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D384
Culinary Arts (CUL)
OCC 
Program Overview:
The Culinary Arts programs prepares individuals for exciting careers as chef, cook, and/or food preparation workers for a variety of food service industries, including retirement facilities, schools, hotels, diners, restaurants, fast food, hospitals, and as a small business owner. The curriculum is designed to prepare students for all aspects of culinary preparation and specialty cooking. Additionally, students will cultivate supervisory and managerial responsibilities such as purchasing and cost control, planning specialty dietary menus, and all aspects of food sanitation. Various other skills are developed that include creating recipes; measuring, mixing and cooking ingredients per instructions and recipes; operating various types of kitchen equipment and instruments; knife skills, cutting, chopping slicing, and dicing; and directing the duties of other kitchen employees.

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Semester 1
Prefix/Num
Title
Info
CR
SU2017
FA2017
CUL 1201
Basic Food Service
about
3
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This course introduces students to basic culinary standards needed to work in commercial food service. Basic food preparation, sanitary practices, product identification and recipe calculations are covered as well as the development of work behavior, attitude, and personal skills.

CUL 1202
Food Safety
about
0.5
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This is a ServSafe Sanitation Certification class taught by an IDPH Certified Food Service Sanitation Manager. ServSafe is the most widely accepted food safety program among state, local and federal health departments. This course is a study of the causes and prevention of foodborne illness in all phases of the flow of food through the food service operation. Accident prevention, emergency action, and crisis management is highlighted. Stresses food service manager's responsibility to train, motivate, and supervise food service workers in sanitary food practices which will protect the public from foodborne illness. As a provision of the law, effective July 1, 2014, two provisions go into effect; the training hour requirement for first time sanitation certification is reduced from 16 hours to 8 hours inclusive of the exam, and the recertification of a food service sanitation manager must be accomplished by completing an 8 hour training course, inclusive of the exam, and passing an ANSI-CFP accredited exam with a minimum grade of 75%. This means that those taking sanitation certification for the first time and those renewing certificates are attending the same 8 hour sanitation class.

CUL 1203
Culinary Fundamentals
about
4
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Students will learn the basic principles of cooking such as the effects of different types of heat and associated cooking methods. Students will study the basic techniques of stock and modern sauce preparation. The different classifications of soups will be explored from consommes to cream and puree. Students will learn to make stock, sauces and soups.

CUL 1206
Breakfast/Short Order Cooking
about
4
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This course will introduce students to eggs and breakfast preparation. Students will learn to set up short order stations and will prepare short order items. They will prepare a sandwich of their own creation. Students will also learn to make beverages such as coffee, iced tea, etc. in commercial quantities. PREREQUISITES: Minimum grade of C in the following: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals or concurrent enrollment.

MTH 1201
Technical Mathematics
about
4
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This course is designed for students enrolled in technical programs. Topics include: measurement and approximation, algebraic principles and operation, identification and use of formulas. In addition, geometric and trigonometric principles may also be covered if applicable to the program area. Emphasis is placed on the application of mathematical concepts to the solution of problems in vocational and technical fields. PREREQUISITE: REM 0420 Basic Math with a C or better or scoring at beginning algebra level on placement exam.

Term Total
15.5
Semester 2
Prefix/Num
Title
Info
CR
SU2017
FA2017
CUL 1204
Meat, Seafood and Fabrication
about
4
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This course will explore all aspects of selecting and preparing different types of meat including beef, veal, lamb, pork, poultry, game and fish. Students will learn the principles of meat cookery and then apply that knowledge to the various types of meat. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

CUL 1205
Culinary Fundamentals II
about
4
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This course will cover identification and preservation of a variety of vegetables. The application of various cooking methods will be practiced. The identification and cooking methods of potatoes, grains and pasta will also be covered. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals, MTH 1201 Technical Mathematics.

CUL 1215
Nutritional Cooking
about
3
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This course introduces students to the importance of nutrition in cooking. The impact of lipids, carbohydrates, and proteins on diet will be explored. Students will learn how nutrition effects weight control and ways to plan menus that have healthy nutritional choices. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

PSY 1109
Human Relations
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3
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This course is designed as an introduction to the basic principles of sociology and general psychology. Major emphasis is placed upon such topics as the origin and development of the social body, group behavior, and the problems attached to contemporary living. The study is proposed to develop a thorough understanding of good human relationships and to aid in the formation of sound citizenship.

Term Total
14
Semester 3
Prefix/Num
Title
Info
CR
SU2017
FA2017
CUL 2201
Garde Manger
about
3
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This course will introduce students to the pantry or Garde Manger work. Students will learn to identify a variety of greens and how to cleanse and prepare them; students will learn to prepare salad dressings, learning about mayonnaise and the emulsification process. The identification, purchase, and preservation of fruits will be studied and various cooking methods will be explored. Students will learn to prepare Hors d’oeuvres and canapes. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

CUL 2202
Banquet Cuisine & Service
about
2
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This course will teach students to think creatively in planning a banquet or buffet. They will be challenged with creating themes and planning menus. Layouts will be taught and food safety will be reinforced. Plate presentation for banquets will also be explored. PREREQUISITES: Minimum grade of C in CUL 1204 Meat, Seafood and Fabrication and CUL 1205 Culinary Fundamentals II.

CUL 2203
Food Service Cost Control
about
3
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This course will teach students about the basic controls of commercial food service operations. Topics will include: cost control, recipe conversion, yields, recipe costing, beverage control, purchasing process control, labor management control, revenue prediction & management, and income statements and budgets. PREREQUISITES: Minimum grade of C in CUL 1204 Meat, Seafood and Fabrication, CUL 1205 Culinary Fundamentals II, CUL 1206 Breakfast/Short Order Cooking.

CUL 2205
Fundamentals of Baking
about
4
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This course will introduce students to the art of baking. They will learn the fundamentals to include professionalism, tools and equipment, ingredients, and mise en place. Students will learn to bake quick breads, cookies & brownies, pies, tarts, and cakes. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

SPE 1111
Interpersonal Communications
about
3
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An introduction to the basic theories and concepts relevant to face-to-face interaction. Emphasis is placed on the role of communication in the creation, maintenance, and termination of social, romantic, familial, and professional relationships.

Term Total
15
Semester 4
Prefix/Num
Title
Info
CR
SU2017
FA2017
BUS 1101
Introduction to Business
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A survey of the basic business principles is covered. Some of the units studied are business in the economy, making firms successful, marketing strategy, sources of financing, using information systems, personnel management, labor problems, government and business relations.

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ELEC
Gen Ed Elective marked
about
3
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CUL 2206
American Regional Cuisine
about
3
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This course introduces students to the fifteen culinary regions in America and explains the five factors in the development of regional cuisine. Students will learn the concepts of microcuisine and national cuisine and will use correct terminology to discuss food cultures. Students will learn to prepare a variety of recipes from the culinary regions. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

CUL 2207
Restaurant Operations
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2
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This course will teach students about the areas in which restaurant managers are expected to be proficient. Such areas include: legal aspects, managing staff, facility layout, production, quality foods, serving guests, and managing revenue. PREREQUISITES: Minimum grade of C in CUL 1204 Meat, Seafood and Fabrication, CUL 1205 Culinary Fundamentals II, CUL 1206 Breakfast/Short Order Cooking.

CUL 2208
Advanced Baking
about
4
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This course will teach students the finer points of baking. They will learn to make artisan, yeast and enriched yeast breads, as well as laminated doughs. Students will develop skills in making pastry and dessert components. They will apply the basic techniques in making custards, creams and sauces. Ice cream and frozen desserts, healthful and special needs baking, tortes and specialty cakes and petit fours and confections will also be explored. Minimum grade of C in CUL 2205 Fundamentals of Baking.

CUL 2210
Culinary Internship
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2
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Students will work in a commercial food operation that has been instructor approved. Students will submit weekly reports to the instructor outlining duties performed and skills learned or improved upon. Minimum hours worked must be 352 at a minimum. PREREQUISITES: CUL 1201 Basic Food Service, CUL 1202 Food Safety, CUL 1203 Culinary Fundamentals.

GEN 2297
Employment Skills
about
2
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This course prepares the student for job interviews, job placement, and employment. Verbal and written communication skills are implemented through assigned reports. Topics of discussion and debate range from securing and keeping a job to individual attitudes, work habits, work ethics, and interviewing skills. The student will be required to prepare a written resume and to apply communication skills in practical situations.

PEG 1137
First Aid & Safety Education
about
.5
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This course is designed to teach basic first aid and emergency management procedures and skills for a variety of injuries and sudden illnesses.

Term Total
16.5
Program Total
61


We recommend that you contact an advisor before enrolling in any degree, certificate, or transfer program to ensure all requirements are met including total hours associated with transfer courses.

marked This is a General Education or Elective course to be selected and therefore has no schedule link.

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