Culinary Arts
Culinary Foundations
CULN100
This course is primarily for students interested in pursuing a culinary career. Students are introduced to the current equipment, measurements and terminology used in a commercial kitchen. Other topics include culinary math, standardized recipes and ingredient identification. Education goals and employment opportunities in the foodservice industry are also discussed.
1 credits
Prerequisite: None
Corequisite: None
Apprenticeship Practicum I
CULN101
The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
1 credits
Prerequisite: Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business + Innovation required.
Corequisite: None
Apprenticeship Practicum II
CULN102
The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
1 credits
Prerequisite: Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business + Innovation required.
Corequisite: None
Apprenticeship Practicum III
CULN103
The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
1 credits
Prerequisite: Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business + Innovation required.
Corequisite: None
Apprenticeship Practicum IV
CULN104
The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
1 credits
Prerequisite: Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business + Innovation required.
Corequisite: None
Basic Food Preparation
CULN110
This kitchen lab course covers basic food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, use and care of equipment, knife skills, standardized recipes and food costing principles.
4 credits
Prerequisite: None
Corequisite: None
Advanced Food Preparation
CULN111
This kitchen lab course covers advanced food preparation and management techniques used for commercial and institutional food operations. Students develop hands-on knowledge of traditional and contemporary food preparation procedures, meat and seafood fabrication, advanced foods and quantity preparation terminology, plating, and flavor psychology.
4 credits
Prerequisite: CULN110 (C or better) or Permission of the Department of Business + Innovation
Corequisite: None
Garde Manger and Buffet Planning
CULN112
This course covers traditional and contemporary food preparation techniques used in the buffet/garde manger kitchen. Students develop knowledge and skills needed to create cold and hot hors d’oeuvres and other special food preparations such as pate, terrines, galantines, and mousse. Buffet arrangement, organization, and planning is also will also be covered.
4 credits
Prerequisite: CULN110 (C or better) or Permission of the Department of Business + Innovation
Corequisite: None
International Cuisine
CULN113
This kitchen lab course covers traditional and contemporary food preparation procedures for international and ethnic-specific cuisines. Students develop an understanding of global culinary cultures and international ingredients, flavor profiles and food sources.
4 credits
Prerequisite: CULN110 (C or better) or Permission of the Department of Business + Innovation
Corequisite: None
Regional Cuisines of the U.S.
CULN114
This kitchen lab course introduces students to the foods, recipes, and flavor profiles of the various regions of the United States. Students develop knowledge and skills needed to create the cuisines typically found in the different regions in our country. Regional cultural traditions and practices are also analyzed.
4 credits
Prerequisite: CULN110 (C or better) or Permission of the Department of Business + Innovation
Corequisite: None
Cooking for Special Diets
CULN115
This kitchen lab course covers traditional and contemporary food preparation procedures for vegetarian, vegan and other special diets. Students develop an understanding of the diversity of dietary needs in the community, techniques for adapting recipes and menus for restricted diets and culinary diet-related trends.
4 credits
Prerequisite: CULN110 (C or better) or Permission of the Department of Business + Innovation
Corequisite: None
Baking and Decorating
CULN130
This course focuses on the ingredients, methods, and kitchen equipment used to create a variety of baked goods, including cakes, cookies, pies, biscuits, muffins, breads, and gluten free and vegan items. Students learn techniques to decorate cakes, cookies, and pastries with artistic expression.
3 credits
Prerequisite: None
Corequisite: None
Ice Cream and Frozen Desserts
CULN138
This course covers the preparation and presentation of frozen desserts. Students learn the principles and techniques necessary for the production of ice cream, gelato, sorbet, frozen mousses and souffles, and appropriate sauces and garnishes.
2 credits
Prerequisite: None
Wedding Cake Assembly and Decoration
CULN139
Students learn techniques of wedding cake design, assembly, and construction. Areas of study include choice of number and size of cake tiers; construction of stacked and tiered cakes, buttercream and fondant decoration; the use of fresh and hand-made edible flowers; and production planning, safe storage and delivery of wedding cakes.
2 credits
Prerequisite: None
Bread Fabrication - Basic
CULN151
This course covers the fundamentals of baking bread and rolls. Students develop knowledge of ingredients and techniques necessary to produce sandwich breads, basic free-form loaves and flat breads, rolls, and quick breads.
2 credits
Prerequisite: None
Bread Fabrication - Advanced
CULN152
This course covers advanced topics in bread baking. Students develop knowledge of ingredients and techniques necessary to work with pre-ferments, natural starters, and specialty ingredients to produce a variety of specialty and artisanal breads.
2 credits
Prerequisite: CULN151 (C or better) or permission from the Department of Business + Innovation
Chocolate - Essential Skills
CULN156
This course covers the history, production and preparation of chocolate. Students learn tempering techniques, and create chocolate decorations, garnishes and confections. Desserts and pastries using chocolate as the primary ingredient are prepared.
2 credits
Prerequisite: CULN130 or permission of the Department of Business + Innovation
Cookies
CULN158
Students in this course learn techniques for the production of professional quality cookies and bars. Topics include homestyle American classics, upscale and international cookies, and gluten-free and vegan cookies and bars.
1 credits
Prerequisite: None
Corequisite: None
Advanced Baking - Pastry
CULN160
This course covers advanced topics in pastry making. Students develop knowledge and skills necessary to produce a variety of pastry doughs, custards, sauces, meringues and mousses and use these components to create pastries and plated desserts meeting professional standards for taste and appearance.
2 credits
Prerequisite: CULN130 (C or better) or permission from the Department of Business + Innovation
Advanced Baking - Cakes
CULN165
This course covers advanced topics in baking, assembling and decorating cakes and tortes. Topics covered include cake mixing methods, fillings and finishing coats, torting and assembly of layer cakes, piping and writing on cakes, and specialty decorations in fondant, marzipan and modelling chocolate.
2 credits
Prerequisite: CULN130 (C or better) or permission from the Department of Business + Innovation
Food Purchasing and Cost Control
CULN202
This course focuses on the principles used in purchasing ingredients, supplies, and equipment for the hospitality industry. Specific topics include product cost analysis, selection, ordering, storing, and portioning. The impact of receiving, inventory control, and the use of standardized recipes on cost control are explored.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Menu Planning/Costing/Design
CULN203
In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Beverage Management
CULN205
This course focuses on the principles and practices of alcoholic beverage service. Topics include domestic and foreign wine characteristics, wine and food pairing, spirits, and beer production and styles. Legal considerations, social concerns and professional service of alcoholic beverages are also explored.
1 credits
Prerequisite: HOSP100 (C or better) or Permission of the Department of Business + Innovation
Corequisite: HOSP100 (C or better) or Permission of the Department of Business + Innovation
Culinary Internship I
CULN281
In this course, students participate in on-the-job training in the culinary area directly related to their academic preparation and career objectives. Students gain hands-on knowledge and skills which will be reviewed and assessed with the course coordinator.
2 credits
Prerequisite: Must be a Culinary Arts degree program internship-track student. Permission of the Department of Business + Innovation required.
Corequisite: None
Culinary Internship II
CULN282
In this course, students participate in on-the-job training in the culinary area directly related to their academic preparation and career objectives. Students gain hands-on knowledge and skills which will be reviewed and assessed with the course coordinator.
2 credits
Prerequisite: Must be a Culinary Arts degree program internship-track student. Permission of the Department of Business + Innovation required.
Corequisite: None
Culinary Capstone
CULN285
As the culminating course in the Culinary Arts and Baking and Pastry Arts programs, this course provides students with a supervised practical experience to apply previously learned skills and theory in a group culinary production. Concept development, menu creation and plan execution are included in this hand-on course.
2 credits
Prerequisite: Must be a Culinary Arts or Baking and Pastry Arts degree program student. Permission of the Department of Business + Innovation required.
Corequisite: None
Introduction to Hospitality Management
HOSP100
This course provides an overview of the tourism and hospitality industry. Students learn how technological changes and financing affect the industry. Other topics include trends, planning, design, location, and procedures, materials, equipment and supplies.
3 credits
Prerequisite: None
Corequisite: None
Safety and Sanitation
HOSP106
This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for and can earn ServSafe Food Protection Manager and ServSafe Allergens certifications.
2 credits
Prerequisite: None
Hospitality Financial Management
HOSP110
In this course, students examine the Uniform System of Accounts for Hotels and Restaurants. Other topics include special journals, transactions, monthly and annual reports, and accounting.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Conference and Meeting Planning
HOSP111
This course is designed to develop skills necessary to plan and organize traditional and technological conferences, meetings, conventions, trade shows and expositions. The student will learn to systemize and assemble reservations for lodging, air and ground transportation, food and beverages, site selection, room design, and conference and meeting materials.
3 credits
Prerequisite: None
Corequisite: None
Hotel and Lodging Operations Management
HOSP200
In this course, students examine the responsibilities of front office staff in the hotel/tourism industries. Specific topics include public relations, sales promotions, cash control procedures, night audit and accounting techniques, checking guests in and out, handling mail and other guest information, and emergency procedures.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Hospitality Internship
HOSP210
In this course, students engage in on-the-job training in supervised internships in hotels, motels, and restaurants. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.
3 credits
Prerequisite: HOSP100 (C or better) or permission of the Department of Business + Innovation
Corequisite: None
Advanced Hospitality Management
HOSP215
This course focuses on the development of managerial and strategic skills used in the hospitality industry. Topics covered include leadership, strategic planning, organizational behavior, communication, ethics, and hospitality-specific marketing. Emphasis is placed on operational issues and guest service principles.
3 credits
Prerequisite: HOSP100 (C or better) or Permission of the Department of Business + Innovation
Corequisite: HOSP100 (C or better) or Permission of the Department of Business + Innovation