Culinary Course Descriptions
CUL 1013: Sanitation Safety
Cross-listed: HA 1013
This course provides knowledge of food safety, potable water, bioterrorism and risk management particularly in the areas
of food service and storage. The student will gain knowledge on safe food handling from; receiving and storage through
preparing and serving food. This course will also analyze ethical considerations with regards to food and water safety and
food service. ServSafe certification from the NRAEF will result upon successful completion of standardized exam.
CUL 1923: Introduction to Food and Beverage Management
Cross-listed: HA 1923
This course introduces the practical skills and knowledge necessary for the effective management of food and beverage
operations encompassing the historical timeline of food and beverage, non-alcoholic beverages, the identification of
meats, fishes, fruits, vegetables, dairy products and proteins. This course also introduces the front-of-the-house essentials
for food and beverage operations encompassing glassware, service ware and other front-of-the-house equipment.
CUL 2003: Cost Controls
Prerequisite: MATH 1003
This course will study the role of cost control management on overall profitability of hospitality entities. Basic principles of
purchasing food, beverage, and non-food items with regards to maintaining an operation's competitive advantage within
the industry will be covered.
CUL 2023: Hospitality Supervision and Leadership
Cross-listed: HA 2023
This course provides comprehensive coverage of the principles, theories, human-relations techniques, leadership styles,
and decision-making skills that are required to manage a team to profitable results in the food service and lodging
industries.
CUL 2053: Work Experience
Cross-listed: HA 2053
Prerequisite: HA/CUL major or HA minor.
Sophomore standing or permission of instructor. Placement in selected hospitality settings as a student worker under
professional guidance of both agency and faculty. Students are given the opportunity to take part in meaningful work
experiences in actual work situations and managerial observation.
Minimum of 200 clock hours of work experience.
CUL 2063: Guest Service Management
Cross-listed: HA 2063
The analysis and development of guest services management skills including leadership behavior, motivation,
communication, training, staffing, etiquette, and professional service.
Lecture two hours, lab minimum of four hours depending on the special event requirements.
Note: $100 lab fee which helps to cover your meal costs.
CUL 2813: Basic Human Nutrition in Hospitality Administration
Cross-listed: HA 2813
Study of the relationship between nutrition and health as a basis for food choices of all ages; the application of nutrient
functions in human life processes and cycles; how balanced eating promotes healthy lifestyles. Current concepts and
controversies are highlighted.
CUL 2903: Introduction to Garde Manger
Prerequisites: CUL (HA) 1013 and CUL (HA) 2913
This course is an introduction to three main areas of the cold kitchen: reception foods, plated appetizer and buffet
arrangements. Students will learn to prepare canapes, hot and cold hors d'oeuvre, appetizers, forcemeats, pates,
galantine, terrines, roulades, salads and sausages. Curing and smoking techniques for meat, seafood and poultry items
will be covered. Cheese identification, production, presentation and service will be studied. The student will also explore
contemporary styles of presenting foods and buffet preparation.
Lecture 1 hour, lab 3 hour minimum.
Note: $100 lab fee required. Additional Costs: professional uniforms are required and are to be considered additional outof-pocket expenses to the student.
CUL 2913: Principles of Food Preparations
Cross-listed: HA 2913
Prerequisite: CUL (HA) 1013, CHEM 1113 and CHEM 1111
Co-requisite: CUL (HA) 2813
Upon completion of this course the student should be able to demonstrate skills in basic cooking techniques and methods,
recipe conversion, and professional food preparation and handling. Additionally, the student should be able to recognize
and safely operate common foodservice equipment used in commercial kitchens and demonstrate proficient culinary knife
skills.
This course is 2 hours lecture and a 4 hour lab depending upon special event requirement(s).
Note: $100 lab fee required. Additional costs: professional uniforms are required and are to be considered additional outof-pocket expenses to the student.
CUL 2923: Stock, Sauces, and Soups
Prerequisite: CUL (HA) 2913
This course is an introduction to the basic stocks, sauces and soups and is based on the classical model by Escoffier.
Fundamental elements covered include the entire classic French repertoire of hot sauces; the five leading sauces;
bechamel, veloute, espagnole (also known as brown), tomato and hollandaise as well as small compound sauces, cold
sauces, compound butter, court bouillon and marinades, roux and other thickening agents. Clear soups, thick soups and
specialty soups will be introduced and expanded upon.
Lecture 1 hour, lab 3 hour minimum.
Note: $100 lab fee required. Additional costs: professional uniforms are required and are to be considered additional outof-pocket expenses to the students.
CUL 2933: Advanced Food Preparations
Prerequisite: CUL (HA) 2913
This course reviews basic cooking methods and techniques and refines the understanding of/and application of culinary
terminology, proper care and use of tools and equipment as well as safety and sanitation techniques. Students will gain
an advanced knowledge of the correct procedures for the following methods: poach, fry, bake, broil, boil, roast, stew,
saute, grill and steam. Students will gain an advanced knowledge of vegetable, pasta, grain, and potato cookery as well
as preparation of game, fish, shellfish, lamb, and veal.
Lecture 1 hour, lab 3 hour minimum.
Note: $100 lab fee required. Additional costs: professional uniforms are required and are to be considered additional outof-pocket expenses to the student.
CUL 2943: Introduction to Baking & Pastry
Prerequisite: CHEM 1113 and CHEM 1111
This course introduces basic methods used in baking and pastry. Methods introduced include, creaming, thickening for
custards, pre-cooked, foaming, cut-in/rubbing, straight dough, blending and lamination. This course will focus on the
range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and
small equipment used in bakeries and pastry shops. Through preparing, tasting and testing, students will learn to identify
and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in baking.
Lecture 1 hour, lab 3 hour minimum. $100 lab fee required. Additional costs: professional uniforms are required and are to
be considered additional out-of-pocket expenses to the student.
CUL 2996: Externship
Prerequiste: Culinary major, sophomore standing, current certifications in CPR, Standard and Advanced First Aid, consent
of the department head and completion of all other courses applicable to degree.
This course provides industry experience for students in cooperating businesses, agencies and organizations under
professional guidance of both agency supervisor and faculty. While enrolled in this course, a student must work a
minimum of 400 hours and a minimum of 10 weeks in an approved position in the hospitality industry. Student cannot
document more than 40 hours of work experience per week. No prior experience credit will be given. A written report is
required within two weeks of externship completion.
$100 supervisor travel fee is required.