Course Description - Culinary Arts
LCUL1450 Breads and Rolls (3 Credits)
Students will be introduced to the bakers scale and taught how to properly measure ingredients. Reading a formula and recipe conversions will also be covered. The history of bread making will be explored as well as the creating of many classical items from several cultures around the world. The milling process of flour will be discussed as well as the function of important ingredients in the dough. The class will largely focus on the organized process of preparing dough. Mixing, shaping, proofing, baking, and storing are critical steps that will be explored. The bread and roll productions that will be created in each class will be used in our dining room bakery case.
LCUL1460 Bakery Production (3 Credits)
This course will focus on the common items found in any bakery/ pastry shop. Muffins, quick breads, coffee cakes, and donuts will be explored. Pie dough, puff pastry, pâte à choux, short dough and Danish dough will be taught, and several items will be created from each. Classical European pastry will be touched upon and the “classics” of pastry will be introduced. Pies, tarts, cookies, and common bakery items will also be created. Students will be introduced to various ingredients such as nuts, chocolates, and fruits; they will be taught how, when, and why to use them.
LCUL1470 Hot and Cold Plated Desserts (3 Credits)
The focus of this course is plated desserts that would be found in a restaurant setting. The critical components of a plated dessert will be explored along with detailed instructions of each. Various sauces and garnishes will be introduced, as well as various plate presentations. This course will include the production of slowbake desserts (custards, cheesecakes), frozen desserts, traditional desserts (Baked Alaska, Bananas Foster, Cherries Jubilee), and creative ways to present simple desserts. Students will be required to use their creativity and create a plated dessert of their own for a project grade.
LCUL1510 Culinary Fundamentals (3 Credits)
This course encompasses the basic fundamental principles for a career in Culinary Arts. Each subject will be discussed and practiced in detail. This class will emphasize the importance of such terms and procedures as “mise en place”, knife skills, proper use of tools and several other basic principals that are important to the culinary industry. This course will also emphasize the appropriate standard of behavior and uniform that is set by culinary professionals. At the end of this course, students will have a core knowledge and insight into the essential aspects of Culinary Arts.
LCUL1520 Sanitation & Safety (3 Credits)
This course offers a look into the fundamentals of food service sanitation and safety. Students will demonstrate knowledge of proper hot and cold food handling procedures, cross contamination of ready-to-eat foods, proper receiving practices, proper storage guidelines, who is affected by improper food handling, and federal/state food service sanitation requirements. When this course is completed, students have the option of testing for the ServSafe certification.
LCUL1580 Restaurant Facility & Menu Design (3 Credits)
Both menu and facility design are important aspects of the restaurant industry. This course gives students realistic practice at mastering both. Students will practice proper menu layout as well as its design. Students will learn the importance of cross-utilization and how to optimize it. This course will give students the opportunity to see different writing styles of menus including a la carte, rotating, and institutional menus. Different types of culinary establishments will be discussed as well as the equipment needed for them. Students will be designing menus to match kitchen layouts through projects conducted one-on-one with the instructor.
LCUL1590 Cost Control (3 Credits)
This course covers such subjects as pricing menus, food costing equations, weights and measurements, scaling, yield testing, food cost percentages, inventories, and recipe conversions. The student will be expected to cost out recipes to find per portion costs as well as multi-portion costs. This course discusses money saving techniques, waste control, and the importance of portion size as it relates to menu prices. Beverage costing, as well as alcohol procurement, will also be examined. The Food for Thought Café;s menus, inventories, and recipes will be exposed for practical use through projects or discussion conducted by the instructor.
LCUL2320 Culinary Co-operative Education (3 Credits)
Co-operative education provides the opportunity for students to utilize learned culinary course competencies in a real-life setting. This course provides supplemental laboratory experience on the extensive array of equipment, ingredients and processes. Students will gain valuable experience and first-hand knowledge as to what a career in the Culinary Arts field outside the classroom entails. Students are expected to complete 300 hours of coop experience. Instructor’s approval of workplace site required. (Prerequisites: LCUL1460, LCUL1510, LCUL1520, LCUL1580, LCUL1590, LHOS1130, LHOS1140)
LCUL2530 Introduction to Garde Manger (3 Credits)
This course offers an insight into the “cold side” of the restaurant industry. The student during this course will be responsible for researching Garde Manger techniques as well as practicing those techniques. The student will be inspired to practice classic Garde Manger skills through a series of projects created by the instructor. Such skills and techniques include preparation of: Cured meats, aspic and chaud froid, terrines and pates, crudités platters, cheese displays, smoked foods, cold sauces and dressings, salads, hors d’oeuvres, and buffet design/layout. Presentations by guest speakers and visiting chefs as well as off-site demonstrations/ applications will enhance student skill sets.
LCUL2540 Classical Cuisine (3 Credits)
This course will explore the history of classical cuisine and its origins. The accomplishments of our forefathers will be explored and their impact on cooking discussed. Students will absorb these concepts and hone their techniques in order to apply them to modern day cooking. Historical chefs like Escoffier and Careme will be introduced and explored. Classical cuisine will be an overview of how cooking has evolved throughout time and will conclude with modern technology, equipment development, and the evolution of food products.
LCUL2550 Italian Cuisine (3 Credits)
Students will enhance their cooking skills by studying cooking techniques and cultural aspects that deal in-depth with Italian cookery. Students will rotate through each station in preparing new menu items. Students will be expected to follow recipes in preparing dishes from each of the regions in Italy. This course will reinforce both classical and modern cooking techniques.
LCUL2560 U.S. Regional & Infusion Cuisine (3 Credits)
This course will give an overview of food origins and how they have shaped our modern day cuisine. Students will focus on a variety of cultural and regional cuisines throughout the United States. The trend towards cross-cultural cuisines, and the eclectic foods they produce, will be discussed in depth. Students will learn how to create dishes using various cultural ingredients. Preparation, plating, and garnishing techniques will be addressed.
