Culinary Arts

Course Descriptions
Certificate of Program Completion (Catalog Year: 2018)

CULA 0000 - Culinary Arts Orientation 0 Hours
Culinary Arts requires taste and creativity as well as mastery of technique. This program teaches students about foods and cooking equipment using proper techniques. Students learn culinary principles and have an opportunity to cater and prepare short order cooking items in a modern, well-equipped kitchen. The Culinary Arts program prepares students for numerous career opportunities.  
CULA 1015 - Culinary Arts I 60 Hours
This course provides students with an introduction to the food service industry, both past and present. Students will learn the theory and science of basic cooking principles including the history and tradition of cookery that requires knowledge, skill, taste, judgment, dedication and pride. The importance of organizational structure and organizational skills will be taught in addition to basic cooking principles. Food safety and sanitation, including food contaminants, how they are spread and their prevention will also be covered. Students will learn about nutrition, food labeling, how to read and modify a recipe and the use of tools and equipment. At the end of the course, students will have a thorough understanding of these principles, so they can be applied during practical training in the kitchen.  
CULA 1125 - ServSafe Food Safety and Sanitation 30 Hours
This course utilizes the ServSafe curriculum and will result with an industry recognized Food Protection Manager Certification after successful completion of the ServSafe exam. Students in this course will learn basic concepts in food safety, personal hygiene, time and temperature controls, cross-contamination prevention, and implementing and managing a Hazard Analysis Critical Control Point (HACCP) program.  
CULA 1105 - Culinary Arts II 30 Hours
In this course, students will learn both the classic mother sauces and the small sauces derived from them, as well as sauces such as beurre blanc and beurre rouge, coulis, flavored oils, salsa and relishes. Students will also learn the techniques to create an infinite number of new and appetizing hot and cold soups. In addition, students will learn about breakfast preparation and the many dairy products used regularly in the kitchen, including guidelines for handling, storing and cooking with them.  
CULA 1900 - Skill Development and Practice I 120 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
CULA 1901 - Skill Development and Practice II 90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
CULA 1111 - Culinary Arts III 30 Hours
This course will cover the importance of vegetables and starches in the diet; how vegetables appeal to the appetite by their flavor, color and texture; and how potatoes, grains and pasta are a good source of energy and can be prepared and flavored in a variety of ways.  
CULA 1902 - Skill Development and Practice III 90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
CULA 1215 - Hot Foods 30 Hours
This course will cover the different kinds of meats, various cuts and flavors of meat, different ways to prepare meat, how to recognize and select the best meat, which cuts respond best to the various cooking methods and the proper storage of meat.  
CULA 1903 - Skill Development and Practice IV 90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
CULA 1205 - Cold Foods 30 Hours
Students in this course will learn how to skillfully combine the main ingredients and dressing of a salad to achieve a delicious and appealing balance of colors, textures and flavors. They will also learn how to select the appropriate bread, spread, and filling to make a high-quality sandwich as well as the preparation and presentation of hors d’oeuvres. Finally, students will learn the importance of food presentation and will master the elements of masterful plate presentations.  
CULA 1904 - Skill Development and Practice V 90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
WKSK 1400 - Workplace Relations 60 Hours
This course will help you develop essential human-relation skills needed to maintain gainful and satisfying employment. It includes familiarization with problematic areas found in the workforce including: presenting yourself professionally, developing a professional work ethic, developing interpersonal skills, winning at office politics, and planning and managing your career.  
CULA 1225 - Baking 30 Hours
In this course students will learn the basic methods for producing a wide variety of breads, pastries and desserts. They will learn the importance of: gluten development and yeast fermentation in bread making; accurate measuring and mixing methods in baking cakes; knowledge of the factors responsible for crispness, softness, chewiness and spread in cookies; using proper technique in preparing pie dough and pastries; and mastery of the three basic creams—vanilla custard sauce, pastry cream and baked custard.  
CULA 1905 - Skill Development and Practice VI 90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
CULA 1906 - Skill Development and Practice VII 90 Hours
In the Skill Development and Practice courses you will learn and apply the skills required to work in a production kitchen and develop the work habits necessary to be successfully employed in the Culinary Arts industry.  
CULA 1910 - Culinary Arts Practical 15 Hours
In the Culinary Arts Practical course, students will demonstrate cooking fundamentals competency by completing an assignment, which must be prepared, presented, and evaluated. The assignment will include a soup, protein, vegetable, and starch. Students will also complete a written exam.  
CULA 1920 - Culinary Arts Capstone I 120 Hours
In this course, students will work with an advisor to identify a personal topic of interest and design an appropriate capstone project.  
CULA 1231 - Advanced Baking 60 Hours
Advanced Baking and Pastry Arts will give students the opportunity to advance their skills and knowledge through hands-on activities focused on advanced baking and pastry concepts and theories.  
CULA 1240 - Advanced Culinary 60 Hours
Advanced Culinary arts will give students the opportunity to advance their skills and knowledge through hands-on activities focused on advanced culinary arts concepts and theories.  
CULA 2005 - Culinary Arts Externship 60 Hours
The Culinary Arts Externship gives students the opportunity to participate in a supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and the ability to handle professional cooking in an approved commercial foodservice establishment.  
CULA 1175 - Nutrition 30 Hours
This course is conducted through the ManageFirst program and will result with an industry-recognized certificate in Nutrition. Students will learn about basic nutrition skills, nutrition standards and guidelines, introduction to nutrients, food allergens, special diet considerations, and menu labeling laws.  
CULA 1180 - Healthcare Regulatory Compliance and Organization 30 Hours
This course will introduce students to the complexities of operating a culinary program in a healthcare system. Topics will include organizations responsible for regulatory compliance, organization of the healthcare system, blood borne pathogens, food safety and sanitation, and nutritional concepts.  
CULA 1190 - Culinary Controls Nutritional Services 30 Hours
This course builds upon the Healthcare Regulatory Compliance and Organization course. The course will focus on the various systems that are in place to ensure compliance within the healthcare operation to meet local, state, and federal regulations. Topics include HACCP program operation, patient specific nutritional orders, modified texture diets, and data recording and analysis.  
WKSK 1500 - Job Seeking Skills 30 Hours
Students in this course will learn to prepare and successfully apply to potential career opportunities. Students will be presented with essential job-seeking skills needed to find gainful employment.