CUUL 1000
FUNDAMENTALS OF CULINARY ARTS (45-30-4)
Prerequisite: None
Co-requisite: MATH 1012
This course provides an overview of the professionalism in culinary arts,
culinary opportunities, chef history, pride, and esprit de corps.
Introduces principles and practices for food, supply, and equipment
selection, procurement, receiving, storage, and distribution. Topics
include: cuisine, food service organizations, career opportunities, food
service styles, basic culinary management techniques, professionalism,
culinary work ethics, quality factors, food tests, pricing procedures,
cost determination and control, selection, procurement, receiving and
distribution. Laboratory demonstration and student experimentation
parallel class work.
CUUL 1110
CULINARY SAFETY AND SANITATION (30-75-4)
Prerequisite: Provisional admission
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance,
and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S.
guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety
practices, basic kitchen first aid, operation of equipment, cleaning and
maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory
practice parallels class work.
CUUL 1120
PRINCIPLES OF COOKING (30-75-4)
Prerequisite: CUUL 1110
This course introduces fundamental food preparation terms, concepts, and
methods. Course content reflects American Culinary Federation Educational
Institute apprenticeship training objectives. Topics include: weights and
measures, conversions, basic cooking principles, methods of food preparation,
recipe utilization, and nutrition. Laboratory demonstrations and student
experimentation parallel class work.
CUUL 1170
INTRODUCTION TO CULINARY NUTRITION (45-0-3)
Prerequisite: Program admission
This course is an orientation for school nutrition employees that will introduce
students to proper sanitation and food handling, equipment safety, first aid, meal
pattern requirements, quantity food production, merchandising, communication, and
basic nutrition knowledge. The course will help school nutrition employees develop
skills that will result in improved nutrition programs and service to customers.
Basic nutrition concepts will focus on Iron, Fats, Saturated Fat, and Cholesterol,
Protein, Fiber, Sugar, Sodium, Calories, Calcium, Vitamin A and Vitamin C.
CUUL 1370
CULINARY NUTRITION AND MENU DEVELOPMENT (30-75-4)
Prerequisite: CUUL 1120
This course emphasizes menu planning for all types of facilities, services, and
special diets. Topics include: menu selection, menu development and pricing,
nutritional foods, and organics. Laboratory demonstrations, student management
and supervision parallel class work.
CUUL 1400
BASIC NUTRITION (45-0-3)
Prerequisite: Program admission
This course will emphasize nutrients and nutritional needs. Special needs and
diets will be explored with an emphasis on manipulating meal components in order
to meet the needs of these diets. Nutrition for different phases of the life
cycle and current trends in nutrition will also be explored.
CUUL 1420
MARKETING AND CUSTOMER SERVICE (45-0-3)
Prerequisite: Program admission
This course focuses on skills necessary to promote sales and incorporate
strategies to meet customer needs.
CUUL 1450
FOOD SERVICE MANAGER IN TRAINING I (45-0-3)
Prerequisite: Program admission
Introduction to culinary nutrition management including menu management,
production, service, and customer relations.
CUUL 1460
FOOD SERVICE MANAGER IN TRAINING II (45-0-3)
Prerequisite: CUUL 1450
Continues instruction of Culinary Nutrition Management and emphasizes the
role of the manager, leadership, personnel, and program accountability.