CULA 102 Food Safety and Sanitation (Cr2) (2:0)
Causes and reduction of food borne illness, the HACCP system, proper sanitation methods, integrated pest management and government regulations. Restricted to Culinary Arts, Restaurant Management and Dining Room Operation students only.

CULA 103 Nutrition (Cr2) (2:0)
Fundamentals of nutrition, lifespan and special need nutrition, nutrition and health, marketing nutrition in food service. Restricted to Culinary students. Coreq. - CULA 102; Prereq. - eligibility for ENGL 101.

CULA 105 Product Identification and Stewarding (Cr3) (3:0)
A detailed examination of the products used in the foodservice industry along with the cost control, purchasing and handling of these products; recipe measurements and formulas and kitchen mathematics. Restricted to Culinary students. Prereq. - CULA 102 and 103.

CULA 110 Baking (Cr3) (0:6)
The students in this course will engage in hands on application of baking and pastry production.  At the conclusion of the course, students will have the knowledge to prepare a variety of baked goods using chemical and physical leavening.  Appropriate baking techniques for the prepared items will be demonstrated and students will have the opportunity to sample some of the products for texture and flavor. They will be able to calculate increasing and decreasing recipes and costing of products. Restricted to Culinary students.

CULA 115 Meat, Poultry and Fish Cutting (Cr3) (0:6)
The students in this course will engage in hands on application of fabricating meat, poultry, fish and shellfish.  At the conclusion of the course, students will have the knowledge to break down steer meat into primal and sub primal cuts.  Poultry fabrication will focus on the traditional restaurant cuts - 8 cut, airline and boneless, skinless cuts.  Fish fabrication will include filleting, deboning and scaling of flat and round fish.  Student will become familiar with shucking and cleaning shellfish for restaurant use. Appropriate cooking techniques for the various fabricated items will be demonstrated and students will have the opportunity to sample some of the products for texture and flavor. They will be able to calculate a butcher's yield and costing of products. Restricted to Culinary students.

CULA 120 Skill Development I (Cr3) (0:6)
A chef's guide to the art of cooking beginning with the basic cutting, chopping, mincing and progressively building in complexity; concentration on techniques of cooking and cooking methods; lecture and hands-on class participation dealing with stocks, soups, sauces, roasting, broiling, grilling, sauteing, pan frying, deep frying, braising, stewing, boiling, poaching, vegetable cookery, starch cookery, basic entrees, and meal combination. Restricted to Culinary students. Prereq. - CULA 115.

CULA 130 Basic Entrees and Vegetables (Cr3) (0:6)
This course is a study of the fundamental principles of food preparation to include skills associated with the preparation and service of international and ethnic cuisines.  Topics include similarities between food production mechanisms used in the United States and other regions of the world. Restricted to Culinary students. Core: D (for Culinary program only).

CULA 145 Restaurant Operations I (Cr8) (0:16)
Students are put to the test in a practical manner filling each of eight functioning stations; with one week at each the students rotate through the stations preparing all the menu items for that station; during this course the conditions are kept at a slower pace and more time will be allowed for the preparation of food items. Restricted to Culinary students. Prereq. - CULA 130. Additional course fees: $62.00.

CULA 150 Restaurant Operations II (Cr15) (0:30)
Students rotate through the kitchen stations and are responsible for all the menu items for that station; the pace of this course will be higher; the menu items will be more demanding and more emphasis will be put on speed and accuracy; this is a true functioning restaurant operation and the students will learn how a restaurant operates in industry. Restricted to Culinary students. Prereq. - CULA 145. Additional course fees: $115.00.

CULA 170 Skill Development II (Cr4) (0:8)
A chef's guide to pantry, garde manger, charcuterie and egg cookery; basic applications of the fine art of specialty food handling including pates, galantines, ballotines and sausages; brines, cures and smoking; all phases of meat, poultry and fish smoking and curing; buffet style food presentation, food decoration, vegetable carving, platter presentation and edible and non-edible centerpieces; basic cold food preparation including salads, salad dressings, cold sauces, and egg handling and preparation. Restricted to Culinary students. Prereq. - CULA 120.