Culinary Arts Program & Course Descriptions

Course Descriptions

CULN 1015: Kitchen Function Essentials (4 credits)

Course Description:

This course introduces essential kitchen functions, including knife skills, equipment identification and use, and food safety. Students will also learn storeroom management, vendor sourcing, and distribution processes while exploring local and international ingredients. 

 Upon successful completion of the following course, students should be able to: 

• Understand and identify the benefits of using various types of material in commercial knife production.
• Identify various types of professional knives and kitchen equipment and demonstrate their proper function, safe usage, maintenance, cleaning, and storage in food service production.
• Understand and apply proper and safe storing, handling, preparing, and serving of foods, adhering to food safety and sanitation standards within the food service operation.
• Identify a variety of local and international ingredients and other essential products and their usage in a food service operation.
• Understand, practice, and apply the proper procedures for sourcing, ordering, receiving, storing, and redistribution of all products in a food service operation.
• Demonstrate proficiency in the proper fabrication of proteins, including deboning and portioning meats and poultry, eviscerating, sectioning, and filleting fish, as well as peeling, deveining, splitting, and shucking shellfish, crustaceans, and mollusks.

 

CULN 1025 Stocks, Sauces, and Soups (4 credits)

Course Description:  

This course introduces students to the foundational basis and production of flavored liquids including stocks, sauces, and soups. Students will be introduced to classic and global terminology, ingredients, preparation methods, and appropriate usage to achieve a desired result. 

 Upon successful completion of the following course, students should be able to: 

• Prepare a variety of stocks to include white, brown, vegetable, fish stock, and court bouillon.   
• Use appropriate ingredients and cooking methods to deliver a variety of stocks, sauces, and soups.
• Prepare a variety of sauces, including the ‘mother’ sauces and related sauce derivatives.  
• Identify and prepare thickening agents, such as roux blanc, roux blond, and roux brun for the appropriate application.  
• Prepare a variety of soups to include cold, clarified/clear soups, broths, and thickened/pureed soups using appropriate thickening agents and techniques.  

 

CULN 1035: Cooking Production Methods (4 credits)

Course Description:   

This course explores the role of the senses in tasting and experiencing food, including their physiological functions and impact on flavor and dining experience. Students will learn foundational cooking methods, heat transfer principles, and proper technique application based on classical culinary standards. The course also covers egg cookery and both traditional and modern breakfast preparations.

Upon successful completion of the following course, students should be able to:

• Identify and explain the role of the senses in tasting and experiencing food, including their physiological functions and how they interact to shape perception, flavor, and overall dining experience.
• Understand, practice, and demonstrate all standard cooking methods to include: dry heat methods (broiling, grilling, roasting, baking, sauteing, pan-frying, and deep-frying); moist heat cooking methods (poaching, simmering, boiling, steaming); and combination cooking methods (braising and stewing).
• Understand, practice, and demonstrate proper cooking of various styles of eggs and both traditional and modern breakfast preparations.
• Select and apply suitable cooking methods to specific ingredient and desired output.

 

CULN 1040: Baking and Pastry 1 (4 credits)

Course Description:   

This course will introduce students to the essential functions of a bakeshop, baking tools, ingredients, and their functions, and how to perform mixing methods and production for a desired end result in a commercial setting. Students will be introduced to various leavening agents, fats, doughs, pastries, pies, and cookies.

Upon successful completion of the following course, students should be able to:

• Identify and demonstrate the function and proper usage of essential equipment and tools in a commercial bakeshop.
• Identify and explain the functions of key baking ingredients, including leavening agents, fats, thickening agents, sweeteners, and flavorings.
• Identify and demonstrate fundamental mixing methods and other essential baking skills by preparing a variety of doughs, pastries, pies, cookies, and other baked goods using standardized recipes to achieve a desired result.
• Prepare a variety of doughs, including quick breads, shortbreads, creamed doughs, and yeast breads (including sourdough).
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CULN 2010: Garde Manger and Charcuterie (4 credits)

Course Description:   

This course introduces students to the art of Garde Manger and Charcuterie, focusing on the production of forcemeats, pâtés, terrines, hors d’oeuvres, and classic aspic and chaud-froid. Students will learn the historical significance of their role in culinary traditions as well as essential techniques, equipment, methods of preparation, and platter presentation.

Upon successful completion of the following course, students should be able to:

• Proficiently execute essential charcuterie techniques including curing, brining, smoking, and forcemeat preparation for pâtés, terrines, aspic, and chaud-froid.
• Apply artistic presentation skills by designing visually appealing platters with hors d’oeuvres, salads, sandwiches, cold soups, and decorative elements including vegetable carvings.
• Identify and properly use specialized equipment while adhering to industry-standard food safety and sanitation practices.
• Understand the historical and cultural significance of Garde Manger and apply traditional methods in modern culinary presentations.
• Create a cohesive charcuterie display by integrating advanced techniques, flavors, and aesthetics.
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CULN 2020: World Cuisine (4 credits)

Course Description:

This course introduces students to regional and international cuisines through global ingredient identification, classic and modern hands-on food production and an introduction to nutrition including healthier substitutions and allergen-friendly alternatives. Students will also work in a simulated restaurant setting by designing and preparing an original multi-course meal using their comprehensive knowledge and experience.

Upon successful completion of the following course, students should be able to:

• Identify ingredients and cooking techniques used by a variety of global cuisines to prepare traditional, fusion, and innovative dishes.
• Incorporate foundational nutrition principles into menu planning, including healthy substitutions and allergen-friendly options.
• Modify traditional recipes to improve nutritional value while maintaining cultural integrity.
• Collaborate effectively in a team setting within a simulated restaurant environment.
• Plan and execute multi-course menus that reflect diverse culinary traditions, original creativity, and nutrition considerations.
• Develop and present a complete three-course menu, including recipe development, requisitioning, and final production based on an assigned region.

 

CULN 2030: Dining Room

Course Description:   

This course provides students with a comprehensive introduction to dining room operations and beverage service within the hospitality industry. Students will learn essential front-of-house skills including table settings, station setup, service tools, etiquette, and various service styles, as well as the structure and roles within the dining room brigade system. In addition, the course offers a study of wine, beer, and spirits, covering their history, production methods, tasting techniques, and global significance. Emphasis is placed on mixology fundamentals, responsible alcohol service in accordance with federal and state regulations, and the role of coffee and tea service in enhancing the guest experience.

 Upon successful completion of the following course, students should be able to:

• Demonstrate professional dining room operations, including proper table setup, service tool arrangement, and execution of key service styles such as French, Russian, American, buffet, and kiosk.
• Apply core service skills such as guest seating, plate handling, order-taking, time management, and sanitation in alignment with industry standards.
• Identify roles within the dining room brigade system and explain their responsibilities in a professional food service setting.
• Exhibit professional etiquette, appearance, and customer service using appropriate industry terminology.
• Explain the history, production processes, and tasting techniques of wine, beer, and spirits, and identify major global wine regions and beer styles.
• Apply principles of food and beverage pairing and demonstrate knowledge of mixology, including the preparation of classic and contemporary cocktails.
• Demonstrate the proper pouring and responsible service of wine, beer, and spirits in compliance with federal and state regulations.
• Understand and apply legal, ethical, and safety standards for the sale and service of alcoholic beverages within the hospitality industry.

 

CULN 2040: Baking and Pastry 2 (4 credits)

Course Description:   

This course expands on students understanding of Baking and Pastry, adding to the knowledge and skills developed in Baking and Pastry 1. It covers the production of various cakes, decorated and frozen desserts, frostings, fondants, creams

Upon successful completion of the following course, students should be able to:

• Demonstrate proficiency in advanced pastry production including cakes, wedding cakes, specialty cakes, and frozen desserts such as sorbets, ice creams, and layered confections.
• Demonstrate proficiency in decorating techniques including the utilization of fondants, frostings, creams, fillings, and chocolate and sugar work (tempering, pulling, and decorative elements) to create industry-quality products.
• Design and present artistic desserts including plated, themed, and decorated pastries with a focus on personal creativity and flavor balance.
• Demonstrate problem-solving skills in baking by adjusting recipes and techniques to achieve optimal texture, consistency, and taste while maintaining food safety and sanitation standards.
• Create a final showcase project to demonstrate proficiency in advanced pastry techniques with a professional presentation.