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Culinary Arts
	CUL 101 - Principles of Restaurant Operations 3 Credits, 3 Contact Hours 3 lecture periods 0 lab periods Fundamentals of operating and managing a restaurant, such as concept development; menu development and food purchases; kitchen equipment; and budgeting and cost control. Includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, customer relations and fundamentals of managing an off-premise catering service. In accordance with UNESCO certification, also includes ethical ingredients (local produce, protein, seafood, seeds, and grains); sourcing locally based on seasonality; sustainable kitchen practices; and offering menu items that complement the Southern Arizona growing region. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes Explain and apply concept development principles in restaurant operations and catering services. Discuss the significance of location, seating, visibility, accessibility, and design in restaurant operations. Demonstrate the principles of menu preparation for dine-in and catering services, including menu types, design, analysis, and layout. Demonstrate budget and cost control principles through practical exercises and case analysis. Explain the significance of employment law as it relates to recruiting, interviewing, selection, termination, and employment testing in restaurant operations. Describe types of kitchen equipment used in restaurant operations and discuss maintenance and sanitation of equipment. Prepare a simulated marketing plan with emphasis on product and service, advertising and merchandising, sales, and public relations. Describe considerations in food purchasing, storage, and product selection. Outline: I. Concept Development A. Definition B. Life cycles C. Utility and level of service D. Profitability II. Concept Location and Design A. Seating B. Location information check list C. Visibility D. Accessibility E. Design criteria III. Menu Development A. Type B. Analysis C. Layout D. Design IV. Budgeting and Controlling Costs A. Forecasting B. Budgeting costs C. Expense control D. Gross profit V. Staffing the Restaurant A. Employment laws B. Recruiting, interviewing, and selection C. Termination D. Employment testing VI. Kitchen Equipment A. Categories B. Specialty cooking equipment C. Kitchen maintenance D. Sanitation considerations VII. Marketing Plan, Sales, and Promotion A. Marketing Plan B. Sales C. Promotion VIII. Food Purchasing A. Systems B. Storage C. Selected product purchasing
	CUL 105 - Food Service Nutrition and Sanitation 3 Credits, 3 Contact Hours 3 lecture periods 0 lab periods Basic nutrition concepts with emphasis on the nutritional concerns of restaurants and other types of food service operations. Includes the theory of nutritional label reading; nutritional food values; and the effects food has on the body. Also includes optimal sanitation policies and procedures; maintaining a clean work environment safe from food-borne illnesses; Hazard Analysis Critical Control Points (HACCP); safety and accident prevention; storage, preparation, and cleaning of work surfaces; and legal requirements based on regulations of the local municipality. Corequisite(s): CUL 140 Information: Consent of Culinary Arts Department is required before enrolling in this course. Students are required to pass the National ServSafe Exam prior to enrolling in additional Hospitality or Culinary classes. Course Learning Outcomes 1. Identify and describe basic food safety concerns in a commercial food service facility. 2. Identify and describe food handling and storage techniques necessary for the prevention of food-borne illnesses. 3. Explain and apply the Hazard Analysis Critical Control Points (HACCP) concept to a commercial food service facility. 4. Describe proper cleaning and sanitizing techniques for equipment and utensils. 5. Explain the legal requirements for food service safety and sanitation, including the role of governmental agencies in maintaining safe food service facilities. 6. Select foods and plan menus that promote individual health and fitness for a variety of age groups using standard food guides and guidelines. 7. Describe the role of nutrition in promoting optimal health and fitness. 8. List the major types, functions, and food sources of carbohydrates, lipids, proteins, vitamins, minerals and water. Outline: Creating a Safe Food Service Environment Occupational safety hazards Food service worker personal habits Managerial and supervisory responsibilities Food-borne Illnesses Potential hazards Cross contamination Common causes of food borne illnesses Hazard Analysis Critical Control Points (HACCP): A Food Protection System Introduction to the HACCP system Hazards Analysis Critical control points Time and temperature charting Sanitation in the Purchasing, Receiving and Storage of Food Food suppliers Receiving fresh foods Receiving processed foods Storing food and supplies Sanitation in the Preparation and Service of Food Time and temperature principles Thawing food Preparing food Cooking food Cooking temperatures for meat Holding temperatures Preventing cross-contamination Transporting food Using leftover food Maintaining Sanitary Facilities and Equipment Facilities design Cleaning and sanitizing equipment and utensils Manual dishwashing Mechanical dishwashing Pest control Garbage and trash disposal Safety and Accident Prevention Preventing accidents First aid Fire safety Emergency procedures and crisis management Legal Requirements for Food Service Safety and Sanitation Regulatory agencies Federal State Local Pima County Health Department procedures and requirements Health and Nutrition Dietary factors involved in promotion of health Basic nutrition guidelines Evaluation and Use of Popular and Commercial Nutrition Information in Planning Menus Guidelines for evaluating contemporary nutrition information. Extracting information from food labels United States Recommended Daily Allowances (RDAs) Menu label requirements Evaluating ingredients Nutrient analysis Application of nutrition information to menu planning U.S. food guides and guidelines Tables of food composition Food labels Exchanges Recommended Daily Allowances (RDAs) Nutrition Principles and the Life Cycle Infants and toddlers Early childhood Adolescence Adults Seniors
	CUL 130 - Savory Cuisine 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Introduction to all facets of hot foods. Includes classic uses of stocks; sauces; soups; liaisons such as roux and starches; cooking techniques; knife and cutting skills; preparation of vegetables; menu scaling; costing; and percentage of yields. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes Prepare stocks in a traditional manner and describe their uses in classic and contemporary kitchens. Prepare leading and secondary sauces and explain the appropriate use of each. Identify the various types of soups and demonstrate the techniques for making each type. Use liaisons. Demonstrate the appropriate use of a variety of cooking techniques. Prepare a variety of vegetables, starches and grains, demonstrating basic knife skills. Identify prime cuts of meat. Prepare meats, poultry, fish, and shellfish for hotel/restaurant use. Prepare a variety of egg dishes. Outline: Classical Stocks Types Brown White Fish Vegetable/mushroom Glaces Coulis Uses of stocks Classic kitchens Contemporary kitchens Sauces Mother/leading Sauces Brown Veloute Supreme Emulsified Tomato Bechamel Small/compound Beurre Blanc and Beurre Rouge Reduction sauces Soups Clear Cream Hot Cold Bisque Liaisons Roux White Brown Starches Potato Rice Corn Arrowroot Flour Cooking Techniques Sauté/sweat Braise Grill Broil Roast Poach/simmer Preparation of Vegetables Identification Green Root Grains Farinaceous Basic Knife Cuts Brunoise Dice Julienne Jardiniere Turned Chiffonade Bias Butchering Beef Poultry Game Lamb Fish Shellfish Egg Cookery Boil Poach Fry Omelets
	CUL 140 - Culinary Principles 3 Credits, 3 Contact Hours 3 lecture period 0 lab periods Introduction to the hospitality and culinary arts profession. Includes professionalism; kitchen operations and culinary techniques; kitchen skills; cutting skills and proper knife use; equipment and utensil identification; use and storage of ingredients; and safety precautions. Also includes demonstrations of various cooking methods, such as dry heat cooking (roasting, grilling, sautÈing, pan frying), moist heat cooking (braising, shallow poaching, deep poaching, steaming), baking (techniques and production), and other sauces. Also includes herb and spice identification, along with scaling of a recipe, portion yields, and costing. Corequisite(s): CUL 105 Information: Consent of Culinary Arts Department is required before enrolling in this course. Course Learning Outcomes Demonstrate and highlight key sanitation practices of a professional kitchen. Demonstrate proper beginning knife skills. Define cooking and food service terminology, to include both English and non-English vocabulary. Identify equipment and small-ware used in a professional kitchen. Properly identify various foods: herbs and spices, vegetables, chocolates, etc. Identify and apply cooking tools and equipment. Describe the process of sensory evaluation and conduct such an evaluation of various foods. Identify and describe classic stocks and sauces and their use in modern and classic food service. Outline: The Culinary Profession History of food preparation History of the culinary profession Great chefs Kitchen brigade Hierarchy of positions Job Responsibilities Food Service Vocabulary Value and use of terminology Professional jargon The Menu Elements Design Principles of Cooking Heat transfer Cooking media Cooking methods Dry heat Moist heat Combination Tools and Equipment Hand tools Identification and selection Use and maintenance Heavy Equipment Identification and selection Use and maintenance Knives and Knife Skills Selecting and storing Sharpening and steeling Classic cuts Food Tasting Biological and physical components Cultural impact Sensory evaluations Stocks Stock Making Brown White Fish Vegetable Reductions and glaces Use in classic and contemporary food service Sauces Mother/Leading sauces Brown Veloute Bechamel Hollandaise Tomato Small/compound sauces Beurre Blanc and Beurre Rouge Reduction sauces Herbs and Spices History Tasting and sensory evaluation Culinary Usage Chocolate History Tasting and sensory evaluation Culinary usage Vegetables Identification Selection and storage Preparation and use
	CUL 150 - Garde Manger 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Introduction to the fundamentals of Garde Manger. Includes care of equipment, sanitation, and knife skills. Also includes basic sandwiches; herbs and spices; composed salads; bound salad greens; dressings (emulsified and non-emulsified); charcuterie; terrine; and other aspects of garde manger food preservation and preparation. Prerequisite(s): CUL 105 and CUL 140 . Corequisite(s): CUL 130 and CUL 160 Course Learning Outcomes Identify the variety of equipment used in Garde Manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner. Demonstrate proper basic knife skills. Identify common herbs and spices. Practice commercial cooking techniques. Prepare a variety of foods to include but not limited to: assorted soups, cheeses, pâté and types of sausage, salad greens, basic sandwiches, emulsified and non-emulsified dressings. Outline: Care of Equipment Identify and clean Slicers Grinders Buffalo choppers Food processors Mixing machines Pate molds Terrines Timbales Dressings: Emulsified and Non-Emulsified Vinegars Oils Binders Mustards Mayonnaise Knife Skills Brunoise Dice Julienne Chiffonade Basic Sandwiches Types Preparation Presentation techniques Herbs and Spices Herbs - identification Basil Cilantro Thyme Rosemary Mint Oregano Spices - identification Nutmeg Pepper Cinnamon Allspice Cloves Ginger Salad Greens Washing and storage Types Romaine Bibb Endive Frisee Oakleaf Serving techniques Commercial Cooking Techniques Sauté and sweat Grilling Poaching and simmering Blanching Braising Soups Clear Cream Hot Cold Sausage and Pâté Types Preparation Presentation techniques Cheese Types Identification Preparation
	CUL 153 - Cakes 1 Credits, 1.5 Contact Hours .5 lecture periods 1 lab period Introduction to the art of cake baking. Includes the ingredients, preparation, and baking of cakes. Also includes icings, decorations, and fillings. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Explain the process, tools, and ingredients used to prepare cakes. 2. Identify basic types of cake ingredients, preparation tools, and mixing methods. 3. Prepare cakes using commercial baking equipment. 4. Prepare various icings, fillings, and decorations. 5. Evaluate cakes to determine quality levels. 6. Demonstrate proper production plating and presentation techniques. Outline: Cake Preparation Baking terms Baking ingredients and function Baking tools, utensils, and equipment Preparation principles Cakes Basic cake mixing methods Application of mixes and other value added products Cake Batter and Baking Panning cake batter Baking and cooling procedures Icing the Cake Basic types of icing, decorations, and fillings Icing, decorations, and filling preparation Evaluation of Cakes, Icings, Decorations, and Fillings Plating and Presentation Techniques
	CUL 156 - Pies 1 Credits, 1.5 Contact Hours .5 lecture periods 1 lab period Introduction to the art of baking pies. Includes a variety of pastry dough, fillings, and other ingredients for creating pies and tarts. Also includes mixing; shaping; baking; and plating and presentation. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Identify basic types of pie ingredients, preparation tools, and mixing methods. 2. Prepare pies using commercial baking equipment. 3. Evaluate pies to determine quality levels. 4. Demonstrate proper production plating and presentation techniques. Outline: Pie Preparation Define baking terms Baking ingredients and functions Baking tools, utensils, and equipment Preparation principles Pie Dough Basic pie dough and crusts Mixing methods Pie shapes Application of mixes and other value added products Baking Pie filling Baking and cooling procedures IV. Evaluation of Pies to Determine Quality Levels V. Presenting Pies Basic types of pie toppings and appropriate uses Plating Techniques
	CUL 160 - Bakery and Pastry Production I 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods A comprehensive introduction to preparing an array of baked goods and sweets. Includes yeast breads; quick breads; creams and custards; cakes; filling and frostings; cookies and brownies; elementary plating; and decorating and garnishing techniques. Also includes ingredients; bakery and pastry vocabulary; and safety and sanitation. Prerequisite(s): CUL 105 and CUL 140 . Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course. Course Learning Outcomes Use baking and pastry terminology, including English and non-English vocabulary. Describe the functions of various ingredients in baked products. Produce a variety of bakery and pastry items to include but not limited to: yeast breads, quick breads, creams and custards, dough, cakes, fillings, icing, cookies & brownies, etc. Produce basic plating, decorating and garnishing techniques. Produce and demonstrate proper food safety and sanitation procedures required of bakery personnel. Outline: Bakery and Pastry Vocabulary Value and use of terminology Professional jargon International lexicon Ingredients Flour Sugar Dairy and eggs Leavening agents Fats Flavoring agents Yeast Breads 10-stage process History Production for restaurant and catering service Quick Breads Muffin method Biscuit method Creaming method Production for restaurant and catering service Creams and Custards Crème Chantilly Crème anglaise Crème patisserie Ice cream and sorbet Dough’s Pate Sucree Pate Brisee Pate a Choux Dacquoise Cakes, Filling and Frostings Cake mixing methods High fat Low fat Fillings and frostings Buttercream Ganache Meringue Cookies and Brownies Bagged cookies Bar cookies Drop cookies Wafer cookies Refrigerated cookies Elementary Plating, Decorating and Garnishing Techniques Use of piping bag Portioning desserts and breads Simple plate decorations Production of plated desserts for restaurant and catering service Safety and Sanitation Tools and equipment Food storage Food workers’ personal hygiene
	CUL 162 - Art of Chocolate 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Introduction to chocolate in the culinary arts. Includes an introduction to the properties of chocolate and the history of chocolate. Also includes the history and preparation of truffles, dough and batter; and molded and free form chocolate art work. Prerequisite(s): CUL 105 and CUL 140 Course Learning Outcomes 1. Identify types of chocolate used in the culinary arts. 2. Discuss the history of chocolate in the culinary arts. 3. Demonstrate appropriate techniques and methods used when tempering chocolate. 4. Prepare hand rolled and molded truffles of various flavors and fillings. 5. Execute recipes using batters and different types of dough with chocolate as the main ingredient. 6. Create free form and molded decorations with white, milk, and dark chocolate. 7. Perform techniques and methods used for creating and presenting chocolate artwork. Outline: Introduction to Chocolate Types of chocolate History of chocolate Tempering methods Ganache Truffles Hand rolled Molded Dough and Batter Cookie recipes Torte recipes Cake recipes Chocolate Art Work Free form decor: shapes and bows Chocolate plastic and marzipan: flowers and shapes Gelatin molds Boxes: molded and free form Molded art work Presentation Creating a plate Painting with cocoa butter
	CUL 163 - Sauces 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Concepts, skills, and techniques for sauce and stock creation. Includes preparation of stocks and sauces in a traditional manner and their uses in classic and contemporary kitchens. Also includes identification of and appropriate uses for liaisons. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Describe four basic stocks and explain proper preparation and storage. 2. Describe five main or mother sauces and three minor sauces. 3. Discuss sauce characteristics and uses. 4. Prepare fifteen sauces using a roux, liaisons, and/or emulsions. 5. Demonstrate sanitation standards in the preparation and storage of sauces. Outline: Overview of Stocks Chicken Fish Beef and brown Veal Sauces Bechamel Roux Velouté Espagnole Demi-glace and secondary brown Tomato Emulsion Reduction Sauce Characteristics Thickening agents and compound butters White vs. brown Reduction and emulsion Sauce Preparation and Sanitation Standards Best practices Skills and research Safety and preparation Storage
	CUL 168 - Specialty and Hearth Breads 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Preparation, baking, and evaluation of specialty and hearth breads. Includes the evolution of bread products, bread preparation, and the proper use of flour and yeast. Also includes preparing a variety of classic artisan bread shapes, presenting attractive finished products, and judging the quality of finished breads. Also includes health and sanitation considerations in bread making. In accordance with UNESCO certification, also includes local sourcing and sustainability of local bread making. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes Explain the process of bread preparation Discuss the types and use of flour and yeast Create a variety of classic artisan bread shapes Prepare an attractive bread product Scrutinize and judge the quality of the finished bread products Discuss the evolution of bread products Demonstrate safety and sanitation procedures in baking Outline: Bread Preparation History of bread making Ingredients and processes involved in making bread Science of fermentation Science of baking Baker’s math Different types of breads Flour and Yeast Different types Gluten-free flours Dessert breads Quick breads Mixing methods Applications of mixes Starters and pre-ferments Preparation of pre-fermented breads Classic Artisan Bread Shapes Rye Pumpernickel German style Bouille Sticks Loafs Braids Rolls Addition of grains, fruits and specialty flours Rolls, breads, and decorative breads made from lean dough, sourdough, and multi-grains Product Appearance Baking procedures Cooling procedures Displaying breads Storing bread Finished Product Quality Taste and texture Bread crackle and crust Evaluation of product quality Evolution of Bread Products History of bread Evolution of products Yeast Hearth breads Health and Sanitation in the Kitchen Bacteria and cross-contamination prevention Storage of grains Washing and sanitizing equipment Proper storage of bread
	CUL 170 - Dining Room Operations 2 Credits, 2 Contact Hours 2 lecture periods 0 lab periods Theory and practice of operating a casual dining room. Includes preparation for proper dining and service etiquette for staff. Also includes proper techniques for clearing tables, service of wine, beverage sales and techniques, salesmanship, and customer service. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Describe the basic elements of dining room service and operations, including dining room preparation, taking guest orders, presenting checks, and other tasks. 2. Display proper etiquette for serving and clearing tables. 3. Perform wine and beverage service using proper etiquette. 4. Demonstrate effective sales techniques. 5. Describe appropriate customer relations techniques. Outline: Dining Room Preparation and Guest Service Table service Table set-up Table maintenance during meal Table clearing Opening and closing side work Arranging tables per reservations Stocking side stations Refilling, cleaning and stocking condiments Cleaning General rules of etiquette Taking guests’ orders Numbering systems Writing guest checks Point-of-sale systems Presenting guest checks for payment Proper Etiquette for Service and Clearing Set-up of china, glassware and silver Service procedures Clearing procedures Wine and Beverage Sales and Service Wine and beer Coffee, tea and other beverages Presentation and service of beverages Glassware selection and storage Salesmanship Upselling the product Understanding guests’ requirements Increasing profits Serving the Public Guest satisfaction Guest dissatisfaction Unruly guests Procedures for guest compensation Guest intoxication Legal responsibilities Methods of prevention
	CUL 174 - From Garden to Table 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Introduction to preparing edible plants grown in the Sonoran Desert. Includes the best vegetable and herb selection for year-round harvest, as well as an investigation of optimal soil composition, composting, planting and harvesting techniques, seed saving, and preserving and storage methods. Also includes the nutritional advantage of locally grown plants and how to prepare them for optimal nutritional value. In accordance with UNESCO certification, also includes a survey of best practices for sustainability and recycling in the food service industry. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Describe the planting zone and planting seasons of the Sonoran Desert. 2. Determine appropriate selection criteria for the Sonoran Desert planting zone and list appropriate vegetables for desert seasons. 3. Identify the proper location for a garden and compost site depending on plants and herbs chosen for planting. 4. Describe how to test soil quality and add nutrients to soil that will produce flavorsome and healthy plants. 5. Determine the most appropriate system for providing water to a garden. 6. Identify plants that will attract specific pollinators and why these are important. 7. Describe the pest control methods that are environmentally friendly and maintain plant nutrition. 8. Prepare various types of desert vegetables and herbs in a nutritious and healthy manner. 9. Research and describe campus and kitchen practices to determine if they are observing best practices for creating a sustainable environment and doing all they can to enhance recycling. Outline: Plants in Desert Conditions Plants that grow and thrive in a desert environment Edible plants that grow in the Sonoran Desert Edible plants that grow in various seasons in the Sonoran Desert Choosing what and when to plant Plant Basics Proper locations for planting edible herbs and plants Soil requirements Identification of soil content Preparing the proper planting medium Contribution of composting to healthy, nutritious plants Water Hand watering v. irrigation Water harvesting from rain Pest Control Identification of garden pests Controlling garden pests in an environmentally friendly way that maintains a healthy garden and nutritious plants Natural Pollinators Plants that attract specific pollinators Importance of attracting pollinators to vegetable gardens Nutrition Nutritional benefits of desert gardening practices Nutritional benefits of specific plants and herbs grown Preparation of harvested vegetables and herbs in a nutritious and healthy manner
	CUL 180 - Food in History 3 Credits, 3 Contact Hours 3 lecture periods 0 lab periods History of food, the story of cuisine, and the social history of eating. Includes collecting, gathering and hunting food; stock-breeding and farming; sacramental foods; the economy of food markets; the era of merchants; New World food discoveries; seed migration; and professional food preparation. Also includes local indigenous foods of the people who resided in Southern Arizona; Native cultivation and methods of desert foraging; and Spanish (Father Kino) and Mexican/Chinese influences. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Trace the historical background of various foods. 2. Describe the role of collecting, gathering and hunting food in the development of humans. 3. Describe the development of farming and stockbreeding. 4. Describe the role of sacramental foods in various cultures. 5. Discuss the economy of food markets in history. 6. Explain the role of essential and luxury foods in merchant-based economies. 7. Trace the spread of indigenous New World foods throughout the world and describe the impact of these foods on various cuisines. 8. Trace the historical development of professional food preparation. Outline: Collecting, Gathering and Hunting Food Collecting Honey Berries and other plant-based foods Gathering Hunting Stock-breeding and Farming History of meat History of dairy History of grains and cereals Sacramental Foods Oil Bread Wine The Economy of Food Markets History of fishing History of poultry The Era of Merchants Essential foods Luxury foods Chocolate Pepper Spices Sugar Social Influences on Food Availability Coffee and tea Tomatoes and potatoes New World Columbus, Cortez and New World Food Discoveries Indigenous foods The lasting impact on world cuisines Famines Flavor influences Professional Food Preparation Guild systems Restaurants and royalty Chefs
	CUL 185 - Catering Operations 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Theory and practice of planning and executing catering functions. Includes booking and planning, banquet room set-up and staffing, banquet service, guest payment and follow up, and specialized functions. Prerequisite(s): CUL 105 and CUL 140 . Course Learning Outcomes 1. Identify and describe the basic elements of a catering function. 2. Explain the booking and planning process of a catering function. 3. Describe the appropriate methods of scheduling space, set-up and staffing of a banquet room along with the proper methods of etiquette for banquet food & beverage service. 4. Describe methods of customer contact and follow up, including menu planning and incidental arrangements and procedures for payment. 5. Identify and describe particular needs of special banquet functions. 6. Execute various catering functions. Outline: Catering: Booking and Planning Evaluation Number of guests and space requirements Time requirements Type of meal and service Incidental requirements and arrangements Booking Space/Function Arrangements Arranging space and room set-up Ordering incidentals Scheduling staff Banquet Room Set-up and Staffing Meeting arrangements Dining arrangements Customer Contact Menu Planning Incidental Arrangements Banquet Service Beverage service/cocktail parties Food service Preparation and set-up Guest service Clearing and cleaning up Guest Payment and Follow Up Methods of Payment Deposits and partial payments Billing arrangements Follow up Thank you letters Evaluations File systems for future Special Functions Weddings Requirements Service and servers Follow-up Buffets Requirements Theme parties Service and servers Follow up Outside Catering Functions Requirements/limitations Service and servers Follow-up
	CUL 189 - Culinary Arts Capstone I 1 Credits, 1.5 Contact Hours .5 lecture periods 1 lab period Preparation of a final culinary project that meets the learning outcomes required in the specific cooking/lab and lecture courses. Also includes review of culinary principles and demonstration of sanitation skills and safety practices. Prerequisite(s): CUL 105 and CUL 140 or concurrent enrollment. Information: Course activities may take place in a simulated work setting. This is the capstone experience. Course Learning Outcomes Demonstrate safety and sanitation skills in the handling, preparing, cooking, and clean-up of food learned in a combination of all previous hospitality courses. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of all previous hospitality courses. Execute a casual lunch experience using a combination of skills learned through the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste Outline: Students work on a culinary assignment that is appropriate to their program of study and their readiness to enter the workforce. They will incorporate knowledge and skills acquired in the Culinary Fundamentals or Culinary Arts Advanced Certificate program into a culinary project that will take place in the culinary lab or a simulated working kitchen. Skills and knowledge to be demonstrated may include: Basic Knife Cuts Brunoise Dice Julienne Jardiniere Roll Cut Chiffonade Bias Creating a Safe Food Service Environment: Occupational safety hazards Food-borne Illnesses Potential hazards Cross contamination Food service worker personal habits Managerial and supervisory responsibilities Hazard Analysis Critical Control Points (HACCP): A Food Protection System Introduction to the HACCP system Hazards Analysis Critical control points Time and temperature charting Sanitation in the Purchasing, Receiving and Storage of Food Food suppliers Receiving fresh foods Receiving processed foods Storing food and supplies Sanitation in the Preparation and Service of Food Time and temperature principles Thawing food Preparing food Cooking food Cooking temperatures for meat Holding temperatures Preventing cross-contamination Transporting food Using leftover food The Menu Elements Design Principles of Cooking Heat transfer Cooking media Cooking methods Dry heat Moist heat Combination Tools and Equipment Hand tools Identification and selection Use and maintenance Heavy Equipment Identification and selection Use and maintenance Knives and Knife Skills Selecting and storing Sharpening and steeling Classic cuts Cooking Techniques: Sauté/sweat Braise Grill Broil Roast Poach/simmer Fabrication: Beef Poultry Shellfish Fish Pork Lamb Egg Cookery Boil Poach Fry Omelets Dressings: Emulsified and Non-Emulsified Vinegars Oils Binders Mustards Mayonnaise Basic Sandwiches Types Preparation Presentation techniques XV. Herbs & Spices Herbs: Basil Cilantro Thyme Rosemary Mint Oregano Spices Nutmeg Pepper Cinnamon Allspice Cloves Ginger Salad Greens Washing and storage Types Romaine Bibb Endive Frisee Oakleaf Serving techniques Bakery and Pastry Vocabulary Professional jargon International lexicon Ingredients Flour Sugar Dairy and eggs Leavening agents Fats Flavoring agents Yeast Breads 10-stage process History Production for restaurant and catering service Quick Breads Muffin method Biscuit method Creaming method Production for restaurant and catering service Creams and Custards Creme chantilly Creme anglaise Creme patisserie Ice cream and sorbet Doughs Pate Sucree Pate Brisee Pate a Choux Dacquoise Cakes, Filling and Frostings Cake mixing methods High fat Low fat Fillings and frostings Buttercream Ganache Meringue Cookies and Brownies Bagged cookies Bar cookies Drop cookies Wafer cookies Refrigerated cookies Sauces Mother Sauces Espagnole Veloute Hollandaise Tomato Bechamel Liaison Thickening Agents: Roux White Brown Starches: Potato Rice Corn Arrowroot Flour Restaurant Operations Concept Development Location and Design Menus Budgeting Staffing Kitchen Equipment Marketing, Sales, Promotion Food Purchasing Garden to Table Plants in Desert Conditions Plant Basics Water Pest Control Natural Pollinators Nutrition
	CUL 244 - Confections, Show Pieces, & Plated Desserts 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Concepts, skills, and techniques used to create chocolate and sugar decorations that embellish other desserts or function as artistic showpieces for display. Includes techniques such as applying chocolate colors with a spray gun, use of various types of molds, and making cut-out decorations and silk screens that will be applied to showpieces. Also includes an introduction to sugar techniques such as pastillage, saturated sugar, pulled sugar (e.g., ribbons and flowers), blown sugar (spun, piped, bubble, straw) to create three-dimensional shapes, and poured sugar to create showpieces. Prerequisite(s): CUL 160 Course Learning Outcomes Demonstrate the following various processes for, but not limited to: tempering process for chocolate, Ganache fillings, molded and hand molded confections, aerated confections, jellies, and Crystalline sugar confections. Demonstrate the fundamental principles of chocolate showpieces, plate presentation for desserts, show cakes (how to make and present specialty cakes that are used for show pieces). Outline: Tempering Methods: Seeding and Tabling Dark chocolate Milk chocolate White chocolate Ganache Fillings for Confections Cream Butter Egg Hand Molded and Molded Confections Use of plastic molds when making truffles Technique used for hand rolled truffles Non-Chocolate Confections: Aerated fudges/chews/marshmallow Jellies - gummies Crystalline confections - caramels and toffee Presentation Chocolate showpiece works Plated desserts Show cakes/specialty cakes
	CUL 251 - International Cuisine: World of Flavor 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Concepts, skills, and techniques used to create global cuisine. Includes ingredients and foods from around the world. Also includes culinary techniques that incorporate culture and food traditions from Latin America, the Mediterranean, Europe, Asia, and the United States. Prerequisite(s): CUL 130 , CUL 150 , and CUL 160 . Course Learning Outcomes Differentiate the specific flavor profiles, essential ingredients and basic techniques used in each culture. Identify and handle spices, spice paste and rubs unique to each cuisine. Create little dishes with bold flavors known as chutneys, salsa and sambals to enhance the flavor of existing menu items. Explain how to build flavor profiles unique to each country in meat, poultry, seafood, vegetables and fruits. Demonstrate the techniques of each country studied to create an authentic flavor. Outline: I. Central America, Latin America, and Mesoamerica A. Geographic overview B. History and culture C. Pre-Columbian Food D. Food after the Spanish and Portuguese conquest E. Meat, soups, sauces, fish, and poultry F. Chiles, empanadas, and sweets II. Mediterranean and Europe A. Geographic overview B. Regions C. Agriculture 1. Regional foods of France and Italy 2. Foods of the Rivera from France to Italy 3. Foods of Britain, Germany, and Netherlands 4. Foreign influences III. Asian Cuisine A. Geographic overview B. History and culture C. Interaction with the West 1. Vegetables and fruits 2. Sauces and flavors from fermented fish to vinegar 3. Rice and grains 4. Soy to soup IV. India and its Neighbors A. Geographic overview B. History and culture of India, Nepal, Bhutan, Afghanistan, and Pakistan C. Integral tastes from curry to mango and beyond V. United States Regional Foods A. Evolving demographics B. Changing food scene C. European, Asian, African and Latin immigrants and related foods D. Changing food scenes in America from organics to grass fed beef 1. Foods of the North, Northeast and central states 2. Foods of the South and Southwest 3. Foods of the West and the Pacific Northwest 4. Soul food
	CUL 256 - Special Diets 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Skills and techniques needed to plan and prepare special diets while providing culinary inspiration for healthy, wholesome meals. Includes a wide range of dietary challenges chefs must consider, such as nutrition, taste, and healthy ingredients while preparing gluten free, vegetarian, and vegan meals. Also includes substitutions as alternatives to prohibited ingredients. Prerequisite(s): CUL 105 , CUL 140 , CUL 130 Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course. Course Learning Outcomes 1. Prepare Gluten-Free, Vegan, Ovo, Lacto-Ovo, Pescan Vegetarian, and Lacto Vegetarian menu items containing dairy along with plant based products. 2. Describe the adaptation of regular dietary practices to a vegan and gluten-free diet practice. 3. Demonstrate conversion of high gluten foods, such as bread, pasta, and cookies, into appetizing gluten free versions. Outline: Vegetarians: Who They Are and What They Eat Effects of removing animal based proteins from the diet Practice of a vegetarian diet Lacto vegetarianism Pesco vegetarianism Ovo vegetarian diet Preparing Lacto Vegetarian, Ovo Vegetarian, and Lacto-Ovo Vegetarian Meals Cooking terms Recipes, ingredients and function Preparation tools, utensils and equipment Food preparation Pesco Vegetarianism Terms of pesco vegetarian cooking Effects of adding seafood to the diet Preparation tools, utensils and equipment Food preparation Vegans: Who They Are and What They Eat Defining the terms of a vegan lifestyle Practices of a vegan diet Essential ingredients required in our diet Essential grains for the vegan diet Nuts, seeds and soy How to Prepare a Vegan Meal Defining cooking terms Recipe ingredients and their functions Preparation tools, utensils and equipment Food preparation Preparing a Vegan Menu with the Broadest Appeal Menu Items Recipe ingredients and function Preparation tools, utensils and equipment Preparing the menu Gluten Character and role of gluten in food Effect of removing gluten from food. Practice of a gluten free diet Preparing Familiar Food as Gluten Free Defining cooking terms Recipe ingredients and function Preparation tools, utensils, and equipment Food preparation Preparing New Gluten Free Recipes Defining cooking terms Recipe ingredients and function Preparation tools, utensils, and equipment Food Preparation Preparing High Gluten Foods as Gluten Free Define baking terms Baking ingredients and function Baking tools, utensils, and equipment Preparation principles
	CUL 260 - Pastry Arts II 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Advanced theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Includes planning, ordering, and scheduling for bakery production; safety and sanitation; and bakery and pastry vocabulary. Also includes advanced yeast breads; classic French pastries; ice cream and frozen desserts; pastry assembly; pastry garnishes; and complex plated desserts. Prerequisite(s): CUL 160 Corequisite(s): CUL 251 Course Learning Outcomes Describe and execute the planning, ordering, and scheduling required in a commercial bakeshop. Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop. Define and use baking and pastry terminology, including English and non-English vocabulary. Identify, describe, and produce a variety of advanced yeast breads. Identify, describe, and produce a variety of classic French pastries. Identify, describe, and produce a variety of ice creams and frozen desserts. Assemble a variety of pastries from prepared dough, creams, custards and cakes. Identify, describe and produce a variety of advanced pastry garnishes. Produce complex plated desserts for restaurant and banquet service. Outline: Planning, Ordering, and Scheduling for Bakeshop Production Quantity Timeliness Storage Personnel Safety and Sanitation Tools and equipment Food storage Food workers’ personal hygiene Bakery and Pastry Vocabulary Value and use of terminology Professional jargon International lexicon Advanced Yeast Breads Danish pastry Croissants Brioche Sourdough Classic French Pastries Napoleons St. Honore Paris-Breast Soufflés Charlottes Petit Fours Ice Cream and Frozen Desserts Ice cream Sorbet Sherbet Semifreddo Assembling Pastries Use of prepared dough, creams, custards, and cakes Selecting pastry components Color Flavor Texture Availability Assembly skills Pastry Garnishes Advanced piping techniques Tempered chocolate decorations Poured and spun sugar Complex Plated Desserts Dessert sauces Preparation Use in decoration Chocolate garnishes Sugar garnishes
	CUL 266 - Ice Creams/Bavarians/Mousse/Sauces 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Professional dessert presentations using both classical and modern techniques of mousse, Bavarians, ice creams, sorbets and sauces. Includes the theory and applications necessary to prepare light desserts: the science and effects of egg coagulation, ice crystallization, and gelatin on liquids and fats in a hands-on situation. Also includes current application of fruit cookery, dessert sauces and tableside desserts. Prerequisite(s): CUL 160 Course Learning Outcomes 1. Demonstrate the fundamental principles of producing frozen stirred custards and ice creams, gelatin, Italian/ common meringue and Paté a Bomb, raw and cooked fruit sauces, caramel and chocolate sauces, chocolate and fruit mousses Outline: Frozen aerated dessert production: Ice Cream Gelato Sorbet Granita Working with Gelatin Powdered and sheet gelatin Understanding the blooming process of gelatin Understanding on how to incorporate gelatin into dessert items Meringue Common Meringue Italian Meringue Pate a Bomb How it is incorporated into a Mousse and Bavarian Sauces Fruit - cooked and uncooked Caramel Chocolate Mousses Fruit Chocolate Caramel
	CUL 276 - Pastry Production 3 Credits, 5 Contact Hours 1 lecture period 4 lab periods Techniques and principles of skill development, production planning, and pace of production in the bakeshop. Includes preparation of a variety of cookies, sponge and specialty cakes, and breads. Prerequisite(s): CUL 160 Course Learning Outcomes Demonstrate the fundamental principles of high volume baking, producing the following items (but not limited to): Quick Breads, Laminated Dough, Yeast Dough Describe the classification of Cookie Dough Demonstrate High Ratio Cakes using Whipped Egg/Separated Egg Foam Produce various Buttercreams - Italian, French and Swiss Outline: Mass Production of Baked Goods Recipe Conversion Factor Understanding the science of high volume baking Quick Breads Muffins Pound Cakes Scones and Biscuits Laminated Dough Danish Croissant Puff Pastry Yeast Dough Lean- crusty breads Enriched- soft breads Slack- flat breads Cookie Dough Learning the classifications of cookie dough’s. Cakes High Ratio Whipped Egg Separated Egg Foam Buttercreams Italian Swiss French
	CUL 289 - Culinary Arts Capstone II 1 Credits, 1.5 Contact Hours .5 lecture periods 1 lab period The capstone experience for the Culinary Arts Associate of Applied Science. Includes preparation of a final culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, and the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation. Prerequisite(s): CUL 105 , CUL 140 , CUL 130 , CUL 150 , CUL 160 , CUL 174 , CUL 180 , CUL 185 , CUL 189 , CUL 251 , and CUL 256 . Information: Course activities may take place in a simulated work setting. Course Learning Outcomes 1. Demonstrate safety and sanitation skills in the handling, preparing, cooking, and clean-up of food learned in a combination of all previous hospitality courses. 2. Exhibit professionalism in appearance, team work, and work proficiency learned in a combination of all previous hospitality courses. 3. Execute a formal dinner experience using a combination of skills learned throughout the program to include: different cooking techniques, knife skills, cooking vocabulary, characteristics and use of specific foods, use of tools and equipment, costing, scaling, and following a recipe, preparing food products from the hot foods, cold foods, baked products and sauces categories that meets advanced commercial standards in appearance and taste. Outline: Students work on a culinary assignment that is appropriate to their program of study and their readiness to enter the workforce. They will incorporate knowledge and skills acquired in the AAS Degree program into a culinary project that will take place in the culinary lab or a simulated working kitchen. Skills and knowledge to be demonstrated may include: Basic Knife Cuts Brunoise Dice Julienne Batonnet Roll Cut Chiffonade Bias Creating a Safe Food Service Environment: Occupational safety hazards Food-borne Illnesses Potential hazards Cross contamination Food service worker personal habits Managerial and supervisory responsibilities Hazard Analysis Critical Control Points (HACCP): A Food Protection System Introduction to the HACCP system Hazards Analysis Critical control points Time and temperature charting Sanitation in the Purchasing, Receiving and Storage of Food Food suppliers Receiving fresh foods Receiving processed foods Storing food and supplies Sanitation in the Preparation and Service of Food Time and temperature principles Thawing food Preparing food Cooking food Cooking temperatures for meat Holding temperatures Preventing cross-contamination Transporting food Using leftover food The Menu Elements Design Principles of Cooking Heat transfer Cooking media Cooking methods Dry heat Moist heat Combination Tools and Equipment Hand tools Identification and selection Use and maintenance Heavy Equipment Identification and selection Use and maintenance Knives and Knife Skills Selecting and storing Sharpening and Straightening Blade with “Steel” Classic cuts Cooking Techniques: Sauté/sweat Braise Grill Broil Roast Poach/simmer Deep Fat Fry Fabrication: Beef Poultry Shellfish Fish Pork Lamb Egg Cookery Boil Poach Fry Omelets Dressings: Emulsified and Non-Emulsified Vinegars Oils Binders Mustards Mayonnaise Basic Sandwiches Types Preparation Presentation techniques  Herbs & Spices Herbs: Basil Cilantro Thyme Rosemary Mint Oregano Spices Nutmeg Pepper Cinnamon Allspice Cloves Ginger Salad Greens Washing and storage Types Romaine Bibb Endive Frisee Oakleaf Serving techniques Bakery and Pastry Vocabulary Professional jargon International lexicon Ingredients Flour Sugar Dairy and eggs Leavening agents Fats Flavoring agents Yeast Breads 10-stage process History Production for restaurant and catering service Quick Breads Muffin method Biscuit method Creaming method Production for restaurant and catering service Creams and Custards Crème Chantilly Crème anglaise Crème patisserie Ice cream and sorbet Dough’s Pate Sucree Pate Brisee Pate a Choux Dacquoise Cakes, Filling and Frostings Cake mixing methods High fat Low fat Fillings and frostings Buttercream Ganache Meringue Cookies and Brownies Bagged cookies Bar cookies Drop cookies Wafer cookies Refrigerated cookies Sauces Mother Sauces Espagnole Veloute Hollandaise Tomato Bechamel Liaison Thickening Agents: Roux White Brown Starches: Potato Rice Corn Arrowroot Flour Restaurant Operations Concept Development Location and Design Menus Budgeting Staffing Kitchen Equipment Marketing, Sales, Promotion Food Purchasing Garden to Table Plants in Desert Conditions Plant Basics Water Pest Control Natural Pollinators Nutrition Special Diets Gluten-free Vegetarian Vegan International Cuisine

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Course Descriptions

CUL 101 - Principles of Restaurant Operations

CUL 105 - Food Service Nutrition and Sanitation

CUL 130 - Savory Cuisine

CUL 140 - Culinary Principles

CUL 150 - Garde Manger

CUL 153 - Cakes

CUL 156 - Pies

CUL 160 - Bakery and Pastry Production I

CUL 162 - Art of Chocolate

CUL 163 - Sauces

CUL 168 - Specialty and Hearth Breads

CUL 170 - Dining Room Operations

CUL 174 - From Garden to Table

CUL 180 - Food in History

CUL 185 - Catering Operations

CUL 189 - Culinary Arts Capstone I

CUL 244 - Confections, Show Pieces, & Plated Desserts

CUL 251 - International Cuisine: World of Flavor

CUL 256 - Special Diets

CUL 260 - Pastry Arts II

CUL 266 - Ice Creams/Bavarians/Mousse/Sauces

CUL 276 - Pastry Production

CUL 289 - Culinary Arts Capstone II