- CUL-001
- Principles of Food With Lab
- Credit(s) 3
Principles of Food With Lab
CUL 001 focuses on the application of food science principles with an emphasis
on ingredient function and interaction, food preparation techniques, sensory evaluation
standards, food safety and sanitation, and nutrient composition of food.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- CUL-003
- Sanitation and Safety
- Credit(s) 2
Sanitation and Safety
CUL 003 covers sanitation practices affecting individual operations. Prevention
and control of food-borne illness through flow of food and HACCP management. This
course also includes study of worker safety.
- Class Hours:
- 36 Lecture
- Transfers to:
- CSU
- CUL-007
- Culinary Production and Operat
- Credit(s) 3
Culinary Production and Operations
CUL 007 introduces fundamentals culinary principles, techniques, and operations
through a combination of lecture and lab sessions. This course introduces application
skills in product idenfication, ingredient handling, recipe costing, commercial recipe
development, cooking fundamentals, and professional standards of commercial kitchen
operations.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- CUL-066
- Mixology
- Credit(s) 1.5
Mixology
CUL 066 teaches students to prepare and serve beverages in an efficient and friendly
manner. Attention will be directed to a thorough knowledge of all beverages and the
ability to make various drinks accurately and quickly. Emphasis will be placed on
the ability to determine the effects of alcoholic beverages on persons and to communicate
with several different types of people.
- Class Hours:
- 18 Lecture | 27 Laboratory
- Advisory(s):
- CUL 050