KCUL - Culinary

This course introduces problem-solving and general quantitative-reasoning skills for use in the hospitality industry. Topics include unit conversion and recipe scaling for culinary, baking, and catering contexts; basic cost control and bookkeeping; mathematical and financial principles for debt management; introductory-level combinatorics and probability theory; and descriptive statistics, including central tendency and measures of spread.

The primary purpose of the Responding to Emergencies: Comprehensive First Aid/CPR/AED course is to help students recognize and respond appropriately to cardiac, breathing and first aid emergencies. The modules in this program teach students the knowledge and skills needed to give immediate care to an injured or ill person and to decide whether advanced medical care is needed. Pre-requisite(s): None. Co-requisite(s): None. 1 quarter hour

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.

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.

Nutritional Cooking introduces basic nutrition concepts and applies them directly into the culinary teaching kitchens. The course is collaboration between a chef and registered dietitian that combines culinary perspective with current nutritional concepts and food industry trends. Topics include evaluating credible nutrition information, food allergies, chronic disease prevention and meal planning, digestion with discussion of common disorders, labeling and its importance for the restaurant industry, recipe nutrient analysis, and plant-based or vegetarian/vegan meal planning. All culinary and baking/pastry lab courses require a C or better for a passing grade.

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 require a C or better for a passing grade.

This course builds upon the foundational principles introduced in Foundations of Professional Cooking I, with a focus on advancing technical proficiency and culinary judgment. Students will apply fundamental cooking methods to a variety of ingredients while developing the ability to critically assess and refine their work. The course also introduces key concepts in menu development, supporting informed decision-making in professional foodservice settings. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

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 given advise to career bridge and preparation to their internship course.

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. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course introduces students to breakfast cookery. Students will produce breakfast menu items featuring international and American regional items. Students will also produce baked items such as quick breads, scones, biscuits, and muffins. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course immerses students in a food production kitchen. Students take on different roles and challenges, learning how to cook, serve and package a quick limited menu. Teamwork, speed, and timely delivery of well-prepared food will be emphasized. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course introduces students to the responsibility of handling food with respect and to understanding food sources. Sustainability practices and their implementation in food service operations are emphasized.

This course presents the art and skills of cold food preparation and preserving; which are presented, in addition to pickling, sausage-making, smoking meat, and meat-based terrines. Traditional and modern charcuterie, canning, and fermenting are taught in an approach on conjunction with contemporary styles of design and service. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course applies and expands upon previously acquired skills to further students to identify and distinguish between different types of seafood and meats, along with proper procedures for ordering, receiving, storing, fabrication, preparation, and presentation. Furthermore, students continue to develop their sauce repertoire by producing a wide range of classic and contemporary sauces. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course emphasizes the selection and specification requirements for purchasing food and beverages. Topics that will be covered are: principles of product identification, vendor relationships, proper receiving and storing methods, and inventory control. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 1 quarter hour

This course challenges students to apply advanced cooking techniques learned in prior classes with the focus on timing and plating. This course will further teach students how to work in an organized manner under pressure and prepare students to cook with urgency and accuracy. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This 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 third and fourth foundational courses and receive feedback to the professional growth of the program compared to industry benchmarks. In the second part of this course, students prepare to start their internships by transitioning into a professional career.

The understanding and appreciation of the "big picture" is essential to one’s growth and prosperity in the hospitality industry. Chefs, supervisors and managers must learn financial management associated with operating a business. This course introduces and teaches fundamental accounting concepts in preparation of financial statements and explores accounting controls in food service operations. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

This course prepares students to prepare and serve food in a banquet setting and through catered events. This hands-on production course covers, menu planning, preparation, and execution and focuses on areas of meeting and special events. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course allows students to learn the principles and techniques of upscale dining service, which will reflect various aspects of the service industry, including restaurant preparedness and alcohol service. The skills learned and utilized will allow students to deliver a unique and quality experience for guests. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course introduces students to a restaurant setting with a focus on the daily operations of a restaurant. Menu interpretation and plating styles provides students to apply skills learned in previous courses with an emphasis on upscale modern dining. *All culinary and baking/pastry lab courses require a C or better for a passing grade.

This course discusses the unique problems associated with food service operations with an emphasis on the challenges of Human Resources Management (HRM) and its contribution to building and maintaining a customer base and profitability in a changing environment typified by intense competition, rapid technological changes and limited labor supply. The focus is on Human Resources Management, recognizing the vital role of human resources in the success of operations and providing the tools needed to successfully manage and lead a food service organization.

This course enables students to challenge, test and hone the knowledge and skills they have acquired and developed throughout the program. Through this experience, students build subject matter expertise while continuing to develop values, attitudes and behaviors that will make them successful in the workplace. Each student must complete 300 hour supervised internship at an approved internship site and maintain 3 out of 5 average score on supervisor evaluations. Students enrolled in an internship course will be asked to work 30 hours a week to meet internship requirements in an approved site. Students enrolling in 20 hours of work or less per week on internship, must enroll in additional courses to meet full time status. Students enrolling in additional courses are approved to take online courses concurrently with their internship course to meet 12 total quarter hour credits. Students enrolled in more than 12 total quarter hours concurrently in an internship term must receive Dean approval.

This course, is an opportunity for students and faculty to create a course topic not on the regular schedule. Students may register for more than one Special topic in the course of their enrollment.

This course provides the student the opportunity to supplement their internship for another 300 hours to gain additional knowledge and deepen their internship experience. Credit is awarded on a pass/fail basis for full-time employment amounting to an additional 300 hours over a 3-month period. Enrollment in this course requires prior approval from Career Bridge and must complete the quarter immediately following KCUL175.

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. 1- 4 quarter hours