汤头条

Culinary Arts Core

CULA1105 Foundations in Culinary Arts

This course explores safety and sanitation as it pertains to the kitchen, and will earn their food handlers permit. This course covers topics on various knife cuts that are commonly used in the kitchen.

Credits: 1.00

Cost: $95.00

MATH1110 Culinary Arts Math

In this course, students learn how to apply arithmetic and the concepts of ratio and proportion in food preparation, food costing, and other food industry related problems.

Credits: 2.00

Cost: $190.00

CULA1115 Stocks and Soups

This course explores soup composition to include, thickeners, starches, roux鈥檚, purees, foreign, tradition and modern soup preservations. Additionally, this course explores a variety of cooking techniques that pertain to soups such as principles of stocks, thickening agents, flavorings, seasoning, spices, aromatics, herbs, condiments, and garnishes. Finally, this course introduces ways to prepare clear broth soups, cream soups, traditional soups, contemporary soups, stocks (beef, chicken, vegetables, and fish), and consomm茅s.

Credits: 1.00

Cost: $95.00

CULA1135 Garde Manger I

This course explores how to prep vegetables for everyday use and application. This course covers topics on how to identify a variety of salad greens and herbs, and how to make composed and bound salads. This course explores how to prepare a variety of salads, as well as relishes, chutneys, chimichurris, cold dipping sauces and dressings (vinaigrettes, emulsions, and temporary emulsions),the components of a sandwich and how to prepare them.

Credits: 2.00

Cost: $190.00

CULA1140 Hot Foods I

This course explores identification and cooking techniques for starches and vegetables. This course covers how to prepare foods with various cooking methods and techniques to include grilling, roasting, braising, steaming, poaching, baking, broiling, pan and deep frying, saut茅ing, stewing, and steaming. This course explores how to make fresh and dry pastas, and cooking techniques in rice and grains that include pilafs, risotto, fried rice, salads and steaming.

Credits: 3.00

Cost: $285.00

CULA1145 Hot Foods II

This course explores various types of meat composition and structure, how to store and handle them. Students will learn about meat cuts, fabricating cuts and how to inspect and grade meats. This course covers topics on how to prepare meats in a variety of methods and techniques to include grilling, roasting, braising, steaming, poaching, baking, broiling, pan and deep frying, saut茅ing, stewing and marinating. This course also explores accompanying sauces and various types of sauces that include thickening agents, deglazing, caramelizing, mother sauces, classic and modern sauces alike.

Credits: 3.00

Cost: $285.00

CULA1150 Basic Baking

This course explores the foundations of baking. This course covers how to prepare quick breads, basic yeast breads, cakes, cookies and custards.

Credits: 3.00

Cost: $285.00

CULA1290 Breakfast Foods

This course explores composition, variety and storing of eggs and how to grade them. This course covers a variety of methods and techniques on how to prepare various breakfast foods to include pancakes, waffles, breakfast meats, crepes, and beverages.

Credits: 2.00

Cost: $190.00

CULA1361 Food Safety Management

This course covers topics and techniques in preparation for the ServSafe Food Safety Manager Certificate.

Credits: 1.00

Cost: $95.00

Culinary Arts Electives

CULA1225 Advanced Yeast Breads

This course explores traditional sourdough and rye breads. Students will learn about flour types and grains, and how to select and use yeast properly. This course covers topics on how to prepare a variety of breads from lean and rich yeast dough's and will utilize proper shaping techniques.

Credits: 2.00

Cost: $190.00

CULA1235 Pies and Pastries

This course explores how to use rich yeast dough's and laminated doughs for sweet breads and pastries, and preparing flaky and mealy doughs. This course covers techniques for rolling and shaping dough for double crust pies, and how to roll dough for lattice crust and tartlets shells. This course covers topics on how to prepare a variety of pies, tarts, Danish pastries, puff pastries, eclairs, and pie and pastry fillings.

Credits: 2.00

Cost: $190.00

CULA1245 Cakes and Frosting

This course explores how each ingredient is used to make cakes and their functions. This course covers a variety of cakes using creamed fat and whipped egg with high fat mixing methods, and egg foam mixing methods. This course explores a variety of frostings, butter cakes, high ration cakes, and sponge cakes.

Credits: 2.00

Cost: $190.00

CULA1260 Custards and Frozen Desserts

This course explores stirred custard, baked custard, fruit sauce, cream sauce, caramel, souffl茅s, bread puddings, cheesecakes, curds and pastry creams and mousse. This course covers a variety of custards, creams, ice creams, sorbets, frozen dessert items, and dessert sauces.

Credits: 2.00

Cost: $190.00

CULA1491 Garde Manger II

This course introduces concepts about forcemeat assembly, pate terrines, sausages and proper methods for brining, curing and smoking meats and fish. Additionally, this course explores appropriate ways to prepare foods using a variety of methods and techniques to include pickling, curing, brining, smoking, spice blends, salsas, cheeses, and condiments.

Credits: 4.00

Cost: $380.00

CULA1502 Hors d'oeuvres

This course explores advanced cooking techniques and methods for preparing various types of Hors d鈥檕euvres from a variety of different types of cuisine.

Credits: 2.00

Cost: $190.00

CULA1511 Brunch

This course explores advanced cooking techniques and methods for preparing brunch foods to include quiches, flaky biscuits, eggs benedict, chilaquiles, breakfast cereals, breakfast meats, and breakfast pastries.

Credits: 2.00

Cost: $190.00

CULA1521 Food Purchasing and Budgets

This course explores the foundations of food budgeting and purchasing for catering, kitchen and restaurant management. This course covers topics on how to apply skills needed to maintain a budget as well as prepare and deploy a menu.

Credits: 2.00

Cost: $190.00

CULA1541 Culinary Arts Special Projects I

This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor.

Credits: 1.00

Cost: $95.00

CULA1551 Culinary Arts Special Projects II

This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor.

Credits: 1.00

Cost: $95.00

CULA1561 Culinary Arts Special Projects III

This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor.

Credits: 1.00

Cost: $95.00

CULA1571 Culinary Arts Special Projects IV

This course covers the use of skills and techniques learned to complete a project under the approval and supervision of a culinary arts instructor.

Credits: 1.00

Cost: $95.00

CULA1653 Culinary Arts Work Based Learning I

This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty.

Credits: 1.00

Cost: $95.00

CULA1662 Culinary Arts Work Based Learning II

This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty.

Credits: 1.00

Cost: $95.00

CULA1672 Culinary Arts Work Based Learning III

This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty.

Credits: 1.00

Cost: $95.00

CULA1682 Culinary Arts Work Based Learning IV

This course provides experience working in a hands-on culinary setting. This externship will be coordinated and approved by Culinary Arts program faculty.

Credits: 1.00

Cost: $95.00