Culinary Arts Course Descriptions
Culinary Arts
CULA 1555 – Food Preparation I: Stocks, Sauces, and Soups. 3 credits
This course is an introduction to the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with variety of foods. Cooking techniques of simmering and boiling, the proper use of knives, tools, small-wares and equipment will also be emphasized. (6 lab)
CULA 1600 – Food Preparation II: Garde Manger. 3 credits
Garde Manger (cold foods) involves the study of specialty foods and garnishes. Emphasis will be placed on design, techniques, and display of fine foods. Preparation of specialized deli (charcuterie) products including sausages; pates and terrines; carving of vegetables, fruits and ice; the seven families of hors d’oeuvres; composed salad; green salads and salad ingredients; and international cold sauces and dressings is addressed. Methods and techniques of preparation of cold foods, menu developments, and planning banquets and catering are also addressed. (6 lab)
CULA 2700 – Food Preparation III: Baking. 4 credits
This course is designed to introduce the student to the fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, doughnuts, flours, fillings and ingredients. Other topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Emphasis on advanced techniques is included in the study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work and decorations. (1 lect, 6 lab)
CULA 2800 – Food Preparation IV: Meat Preparation and Cooking. 4 credits
Basic meat preparation and cooking methods applicable to beef, lamb, veal, pork, fish, and poultry are the focus of this course. Cooking procedures such as roasting, sautéing. braising, grilling, baking, broiling, pan broiling, and pan-frying are emphasized. Identification and characteristics of cuts of meat, U.S.D.A. quality grades, and Federal Meat Inspection Regulations are addressed. Overall kitchen functions for preparing and expediting food during service hours in a restaurant are emphasized. (1 lect, 6 lab)
Hotel Restaurant Management
HRM 1500 – Introduction to the Hospitality Industry. 3 credits
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally. A review of the organization of hotel and food and beverage operations, as well as focusing on industry opportunities and future trends in included. (3 lect.)
HRM 1505 – Sanitation, Health, and Safety in the Hospitality Industry. 3 credits
This course outlines the fundamentals of high quality sanitation practices for food service employees. The course focuses on practical guidance in safe food handling without neglecting scientific and sanitation principles. Emphasis is placed on the problem of food borne illnesses and how important sanitation is from an economic, legal, and moral point of view. (3 lect.)
HRM 1510 – Dining Room Management and Food Delivery Systems. 3 credits
This course is designed to focus the student on the basic principles and applications of food delivery systems. Emphasis is placed on customer service in hotels, restaurants of lodging, independent restaurants, and institutional operations. (1 lect. 4 lab)
HRM 1515 – Planning and Control for Food and Beverage Operations. 3 credits
Students enrolled in this course are taught the essential principles and procedures for effective food and beverage planning and cost control. Using the appropriate software to calculate food, beverage, and labor costs, students will develop an effective sales income control system. The basic principles of food production and service management, including menu planning, purchasing, and storage are addressed. (3 lect.)
HRM 2500 – Quantity Food Purchasing. 3 credits
This course concentrates on the development and implementation of an effective food purchasing program emphasizing the development of dependable supplier relations, negotiating techniques, and selecting and evaluating food purchasing. Students will develop purchase specifications to match menus and document each stage of the purchasing cycle. Online purchasing and procedures will be explored.. (3 lect.)
HRM 2505 – Marketing and Merchandising in the Restaurant Industry. 3 credits
The focus of this course is on the core principles of restaurant marketing and the impact these principles have on a restaurant operation. Students will examine the relationship among product, price, promotion, and place pertaining to the restaurant industry. Specific attention will be given to effective promotion techniques unique to the food service industry such as the importance of interior décor, types and uniformity of service, food and beverage display, and menu and room styling. (3 lect.)
HRM 2510 – Menu Planning and Analysis. 3 credits
Effective menu planning is crucial to the success of a restaurant operation. This course focuses on the importance of menu planning. Principles of developing a professional menu including analyzing marketing conditions, pricing, and availability of kitchen equipment are emphasized. (3 lect.)
HRM 2515 – Human Resource Management in the Hospitality Industry. 3 credits
This course is designed to present a systematic approach to human resource management related to the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws, staffing, hiring, termination, training and development, etc. (3 lect.)
HRM 2520 – Wines of the World. 3 credits
This is an introductory course describing the wine producing regions of the world. The influence of a region’s soil, weather, grapes, vine species, chemistry, and biology to produce wine is explored. Wine quality standards, processing, storage, and service as related to wine regions and categories are studied. Students are taught the principles of compiling wine lists, serving wine in the proper wine glass, and recommending wine with food combinations. (3 lect.)