CSC 010 Introduction to Computer
(.6 Cr.)
Provides an overview of data processing and the personal computer for students
without any prior computer experience. Introduces hardware, software,
concepts, and terminology to increase computer literacy.
Lecture Credits: 0 -- Lab Credits: .6
CUL 020 Math for Food Service
(2 Cr.)
Introduces basic mathematics skills that would be needed in the food service
environment. This course covers topics such as decimals; fractions;
percents; finding percentages, rates, and bases; and maintaining a checking
account.
Lecture Credits: 2 - Lab Credits: 0
CUL 101 Introduction to Food Service (2 Cr.)
Introduction to the food service and hospitality industry through theory and lab
situations. The principles of food cookery as related to various
categories of food preparation are investigated and applied in a kitchen
setting. Sanitation and safety are emphasized.
Lecture Credits: 1 -- Lab Credits: 1
CUL 102 Basic Food
Preparation/Introductory Cooking (2 Cr.)
Introduction to food preparation and theory will introduce the student to the
application of principles of food cookery. Principles relating to various
categories of food preparation will be investigated and then applied in a
laboratory situation. Sanitation and safety procedures will be
emphasized. Uniforms required for all lab classes.
Lecture Credits: 1 -- Lab Credits: 1
CUL 106 Advanced Food Preparation
I (2 Cr.)
Upon successful completion of this course, the student should be able to
demonstrate an understanding of the advanced skills necessary for preparing
International Cuisine.
Lecture Credits: 1 -- Lab Credits: 1
CUL 107 Baking/Pastry Cooking
(9.5 Cr.)
A course in baking which involves preparation of yeast rolls, breads,
pies, cakes, cookies, tarts, doughnuts, holiday specialties, and torten.
Topics include proper use and care of equipment, sanitation and hygienic
work habits, and legal health requirements.
Lecture Credits: 2 -- Lab Credits: 7.5
CUL 108 Advanced Baking/Pastry
Cooking (9.5 Cr.)
Advanced preparation of specialty reads, rolls, pies, cakes and
cookies. Emphasis is placed on gourmet techniques for special occasions
and cake decorating.
Lecture Credits: 2 -- Lab Credits: 7.5
CUL 110 Sanitation and Safety (2 Cr.)
A study of the principles of bacteriology, food borne illness,
sanitation, safety, personal hygiene, housekeeping, and health
regulations and inspections. The use, cleaning, and maintenance of
equipment is also stressed. Each student, upon successful
completion of this course, receives recognition for compliance with the
sanitation requirements for certification, or recertification, by the
American Culinary Federation.
Lecture Credits: 2 -- Lab Credits: 0
CUL 111 Nutrition (3 Cr.)
This course describes the nutrients, their sources, and their relation to body
functions. Each stage of the life cycle will be studied as it
related to changing nutritional requirements. The student will identify
basic food groups, their use in meal planning, their functions, and their
nutritional values. In addition, the current trends in eating, diet, and
exercise, as well as fad diets and life-cycle nutritional needs is taught.
The effects of nutrient intake on growth and development are also discussed.
Lecture Credits: 3 -- Lab Credits: 0
08/01/05
