Course Listings and Descriptions
Advanced Cooking
Baking and Pastry Skill Development
College Writing
Contemporary Restaurant Cooking
Contemporary Restaurant Service
Controlling Costs and Purchasing Food
Costing Examination
Cuisines of Asia
Cuisines of the Americas
Cuisines of the Mediterranean
Culinary Fundamentals
Culinary Math
Culinary Practical Examination I
Culinary Practical Examination II
Elementary French I
Elementary French II
Externship
Finance
Financial Accounting
First-Year Seminar: Recipes for Success
Food Safety
Foodservice Management
Food, Wine, and (Agri)culture
Food, Wine, and (Agri)culture Trip
Formal Restaurant Cooking
Formal Restaurant Service
Garde Manger
High-Volume Production Cookery
History and Cultures of Asia
History and Cultures of Europe
History and Cultures of the Americas
Human Resource Management
Intermediate French
Introduction to Á La Carte Cookery
Introduction to Customer Service
Introduction to Gastronomy
Introduction to Management
Literature and Composition
Managerial Accounting
Marketing and Promoting Food
Meat Identification and Fabrication
Menu Development
Modern Banquet Cookery
Nutrition
Organizational Behavior
Principles of Macroeconomics
Principles of Microeconomics
Product Knowledge
Psychology of Human Behavior
Science Fundamentals
Seafood Identification and Fabrication
Survey of Mathematics
Wine Studies
Advanced Cooking
CULA-401 – 3 credits
This course is designed to integrate students'
culinary training, academic studies, and field experience using fundamental
cooking techniques, topics of contemporary significance, food science,
aesthetics, and sensory perception as frameworks. Advanced Restaurant Cooking
is an examination of taste, cooking techniques, ingredients, and flavoring
techniques. Building on previous cooking courses, students will research and
prepare representative regional menu items as well as complete an intensive
analysis of the principles of cuisine. Short papers, a detailed project, menu
development, and service reflective of a specific cuisine will be part of this
course.
Baking and Pastry
Skill Development
BAKE-241 – 3 credits
An introduction to the principles and techniques used in the preparation of
high-quality baked goods and pastries, with an emphasis on fundamental
production techniques and evaluation of quality characteristics. Topics include
bread fermentation and production, ingredient functions, and custard ratios and
preparations.
College Writing
ENGL-120 – 3 credits
Students will write and revise essays that demonstrate their ability to
read and think critically, to incorporate evidence into the development of
their ideas, and to articulate their responses persuasively. Readings may
include essays, articles, literature, or literary criticism. Basic concepts of
information literacy will be introduced. Grammar, usage, and mechanics will be
reviewed as necessary.
Contemporary
Restaurant Cooking
CULA-252 – 3 credits
This restaurant experience concentrates on
previously learned cooking fundamentals and techniques and applies them to the
cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will
further develop their ability to organize an assigned station based on
preparation methods while focusing on the production of menu items, plate
presentations, and cooking techniques as applied to specific cuisines. Emphasis
will be placed on sourcing, storage, uses, and nutritional aspects of key
ingredients.
Contemporary
Restaurant Service
ROPS-250 – 3 credits
An exploration of table service principles and
skills with an emphasis on customer service in a restaurant. The focus will be
placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics
include guest relations, professional communications, order taking in an à la carte environment, service
sequence, point-of-sale systems, cash handling, beginning merchandising, table
skills, and dining room preparation.
Controlling Costs and
Purchasing Food
MGMT-245 – 1.5 credits
Examine the information and skills necessary to analyze and improve the
profitability of a foodservice establishment. Topics include the flow of goods,
income statements, forecasting sales, and controlling labor and food costs.
Students will also analyze the complete purchasing cycle of a restaurant,
beginning with product and vendor selection and ending with actual orders.
Costing Examination
CULS-250
This written examination tests knowledge of
controlling costs in foodservice organizations and solving problems using
quantitative reasoning. (High Pass/Pass/Fail grading)
Cuisines of Asia
CULP-122 – 3 credits
Prepare, taste, serve, and evaluate traditional and regional dishes of
Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and
techniques representative of the cuisines from China, Korea, Japan, Vietnam,
Thailand, Indonesia, Malaysia, and India.
Cuisines of the
Americas
CULP-121 – 3 credits
Prepare, taste, serve, and evaluate traditional regional dishes of the
Americas. Emphasis will be placed on ingredients, flavor profiles,
preparations, and techniques for cuisines representative of the United States,
Mexico, South America, and the Caribbean.
Cuisines of the
Mediterranean
CULA-242 – 3 credits
Prepare, taste, serve, and evaluate traditional, regional dishes of Europe
and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles,
preparations, and techniques representative of the cuisines from Spain, France,
Italy, Morocco, Tunisia, Greece, and Egypt.
Culinary Fundamentals
CULS-100 – 6 credits
An introduction to the application and development
of fundamental cooking theories and techniques. Topics of study include
tasting, kitchen equipment, knife skills, classical vegetable cuts, stock
production, thickening agents, soup preparation, grand sauces, timing and
multi-tasking, station organization, palate development, culinary French terms,
and food costing. The course also introduces the student to fundamental
concepts and techniques of basic protein, starch, and vegetable cookery.
Emphasis is placed upon the study of ingredients and an introduction to small
sauces will be given.
Culinary Math
MGMT-110 – 1.5 credits
An exploration of standard units of measure and
unit conversion estimation, percents, ratios, yield tests, recipe scaling, and
recipe costing as they relate to the food industry. Students will develop
projections and analyze costs in yield tests and recipe pre-costing.
Culinary Practical
Examination I
CULS-151
This culinary examination tests knowledge and proficiency in the principles
of cooking and certain fundamental cooking methods—roasting, sautéing, frying,
stewing, poaching, braising, and broiling. Students will be given an assignment
(which includes a soup, protein, vegetable, and starch) to prepare, present,
taste, and explain. (High Pass/Pass/Fail grading)
Culinary Practical
Examination II
CULS-251
This culinary examination tests students'
understanding of culinary principles and more advanced proficiency in the
principles of cooking. Students will be given a food selection tray and will
construct a menu from it which will include a soup, vegetable, starch, and
animal protein. They are also tested on station setup, preparation skills,
product presentation and flavor, and ability to answer a range of questions
posed by the faculty member. (High Pass/Pass/Fail grading)
Elementary French I
FREN-310 – 3 credits
For students who have had little or no previous
exposure to the language. This course is a foundation in spoken and written
French, listening and reading comprehension, grammatical usage, and cultural
backgrounds. Class will be conducted in French and students will spend weekly
sessions in a language laboratory.
Elementary French II
FREN-320 – 3 credits
A continuation of Elementary French I. This course
is a foundation in spoken and written French, listening and reading
comprehension, grammatical usage, and cultural backgrounds. Class will be
conducted in French and students will spend weekly sessions in a language
laboratory. (Prerequisite: Elementary French I or equivalent)
Externship
EXTN-100 – 3 credits
A supervised work experience designed to expand
career knowledge while increasing speed, timing, organization, and ability to
handle cooking in an approved commercial foodservice and hospitality
establishment. Students on externship will receive feedback from their
supervisor and keep an externship manual to record and reflect on their work
experience.
Finance
MGMT-360 – 3 credits
This course is designed to provide students with
an understanding of basic finance. It covers various topics such as time value
of money, capital budgeting, business evaluation, the cost of capital, capital
structure, and risk analysis. Emphasis will be placed on developing analytical
skills necessary for making decisions relevant to the hospitality industry.
(Prerequisite: Financial Accounting)
Financial Accounting
MGMT-310 – 3 credits
This course provides an introduction to accounting
theory and concepts that will lay the foundation for the preparation of
financial statements. Students will learn how to record, process, and summarize
financial transactions. Emphasis is placed on the preparation of the income
statement, balance sheet, statement of owner's equity, and statement of cash
flows for a sole proprietorship, partnership, and corporation. This course
includes an interactive component using accounting software to reinforce the
concepts discussed.
First-Year Seminar:
Recipes for Success
FRSH-100 – 1.5 credits
The focus of this course is to promote student
success as learners and citizens of the world. Throughout this course, students
will recognize the qualities of, and develop as, informed, responsible, and
empowered learners. Course objectives will cover topics related to personal,
intellectual, and social development. The academic and life skill sets
emphasized throughout this course are transferable to the workplace.
Food Safety
ARTS-112 – 1.5 credits
An introduction to food production practices
governed by changing federal and state regulations. Topics to be covered
include prevention of food-borne illness through proper handling of potentially
hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility
sanitation, and guidelines for safe food preparation, storing, and reheating.
Students will also take the National Restaurant Association ServSafe®
examination for certification.
Foodservice
Management
MGMT-320 – 3 credits
This course will integrate material taught in many
other classes into a capstone project. Guided by their professor, students will
design and execute an event that is marketed to the public. They will also
analyze case studies distributed by the instructor. Class topics will include
menu design, beverage trends, marketing strategies, facilities design, energy
management, budgeting, forecasting, purchasing, inventory control, and the
history of hospitality in the United States. This course is designed to expose
the student to the skills needed to be an effective leader within the
hospitality industry. (Prerequisites: Financial Accounting, Marketing and
Promoting Food, and Finance)
Food, Wine, and (Agri)culture
ARTS-350 – 2 credits
Through assigned readings, lectures, classroom activities, and local site
visits, students explore the journey of our food from its sources to its final
destinations and critically examine the complexities of the local and global
food systems. They learn to evaluate the sociological, political, and economic
evolution of historical and current trends in the food system. Through written
assignments, students learn to understand and synthesize the relationships
between food and wine, culture, history, and the terroir.
Students are introduced to the depth and breadth of social dynamics and
cultural norms within the hospitality industry.
Food, Wine, and (Agri)culture
Trip
ARTS-403 – 1 credit
In this three-week field research course, students visit wineries;
processing plants; poultry, fish, and meat farms; restaurants; educational
institutions; and historical sites. They compare and contrast the various methods
of food production, food distribution, and purchasing, and how they relate to
current business practices and the culture and sense of place of each
individual destination. This course is the companion to Food, Wine, and (Agri)culture. The two courses must be taken consecutively.
Formal Restaurant
Cooking
CULA-255 – 3 credits
Learn to prepare modern and seasonal dishes in a restaurant setting and put
previously earned skills into practice. This course will emphasize cooking
techniques and ingredients used in contemporary and classical cuisines and
cover planning and ordering, station organization, preparation and plating,
timing, palate development, and other production realities of a restaurant.
Formal Restaurant
Service
ROPS-255 – 3 credits
A review and applications of the principles of
fine service and hospitality in an à la carte
restaurant serving the public. The course will emphasize customer service, wine
and spirits, restaurant trends and sales, merchandising, and sales. Students
study and participate in the fundamentals of reservation and point-of sale
systems, controlling inventory, merchandising products and services, managing
costs, assuring high-quality service to all customers, and managing service.
Garde Manger
CULP-125 – 3 credits
An introduction to three main areas of the cold
kitchen: reception foods, plated appetizers, and buffet arrangements. Learn to
prepare canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés,
galantines, terrines, salads, and sausages. Curing and smoking
techniques for meat, seafood, and poultry items will be practiced, along with
contemporary styles of presenting food and preparing buffets.
High-Volume
Production Cookery
CULP-130 – 3 credits
An overview of the food preparation and serving techniques used by the
casual dining, on-site catering, non-commercial, and retail segments. This
course emphasizes high-volume food production, station setup, timing, service,
and menu concept development and execution. Basic cooking and serving
competencies will be reinforced and new skills specific to high-production
preparation and serving will be taught. Menu items consistent with the retail
and noncommercial segments and also common to the casual dining segment of
foodservice will be covered. Cooking competencies include egg cookery, grain
cookery, sandwich preparation, pasta cookery, and preparation of simple and
composed salads, moderate-cost entrées, and cooking with consideration for
dietary needs and restrictions.
History and Cultures
of Asia
ARTS-300 – 3 credits
An examination of the major historical and
geographical developments in Asia and ways in which these developments have
affected the creation of various cultural patterns. Topics will include the
plurality of cultures of Asia, and global interdependency and reactions to it.
History and Cultures
of Europe
ARTS-301 – 3 credits
An exploration of the major historical and
philosophical developments that have shaped the European and western
experience. Topics will include the European Union, Christianity, systems of government, Enlightenment, Revolution, and
Nationalism.
History and Cultures
of the Americas
ARTS-302 – 3 credits
An examination of the major historical and
cultural underpinnings of the societies that constitute the Americas. Inherent
in this endeavor is an effort to understand not only the culture of the United
States but also those of Latin America. As we proceed through the twenty-first
century, the global community takes on increased significance; therefore, it is
imperative that we understand the historical and cultural developments of other
nations.
Human Resource
Management
MGMT-401 – 3 credits
An analysis of the legal, operational, and psychological considerations in
recruiting, selecting, hiring, training, compensating, developing, disciplining,
evaluating, and terminating employees. Other topics will include workforce
demographics, employee illiteracy, substance abuse in the workplace,
affirmative action, workers with disabling conditions, workforce stress, human
resource planning, collective bargaining, and safety and equity considerations.
Students will also analyze cases, solve actual or simulated personnel problems,
and investigate successful practices in these areas.
Intermediate French
FREN-350 – 3 credits
This course focuses on the development of listening, speaking, reading, and
writing skills through conversation, written assignments, and selected readings
on a variety of topics. Students also gain knowledge of French vocabulary,
grammar, and culture. Class will be conducted in French and students will spend
weekly sessions in a language laboratory. (Prerequisite: Elementary French II
or equivalent)
Introduction to Á La
Carte Cookery
CULP-115 – 3 credits
The foundation of cooking techniques and theories
from Culinary Fundamentals will be applied in a production setting. Emphasis is
placed on individual as well as team production. Multi-course menus will be
prepared, with a focus on batch cooking as executed in an à la carte-style service. Vegetarian and vegan menus will be introduced as well.
Introduction to
Customer Service
ROPS-200 – 1.5 credits
This course introduces the various styles of table
service and their histories, applications, advantages, and disadvantages.
Topics covered include the psychology of service, professional standards of
performance for dining room personnel, the fundamental skills required for
service ware handling, the service sequence, order taking, and guest relations.
Sanitation and safety in the dining room are discussed, as is the
identification and correct use of all related equipment. Students will also
practice fundamental table service and participate in catering seminars.
Introduction to
Gastronomy
ARTS-111 – 1.5 credits
An introduction to the social, historical, and
cultural forces that have affected or will affect the culinary as well as the
baking and pastry professions. Topics include the contemporary challenges
facing food professionals in the twenty-first century and etiquette as a social
and professional discipline. Students will be expected to complete several
written assignments and present a group research project.
Introduction to
Management
MGMT-240 – 1.5 credits
An investigation of various management topics
including leadership, training, motivation, delegation, problem solving, decision
making, and conflict resolution as they relate to foodservice establishments.
Literature and
Composition
ENGL-300 – 3 credits
This course advances critical reading, thinking,
and writing abilities through the study of literature. While acquiring requisite
vocabulary, skills, and background knowledge, students will learn how to read
literary texts more perceptively and how texts generate meaning. Students will
communicate this learning through critical essays exploring specific literary
texts. Readings may include novels, essays, short fiction, poetry, and drama.
Class sessions will introduce and enforce key elements of information literacy.
Managerial Accounting
MGMT-365 – 3 credits
This course involves the interpretation and
analysis of financial reports used in business organizations. It covers various
topics such as implementing internal controls, budgeting, conducting break-even
analysis, and performing financial statement analysis. Emphasis is placed on
how management uses financial data to support business decisions related to the
hospitality industry. (Prerequisite: Financial Accounting)
Marketing and
Promoting Food
MGMT-302 – 3 credits
An examination of the principles of pricing, placing, product development
and enhancement, market planning, target marketing, and purchasing. Topics will
include forecasting, market research, competitive analysis, market
segmentation, and promotional mix as they affect marketing food, restaurants,
and services. The challenges and opportunities of advertising, public
relations, sales promotion, and personal selling will also be covered. Students
will develop a specific marketing plan as well as analyze current merchandising
plans for food products and services.
Meat Identification
and Fabrication
CULS-115 – 1.5 credits
An introduction to meat—including beef, lamb, pork, and poultry—and meat
fabrication for foodservice operations. In this course, students learn the
fundamentals of purchasing specifications; receiving, handling, and storing
meat; techniques for fabricating cuts for professional kitchens; meat grinding,
brining, curing, and smoking; and basic sausage making.
Menu Development
MGMT-242 – 1.5 credits
An analysis of menu development for foodservice
establishments. Topics to be covered include: menu development, descriptions,
layout, design, and pricing; sales mix; and station balance. Students will
critique and create menus from the perspective of concept, clarity, cost,
price, and efficiency.
Modern Banquet
Cookery
CULA-110 – 1.5 credits
This course examines the varied ways in which
banquets and catering events may be executed. Terms relating to equipment, food
preparation, service, and presentation will be discussed. Students will prepare
a menu each day, following the principles and techniques associated with
preparing and serving food to large groups, as well as concentrating on
principles of modern batch cookery. An emphasis will be placed on maintaining
quality and foundational cooking methodology. Students will also learn how to
organize, plan, and operate a banquet kitchen. Cooking applications are at an
advanced level in preparation for later work in the public restaurants.
Nutrition
ARTS-243 – 1.5 credits
Examine the basic concepts and principles of nutrition. In this course,
students learn about basic nutrients, food labeling, nutritional principles,
current issues in nutrition, and the application of nutritional principles to
menu development. Students will also be involved in nutritional analysis of
recipes.
Organizational
Behavior
MGMT-301 – 3 credits
An examination of personal and small group communication with particular
emphasis on methods of perceiving information and transmitting messages, gender
bias in communication, nonverbal behavior, cues, and methods of communicating
ideas and emotions. Students will also learn about decision making in groups
and forces that influence group behavior.
Principles of
Macroeconomics
ARTS-320 – 3 credits
This is a survey course in the theory and
application of macroeconomics. In contrast with microeconomics, macroeconomics
focuses on aggregate behavior, or the behavior of the economy as a whole. The
student will be introduced to methods of economic reasoning and the variety of
ways economists develop models based on observed behavior. The focus throughout
the semester will be the understanding of the relationship between economics
and policy, which requires an understanding of history and institutions. The
course develops a theoretical framework for macroeconomic analysis and applies
this theory to practical domestic and international economic policy problems,
specifically: unemployment, inflation, business cycles (fluctuations in the
economy), and growth.
Principles of
Microeconomics
ARTS-310 – 3 credits
This is a survey course in the theory and
application of microeconomics. In contrast to macroeconomics, microeconomics
focuses on individual decision making. The focus throughout the semester will
be the understanding of the relationship between economics and policy, which
requires an understanding of history and institutions. The course topics focus
on microeconomic issues and problems such as competition and monopoly, pricing,
consumer demand, and producer supply. The course develops a theoretical
framework for microeconomic analysis and applies this theory to practical
domestic and international economic policy problems.
Product Knowledge
CULS-114 – 1.5 credits
An introduction to the identification and use of
vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy
products, and spices in various forms. Explore both fresh and prepared foods
and learn to identify, receive, store, and hold products. Students will also
learn to evaluate products for taste, texture, smell, appearance, and other
quality attributes.
Psychology of Human
Behavior
MGMT-306 – 3 credits
An introduction to various schools of thought that
explain why people behave the way they do. Topics covered in the course include
personality, motivation, memory, learning, perception, nature, nurture, and
adaptation.
Science Fundamentals
ARTS-306 – 3 credits
This course will emphasize the development of
basic scientific skills in the larger disciplines of biology, biochemistry, and
chemistry, and will enhance students' ability to understand the living world.
It will serve as a prerequisite for science-related courses as well as provide
students with the basis upon which to evaluate and better comprehend written
scientific material from a variety of sources. This is one of the courses
students can choose to satisfy the math/science component of the required liberal
arts distribution.
Seafood
Identification and Fabrication
CULS-116 – 1.5 credits
An overview of the principles of receiving,
identifying, fabricating, and storing seafood. Identification will involve
round fish, flat fish, crustaceans, and shellfish. Topics include knife skills,
yield results, quality checking, product tasting, storage of various types of
fish, techniques for fabricating cuts for professional kitchens, special
storage equipment, and commonly used and underutilized species of fish.
Survey of Mathematics
ARTS-305 – 3 credits
This course is an introduction to selected topics
in college-level mathematics. Topics discussed will include, but are not
limited to: logic, algebra, graphing and modeling, probability, and statistics.
Specialized topics may be included at the discretion of the instructor. This is
one of the courses students can choose to satisfy the math/science component of
the required liberal arts distribution.
Wine Studies
ROPS-240 – 3 credits
An examination of the roles that wines play as
quality beverages in professional foodservice operations. The course will
emphasize styles of wine from around the world, the theory and practice of
matching wine with food, tasting wines, and organizing wine service. Subjects
to be explored include wines of the New World (Northern and Southern
Hemispheres) and the Old World (Europe) as well as purchasing, storing,
marketing, and serving wines in a restaurant environment. Students will also
participate in a restaurant-based wine and food tasting, which will be used as
the basis for a wine and food pairing essay.
