HOSPITALITY, TOURISM & MANAGEMENT

CUL 105 APPLIED INTRODUCTION TO CULINARY ARTS

Provides an applied introduction to several aspects of the food industry. Includes an overview of the history of the profession and current career opportunities and trends. Introduces proper terminology for various types of equipment and cooking methods in a laboratory setting. 

11th Grade
1 credit (lecture)
1 credit (lab)

CUL 125 SAFETY & SANITATION

Develops an understanding of the basic principles of sanitation and safety and to be able to apply them in the food service operations. Reinforces personal hygiene habits and food handling practices that protect the health of the consumer.

11th Grade
2 credit (lecture)

CUL 190-BASIC FOOD PRODUCTION

Explains the basic principles of food selection, storage, and preparation, identification and classification of fruits and vegetables; preparation of stocks, soups and sauces; basic principles of cooking; baking; kitchen operations; and a study of breakfast food. 

PREREQUISITES: CUL125
11th Grade
2 credit (lecture)
2 credit (lab)

CUL 195-BASIC BAKING

Examines the basic principles of the baking science. Prepares a variety of baked goods including cookies, yeast and chemically leavened doughs, pies, tarts, and accompanying sauces. Explains the safe use and care of equipment found within the bakeshop.

PREREQUISITES: CUL125
12th Grade
2 credit (lecture)
2 credit (lab)

CUL 250- GARDE MANGER

This course includes the production of hot and cold sandwiches, hors d'oeuvre, canapes and salads. Garnishing techniques along with cold food production are discussed. Decorative skills as related to buffets and exhibits are explored. 

PREREQUISITES: CUL190 & CUL 195
12th Grade
4 credit (lecture/lab)

CUL 230-BASIC NUTRITION

Identifies the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. Applies the principles of nutrient needs throughout the life cycle through menu planning and preparation.

11th Grade
3 credit (lecture)

CUL 270-HUMAN RELATIONS MANAGEMENT

Provides information necessary for the transition from student to a supervisory role in the Food and Beverage industry. Identify leadership styles and skill development in human relations and personnel management. 

11th Grade
3 credit (lecture)