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 103  Intermediate Food Preparation I  (2 Cr.)
A continuation in food preparation, with some cooking in quantities.  Teaches the reasons for preparing food in various ways to satisfy the clientele; also what commercial equipment is available to produce the best quality end product.  Major emphasis is placed on menu planning, standardizing recipes and food production.  The student is made aware of work simplification, cost control organization and administration.   Types of meal service are studied.  Student assumes various roles such as manager, cook, baker, etc. in lab periods.  Uniforms required.  (Prerequisite:   CUL 102)
Lecture Credits: 1 -- Lab Credits: 1

CUL 104  Baking Fundamentals I  (2 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: 1 -- Lab Credits: 1

CUL 105  Garde Manger (2 Cr.)
Stresses basic garde manger principles, as well as the functions and duties of the department as it relates and integrates into the other kitchen operations.  In addition, emphasis placed on introduction to specialty work which includes ice carving, buffet decorations, understanding of equipment and area planning.
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

CUL 112  Menu Planning (3 Cr.)
A course in menu design--included are principles and practices of pricing menus, ordering, converting recipes from small to large quantities, various types of menus, and food preferences of the public.  The principles of nutrition for planning well-balanced menus receive special emphasis.
Lecture Credits: 3 -- Lab Credits: 0

CUL 113  Purchasing (3 Cr.)
A course in purchasing, purchasing techniques, and laws governing the food industry.   Includes factors to consider in selecting, purchasing, receiving, and storing various food.  Emphasis is given to the development of purchasing policies, procedures, inventory control, and storage.  Computer application is included in the course.  Transportation to off-campus locations is the responsibility of the student.   (Prerequisite:  CUL 102)
Lecture Credits: 3 -- Lab Credits: 0

CUL 114  Supervisory Management/Communication (3 Cr.)
A course in the supervision and training of employees.  Included are the development of public relations, group techniques, methods of improvement and development, and cost consciousness.  Communications skills are taught to develop the organization and oral expression of ideas.  Emphasis is on effective professional, business communication.
Lecture Credits: 3 -- Lab Credits: 0

CUL 115  Food/Beverage Service (3 Cr.)
A course in the dining service appropriate for coffee shops, dining rooms, banquets, and buffets.  Included are liquor laws and service of legal beverages.
Lecture Credits: 3 -- Lab Credits: 0

CUL 123  Intermediate Food Preparation II   (2 Cr.)
A continuation of Intermediate Food Preparation I, with an emphasis on more complicated recipes.
Lecture Credits:  1 -- Lab Credits:  1

CUL 124  Baking Fundamentals II  (2 Cr.)
A continuation of Baking Fundamentals I, with an emphasis on gourmet baking items and cake decorating.
Lecture Credits:  1 -- Lab Credits:  1

CUL 126  Advanced Food Preparation II  (2 Cr.)
A continuation of Advanced Food Preparation I, with an emphasis on more difficult recipes in International Cuisine.  Italian, German, French, New American, Southern and Pacific dinners are planned and executed.
Lecture Credits:  1 -- Lab Credits:  1

CUL 198  Practicum  (1 Cr.)
Practical application of the skills acquired in a real world restaurant setting.  This may be done in the school restaurant or in an off-site restaurant.  Students will work under the supervision of the Chief or Head Cook in the preparation of meals.
Lecture Credits:  0 -- Lab Credits:  1