KCUL - Culinary

This course is a foundational course designed to launch culinary careers by introducing and immersing students into the world of the commercial kitchen. Topics include: standards of professionalism, knife skills, culinary terminology, and basic food science principles. Classical techniques in sandwich making, clear and cream soups, purees and also international specialty soups will be taught. *All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s) : None. Co-requisite(s); None. 5 quarter hours

The course is designed to achieve two aspects of the industry, professional growth and development. Students will take a practical assessment on skills obtained in their first foundational courses and receive feedback to the professional growth of the program compared to industry benchmarks. Professionalism development in the hospitality industry is more that the mastery of techniques, skills and concepts. In the second part to this course students are introduced to career opportunities and avenues presented in the context of the attitudes, characteristics, and traits of successful chefs. Pre-requisite(s) : KCUL111 and KBPA100 (exceptions to test out students with transfer credits). Co-requisite(s) : None. 1 quarter hour

This course introduces basic nutrition concepts and applies them directly into the kitchen. Covered from a chef's perspective -- are topics like weight management, food labeling, food allergies, digestion, diabetes and heart disease. Contemporary ethical food issues will be addressed through cooking for vegetarian, vegan and religious dietary menus. The lecture portion of this course is delivered from an online learning platform. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This hands-on course builds on the techniques presented in Foundations of Professional Cooking I. Students will apply fundamental cooking theories and techniques such as sautéing, grilling, roasting, stewing, braising, and frying, and their application to a variety of proteins, starches, and vegetables. This course provides beginning culinary students with necessary critical skills to develop and evaluate menus for successful foodservice operations. All culinary and baking/pastry lab courses courses require a C or better for a passing grade. Pre-requisite(s): KCUL 111. Co-requisite(s): None. 5 quarter hours

The course is designed to achieve two aspects of the industry, professional growth and development. Students will take a practical assessment on skills obtained in their second foundational courses and receive feedback to the professional growth of the program compared to industry benchmarks. In the second part to this course, students are introduced in ways to maximize your marketability to the industry with staging, volunteering and networking. Pre-requisite(s): KCUL 121 and KCUL 115. Co-requisite(s): None. 1 quarter hours

This course provides a global perspective of culinary cultures and cuisines with a focus on ingredients. Through lectures and the preparation of traditional dishes, students will explore how culture and geography influence the foods of the world. Pre-requisite(s): KCUL 121. Co-requisite(s): None. 5 quarter hours

Topics in Culinary: Social media branding- The landscape of marketing has been changing for both large and small brands. Influencer marketing has taken huge strides and is here to stay and grow. Brands have been adapting to this bringing social media savvy companies and individuals to the forefront. Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours