Courses
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U = for undergraduate credit only. R after the credit indicates
the course may be repeated for credit to the maximum indicated
after the R.
Culinary Arts
U 151T Introduction to Foods 5 cr. Offered autumn and
spring. An introduction to the food service industry. Emphasis
on fundamentals such as a basic knowledge of foods, their classifications,
specifications, cooking methods, and preparations. Includes
safety, sanitation, personal hygiene, nutrition, and terminology.
U 156T Dining Room Procedures 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better.
Introduction to the basic foundations of dining room service
and protocol. Techniques are practiced in the dining room using
various types of service. Personal hygiene, mathematics, and
basic culinary terminology related to dining room and beverage
service are included. Table side cooking methods are practiced.
U 157T Pantry and Garde Manger 3 cr. Offered autumn and
spring. Prereq., CUL 151T, CUL 175T with a "C" or
better. Identification of a large variety of fresh greens, vegetables,
and fruits, their general and specific uses, standards of quality,
preparation, and presentation. Also covered are entrée
salads, side salads, salad dressings, cold sauces, appetizers,
finger sandwiches, pâtés, gelatins, mousses, ice
carvings, as well as banquet and buffet presentation.
U 158T Short Order Cookery 3 cr. Offered autumn and
spring. Prereq., CUL 151T, CUL 175T with a "C" or
better. Hands on experience in all facets of short order cookery.
Emphasis on coordination, speed, presentation, and basic food
preparations as well as cooking methods.
U 160T Soups, Stocks, and Sauces 3 cr. Offered autumn
and spring. Prereq., CUL 151T, CUL 175T with a "C"
or better. Hands on preparation of basic soups, stocks, sauces,
glazes, thickening agents, and garnishes.
U 161T Meats and Vegetables 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better.
Hands on experience with the fundamental cooking methods for
meats, vegetables, grains, legumes, and pastas.
U 162T Storeroom Procedures 3 cr. Offered autumn and spring.
Prereq., CUL 151T, CUL 175T with a "C" or better.
Various storeroom functions and procedures as they relate to
the kitchen and management controls such as manual and computerized
inventory.
U 175T Introduction to Food Service Sanitation 2 cr.
Offered autumn. Methods for proper sanitation procedures to
comply with local, regional, and national sanitation procedures
and codes.
U 185T Advanced Cookery 1 cr. Offered autumn. Introduction
to international cuisines through lecture and demonstration.
Emphasis is on difficult and elaborate presentations. Students
are required to participate in the annual Food Service of America
Culinary Salon Competition.
U 190T Supervised Internship 6 cr. Offered intermittently.
Prereq., consent of instr.
U 195T Special Topics 1-6 cr. (R-6) Offered intermittently.
Experimental offerings of visiting professors, experimental
offerings of new courses, or one-time offerings of current topics.
U 196T Independent Study 1-6 cr. (R-6) Offered intermittently.
U 265T Baking 6 cr. Offered summer. Prereq., CUL 151T
with a "C" or better or consent of instr. Introduction
to basic raised dough recipes and bakery procedures, pastries,
desserts, frozen desserts, ice creams, sorbets, ices, mousses,
and tempered chocolate. Presentation and cooking methods are
emphasized.
Food Service Management
U 170T Beverage Management 1 cr. Offered spring. Prereq.,
consent of instr. Introduction of basic production processes
and varieties of alcoholic and nonalcoholic beverages. Development
of an appreciation for wine and food affinity. Includes laws
and procedures related to responsible alcohol service.
U 196T Independent Study 1-6 cr. (R-6) Offered intermittently.
U 266T Food Service Management Accounting 4 cr. Offered
spring. Prereq., MAT 114T. Special emphasis is placed on the
costs of doing business, including food, labor, space, and utilities.
Includes the preparation of budgets and profit and loss statements.
U 270 Purchasing Procedures and Cost Controls 5 cr. Offered
spring. Prereq., CUL 151T, 152T, 156T, 157T, 158T, 160A, 161T,
162T; FSM 170T, 266T; or consent of instr. Principles and practices
of purchasing foods, supplies, and materials based on the methods
of buying, specifications, determining needs, and availability.
U 271 Menu Layout, Design, and Analysis 4 cr. Offered
spring. Prereq., CUL 151T, 152T, 156T, 157T, 158T, 160A, 161T,
162T; FSM 170T, 266T, FSM 295T; or consent of instr. Techniques
and knowledge to develop menus that are compatible with the
various types of food establishments. Layout which includes
physical characteristics, merchandising, appearance, and promotional
value. Emphasis on the menu being the foundation for the facility
design. Analysis includes pricing methods and profit potential.
U 280T Nutrition 3 cr. Offered autumn. The study of
nutrition as it pertains to the food service industry. Emphasis
on the six nutrients, their sources and functions, and cooking
methods that retain maximum nutritional values. Techniques for
reducing calories, sodium, and fats are included.