Food Service Management
CUL 100 FOOD SAFETY AND SANITATION • 3 Cr.
Examine and practice the principles of FATTOM (Food, acidity, time, temperature, oxygen and moisture). Students will learn about different facilities and equipment, understand food processing, distribution environments and formal sanitation and food safety programs.
CUL 101 BEGINNING CULINARY ARTS • 1 Cr.
Introduction to the basics of Culinary Arts, including introduction, customer relations, preparing and serving safe food, kitchen basics, foodservice equipment, and nutrition. Class is taught in commercial kitchen at The Lincoln Center.
CUL 102 BEGINNING CULINARY ARTS • 1 Cr.
Introduction to the basics of Culinary Arts, including breakfast foods, sandwiches, salads and garnishes, and working with people. Class is taught in commercial kitchen at The Lincoln Center.
CUL 103 BEGINNING CULINARY ARTS • 1 Cr.
Introduction to the basics of Culinary Arts, including business math, fruits and vegetables, and controlling food service costs. Class is taught in commercial kitchen at the Lincoln Center.
CUL 104 ADVANCED CULINARY ARTS - 1 • 1 Cr.
Advanced class in Culinary Arts, including introduction, preparing for a successful career, the history of food services, potatoes and grains, the lodging industry, the art of service, desserts and baked goods, marketing, and the menu. Class is taught in commercial kitchen at the Lincoln Center.
CUL 105 ADVANCED CULINARY ARTS - 2 • 1 Cr.
Advanced class in Culinary Arts, including purchasing and inventory control; meat, poultry, and seafood; and standard accounting practices. Class is taught in commercial kitchen at the Lincoln Center.
CUL 106 ADVANCED CULINARY ARTS - 3 • 1 Cr.
Advanced class in Culinary Arts, including stocks, soups, and sauces; tourism and the retail industry; and communicating with customers. Class is taught in commercial kitchen at the Lincoln Center.
CUL 160 PASTRY ORIENTATION • 2 Cr.
This course prepares students for entry into the pastry courses. During this course the student will learn the trade terminology, an overview of the hospitality industry with special emphasis on pastry production, job opportunities, professional organizations, and selection and use of the tools of the trade. Orientation about the program and facility, metric and US measurement conversions and calculations will be covered. Demonstraiton of mixing skills will be observed. Pre-requisite: CUL 100
CUL 166 BREAD I • 5 Cr.
The student will be introduced to the basic mixing methods of yeast doughs, the preparation of enrobed doughs, and shaping of a variety of rolls, basic and specialty breads, breakfast and savory items. During this course, the student will gain an understanding of ingredients and their uses, correct scaling, baking and finishing methods, and practice safety & sanitation procedures. Pre-requisites: CUL 100 and CUL 160.
CUL 167 COOKIES I • 5 Cr.
The student will be introduced to basic mixing methods for making cookies. The student will prepare assorted cookie doughs using the one stage creaming and sponge methods and prepare basic types of cookies and their assorted finishes. During this course, the student will gain an understanding of ingredients and their uses, correct scaling, baking and finishing methods. Selection, care and handling of equipment will be emphasized. Pre-requisites: CUL 100 and CUL 160.
CUL 168 CAKES I • 5 Cr.
The student will be introduced to the following mixing methods: two stages, flour batter, sponge, high ration, chiffon, angel food and modified sponge methods. The student will prepare assorted breakfast items, fill, mask, pour and finish basic cakes and roulades. During this course, the student will gain an understanding of ingredients and their uses, correct scaling and baking methods. Pre-requisites: CUL 100 and CUL 160.
CUL 169 PIES • 5 Cr.
The student will be introduced to a variety of pie doughs, pie fillings, decorative finishes of single and double crusted pies, baked and unbaked pies, custards, curds, strudels and simple desserts. Pre-requisites: CUL 100 and CUL 160.
CUL 175 FRENCH PASTRY I • 5 Cr.
This course is designated to give the student a practical exposure to the fundamentals of assorted enrobed, non-yeasted doughs, basic creams, fillings and cooked doughs. Pre-requisites: CUL 100 and CUL 160.
CUL 176 DESSERT I • 5 Cr.
This course is designated to give the student the ability to design and produce basic individual plated desserts. Skills in planning, organization, portion control and plate presentation are developed. Pre-requisites: CUL 100 and CUL 160.
CUL 177 FRENCH PASTRY II • 5 Cr.
This is an advanced course in basic French pastries where the application of different batters and fillings will be emphasized. Skills in assembling, producing and decorating classic French pastries will be developed. Prerequisite: CUL 175 French Pastry 1.
CUL 178 DECORATING I • 5 Cr.
This course will introduce the student to the practicality and techniques of basic cake mixing, filling assembling, masking, icing and decorating cakes. Basic tool handling and piping skills will be taught. Assorted cheesecake fillings, as well as curds and tarts will also be introduced. Pre-requisites: CUL 100 and CUL 160.
CUL 295 SPECIAL PROJECT • V1-3 Cr.
Students will complete 165 hours of project work per quarter. Project will be designed and supervised by the Culinary Arts instructor. Class is taught in a commercial kitchen at The Lincoln Center.
