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SEMESTER
I
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CULA
105 Credits: 2.0
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Introduction
to Culinary Arts
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Learning
Objectives
The
course explores the history of the food service industry and the development
of the professional chef. The personal and educational resources needed
to become a professional chef will be discussed. Cultural diversity
will be recognized and discussed as a key component to the success of
any food service operation. Students will become familiar with the Learning Resource Center
and how to do research and better their study skills. (24 hrs. lecture)
Prerequisite: REA 095 or its equivalent
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CULA
107 Credits: 1.5
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Culinary
Math
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Learning
Objectives
Math
fundamentals, as they relate to the food industry, will be intensively
reviewed. Multiplication, division, fractions, percentages, ratios,
decimals, and other computations will be performed utilizing industry-based
problems. The student will perform recipe conversions, menu pricing,
weights and measures, recipe costing, and extension computations. (24
hrs. lecture) Prerequisite: MATH 015 or its equivalent
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CUA
131 Credits: 3
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Nutrition
and Menu Planning
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Learning
Objectives
This
course covers the basic principles of nutrition as they apply to the
food service industry. The function, digestion, absorption, transportation
and metabolism of the major nutrients: carbohydrates; proteins; fats
and the minor nutrients: vitamins, minerals, and water are discussed.
The student will analyze their daily intake and learn to make correct
personal choices. Topics including: food labeling; the Food Guide Pyramid;
major diseases related to the nutrients; and energy will be presented.
The student will be able to develop: appropriate ingredient substitutions;
healthy cooking techniques; and marketing methods. Computer software
will be utilized to analyze the nutrient content of the recipe before
and after modification. Chef lecture and demonstration of healthy cooking
principles will be utilized. Students will prepare foods using proposed
ingredient substitutions. (24 hrs. lecture, 24 hrs. lab)
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CULA
111 Credits: 3
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Basic
Food Preparation Skills 1
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Learning
Objectives
The
student will gain knowledge of the principles of food preparation through
classroom instruction and laboratory experiences. Emphasis will be placed
on safety and sanitation, knife skills; measuring; identification of
tools and equipment; and terms and concepts. Students will prepare stocks,
soups and sauces as the foundation for cooking competencies needed in
more advanced food preparation courses. (24 hrs. lecture, 48 hrs. lab)
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CULA
112 Credits: 3
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Basic
Food Preparation Skills 2
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Learning
Objectives
The student will build upon the information learned in Basic Food Preparation
Skills 1 and increase their knowledge of the principles of food preparation
through classroom instruction and laboratory experiences. This course
is a foundation course for cooking competencies needed in more advanced
food preparation courses. Emphasis will be placed on safety and sanitation,
basic cooking methods and timing skills. (24 hrs. lecture, 48
hrs. lab)
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CULA
115 Credits: 1.5
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Sanitation
and Safety
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Learning
Objectives
Students
will obtain an understanding of standards for sanitation that are applicable
to all aspects of food service and food industry operations. The course
covers microbiology and foodborne illnesses, sanitizing equipment and
facilities, pest control, HACCP, and protecting food during preparation,
storage, and service. An extensive unit on safety will be included.
Students can earn either the New Jersey State Department of Health Food
Service Managers Sanitation Certificate (Business Degree option students)
or the SERV-SAFE certificate (Food Industry, Culinary Arts) upon completion
of this course. (24 hrs. lecture) Prerequisite: REA 095 or its equivalent.
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SEMESTER
II
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CULA
133 Credits: 1.5
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Storeroom
and Purchasing Operations
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Learning
Objectives
The
student will learn about the storeroom operations of purchasing, receiving,
storage, requisitioning, and record keeping. Through lecture, demonstration
and hands-on experience in the lab the students will learn product identification,
packaging, seasonality and availability, freshness and the quality factors
of: maturity and ripeness; appropriate culinary uses; taste; texture;
and other selection points. The student will also be involved with the
developing of par stock and inventory control. They will learn about
different ordering methods like bidding, phone quotes, and contracts.
(12 hrs. lecture, 24 hrs. lab)
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CULA
135 Credits:1.5
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Supervisory
Development
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Learning
Objectives
This
course is designed to provide the student with an introduction into
the challenges of leading, managing and supervising food service employees.
This course will provide take a critical look at such issues as: motivation
of employees; respect; morals; and ethics. The students will participate
in verbal, written, and visual communications exercises designed to
enhance their understanding of the importance of effective communications
skills. (24 hrs. lecture)
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CULA
125 Credits: 2
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Breakfast
Cookery
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Learning
Objectives
The
students will get hands-on experience in the production of breakfast
items. They will develop preparation and timing skills. The preparation
experience will include: egg cookery (including omelet preparation);
cereals; breakfast meats; and some quick breads. Presentation of these
items on a plate and buffet line will be emphasized. (12 hrs. lecture,
36 hrs. lab) Prerequisite: CULA 111, CULA 112, CULA 115.
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CULA
127 Credits: 3
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Lunch
Cookery
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Learning
Objectives
The
student will apply the skills learned in basic food preparation skills
classes to the preparation of lunch foods from the following categories:
sandwiches; hot and cold appetizers, soups, salads and salad dressings;
pasta; hot entrees; and vegetarian dishes. Plate presentation will be
explored. The student will have to show proficiency in sanitation and
safety, knife skills, timing skills and mise en place while working
in the kitchen. (12 hrs. lecture, 36 hrs. lab) Prerequisite: CULA 111,
CULA 112, CULA 115
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CULA
141 Credits: 3.0
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Dining
Room 1
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Learning
Objectives
This
course is designed as an overview of service. The students will develop
professional server skills and be able to efficiently serve a meal.
The students will gain hands-on experience in serving in the dining
room. (12 hrs. lecture, 60 hrs. lab) Prerequisite: REA 095, MATH 015
or its equivalent
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CULA
151 Credits: 3
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Baking
Skills
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Learning
Objectives
This
course is designed to give the student the ability to demonstrate an
understanding of baking: ingredients; terminology; tools and equipment;
formulations; techniques and principles. The student will prepare a
variety of baked goods including: quick breads; breads and rolls; pies;
cakes and cookies; and pate a choux, puff pastry and phyllo dough products.
(12 hrs. lecture, 60 hrs. lab) Prerequisites: CULA
115
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SEMESTER
III
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CULA
263
Credits: 3
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International/
American Regional Cuisine
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Learning
Objectives
The
students will get hands on experience in the production of International/American
regional food items. They will develop preparation and timing skills.
The preparation experience will include daily menus which will encompass
different regions of the world. Presentation of these items will be
stressed.
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CULA
241 Credits:
3.0
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Wines/Spirits/Dining
Room 2
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Learning
Objectives
The
student will learn about the major wine growing regions of the world
and the different wines that each produces. They will learn to identify
quality of wine by interpreting the label. There will also be classroom
discussion on distilled spirits and mixology. The students will be further
developing their service skills (12 hours lecture, 60 hours lab). Prerequisite: CULA 141.
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CULA
251
Credits:
3
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Patissiere
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Learning
Objectives
This
course is designed to expand on the principles and techniques learned
in Baking Skills. The student will prepare: puff pastry, pate a choux,
and phyllo dough products; cakes; custards, puddings, mousses, soufflés;
French and Italian pastries; petit fours and cookies; tarts, flans,
fruit cakes, strudels; cheese cake; and frozen desserts. The student
will begin to develop skills in cake decorating and finishing. (12 hrs.
lecture, 60 hrs. lab) Prerequisite: CULA 151
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CULA
261
Credits: 1.5
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Meat
Identification
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Learning
Objectives
The
students will learn through lecture, demonstration and hands-on experiences
how to butcher meat from primal cuts to portion control cuts. The student
will understand how meat is graded, inspected and aged. They will be
made aware of the bone and muscle structure of beef, lamb, pork and
poultry. the student will perform yield test analysis as a part of the
learning experience. (12 hours lecture, 24 hours lab). Prerequisite: CULA 111.
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CULA
134 Credits: 3
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Cultural
Aspects of Food and Diet (elective)
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Learning
Objectives
Students
will gain an understanding of the various foods of different cultural
groups and the religious, socio-economic and geographic influences on
food selection and diet. The students will explore, through the use
of music, art, clothing, artifacts, and recipes, the heritage of the
Native American Indians and the immigrants who settled in the United
States. Food, food preparation techniques, tools and equipment, menu
patterns, and culture of these people will be explored through lectures
and discussions. The student will also develop an awareness of the world's
different cuisines and how they have influenced not only the foods that
they eat but the food customs of the United States. Emphasis is placed
on development of French and Italian terminology as a tool in understanding
menu, preparation, and recipe terms. The student will be able to correctly
pronounce, spell, and translate frequently used French and Italian culinary
terms. Students will become aware of the present and future concerns
over the adequacy of the world food supply and the choices available
to combat hunger. (45 hrs. lecture) Prerequisite: REA 095 or its equivalent.
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SEMESTER
IV
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CULA
262
Credits: 1.5
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Seafood
Cookery
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Learning
Objectives
The
students will gain knowledge of the principles of seafood handling,
preparation and recipe production. Emphasis will be placed on safety
and sanitation, timing management skills, and hands on fabrication of
a variety of fish and fish preparations.(12 hours lecture, 36 hours
lab)
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CULA
264
Credits: 3
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Garde
Manger/Charcuterie
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Learning
Objectives
Garde
Manger refers to cold kitchen preparation. The student will prepare
canapés, hot and cold hors d’oeuvres, appetizers, paté,
galantines, terrines, and salads.
Charcuterie refers to the art of sausage making. Techniques of brining,
curing, and smoking will be discussed. The student will learn through
lecture, demonstration, and hands-on application of preparation techniques.
The students will perform sensory evaluation of the finished product.
(12 hrs. lecture, 60 hrs. lab) Prerequisites: CULA 111, 112,115, 261
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CULA
271
Credits: 3
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Applied
Kitchen Skills
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Learning
Objectives
The
students will get hands on experience in the production of a vast variety
food items. They will reinforce preparation and timing skills. The preparation
experience will include daily menus which will encompass different regions
of the world. Presentation of these items will be stressed. (12 hours lecture, 60 hours lab). Prerequisite: CULA 263.
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CULA
272
Credits: 3
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Applied
Dining Skills/Mixology
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Learning
Objectives
This
course is the culmination of all of the students' efforts in previous
dining room courses. The student will be responsible for setting up
the dining room mise en place, greeting and seating guests, taking and
placing food and beverage orders, serving dessert, calculating the guest
checks, handling the cash transactions, and bidding farewell to the
guests. Students will learn about mixology through demonstration and
discussion. Students will be held in high professional standard of performance.
Emphasis will be placed on sanitation and safety in the dining room. Tableside service will be included. (12 hours lecture, 60 hours lab). Prerequisite: CULA 241.
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