; Develop menus, recipes, and costing procedures for assigned buffet and community events; Fabricate domestic and wild species of meat; Synthesis information given in demonstration, lecture, and daily production to form classic and unique dishes involved in the preparation of the following topics: meats, advanced garde manger (pates, terrines, galantine, ballotine, chaud-froid, sausages, savory mouse, hot and cold hor d ouevres, and cheese/fruit carvings), advanced custards and creams, frozen desserts, fruit desserts and garnishes, and basic cakes and icing.

16 CULA 202 Professional Chef IV Employ a working understanding of food service sanitation, evaluate and revise the HACCP system that was established in the first year for controlling critical limits of concern Demonstrate an elevated level of speed; use and selection of equipment and hand tools; knowledge of standard weights and measures; understanding of culinary terminology and its application to advanced cooking and baking methods; organizational skills and Requisition for product Develop menus and recipes, and follow costing procedures for assigned projects and college sanctioned events Synthesize information given in demonstrations, lecture, and daily production to form classic and unique dishes involved in the preparation of the following: o International Cuisine indigenous cuisines and cooking techniques of the world are explored. Regions span the globe, including Pan Asia, Europe, Central and South America, and Africa. o American Regional Cuisine a study of influences on regional American dishes and use of indigenous ingredients. o A la Carte Dining students will gain practical experience operating and working in a production kitchen, rotating through various stations, creating daily menus, and preparing items a la minute for an audience of paying customers. All cooking techniques will be reinforced, as well as organization, plate presentation, and proper mise en place. Point of sale computer systems will be examined for back of house operations. o Cake Assembly, Candies, and Confections advanced baking, pastry, and decoration techniques using buttercream, royal icing, molding chocolate, pastillage, gum paste, pulled sugar, and marzipan for cakes, candies, confections, and petit fours. Students are required to decorate cakes ranging from simple iced layer cake with a spiral pattern to a complex tiered cake.

17 CULA 210 Nutritional Cooking Understanding the six food groups, USDA Food Guide Pyramid, nutrients, digestion, exercise, minerals and salt intake; Develop healthy menu programs, promotion of heart healthy foods, vegetarian options, dietary restrictions; Understanding food allergens, determine appropriate food substitution, sensitivities to food; Understanding and analysis of labeling laws, health laws and regulation of nutritional information.

18 CULA 220 Purchasing and Cost Control Define purchasing, procurement, the flow of goods through a food service operation, and product selection; Outline objectives in the purchasing function; Describe the importance of maintaining an operation s competitive position; Summarize the process for procuring products and services; Use procedures to control costs throughout the entire operation from menu, purchasing and receiving, storing, issuing, production, labor, service and sale.

19 CULA 226 Culinary Fundamentals

20 CULA 227 Culinary Fundamentals Lab

21 CULA 240 Menu Planning Define food service terms related to menus; Identify elements of the marketing environment; List factors that impact menu item selection (internal and external); Outline factors that influence food item selection by customer.

22 CULA 248 Bar and Beverage Management Explain the give examples of various alcoholic and nonͳalcoholic beverages seen in the hospitality industry today; Discuss the basic production process for distillation and fermentation; Differentiate spirits, beers, and wines by grain/grape/fruit, country, growing regions and production process; Evaluate the relationship between food and beverage.

23 CULA 250 Hospitality Supervision Identify various types of foodservice operations, factors affecting growth, recent trends within the industry, and the challenges that they face in the future; Classify food services systems and apply various theories and strategies for managing/supervising and motivating your staff and improving productivity; Use basic accounting procedures for creating a financial plan or budget, forecasting or projecting sales, and cost controls; Understand the principles of marketing and their value to the foodservice industry.

24 CULA 270 Purchasing and Cost Controls

25 CULA 275 Patisserie

26 CULA 322 Culinary Skills and Management

27 CULA 323 Culinary Management Practicum

28 CULA 451 Sustainable Food Systems

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