Culinary Arts (CUA)
CUA 101 Orientation to the Hospitality Profession
3 semester hours
Prerequisite: None
This course is an introduction to the food service industry and employment opportunities. This course focuses on the different types of food service/hospitality outlets. Upon completion of this course, the student will be knowledgeable of business and career opportunities within the food service industry. (F, Sp)
CUA 110 Basic Food Preparation
3 semester hours
Corequisite: CUA 120
This course introduces the fundamental concepts, skills, and techniques involved in basic cookery. Topics include scientific principles of food preparation and the relationship of food composition and structure to food preparation. Students will develop competencies in food preparation as it relates to the food service industry. (F, Sp, Su)
CUA 111 Foundations in Nutrition
3 semester hours
Prerequisite: None
This course focuses on nutrition and meal planning in relation to the food preparation industry. Topics include the science of food and nutrition, essential nutrients and their relation to the growth, maintenance and functioning of the body, nutritional requirements of different age levels and cultural influences on food selection. Upon completion of this course, students will be able to apply the basic principles of meal planning. (Sp, F)
CUA 112S Sanitation, Safety and Food Service
2 semester hours
Prerequisite: None
This course introduces the basic principles of sanitation and safety to food handling including purchasing, storing, preparing, and serving. Specific topics Include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems, At the conclusion of this course students will be prepared to test for ServSafe © certification. The content of this course is foundational for all culinary arts classes.(F, Sp, Su)
CUA 115 Advanced Food Preparation
3 semester hours
Prerequisite: CUA 110, 112S, 120, 201, or instructor approval
(Lec 1 hr, Lab 6 hrs)
In this course, students apply food preparation and meal management skills in all areas of food service. Emphasis is placed on management and technical skills needed to operate a restaurant. Upon completion of this course, students will develop advanced skills in food preparation and meal management. (F, Sp, Su)
CUA 120 Basic Food Preparation Lab
2 semester hours
Corequisite: CUA 110 (Lab 6 hrs)
In this course students apply fundamental knowledge and skills in preparing a variety of basic foods. Specific topics include safety, the history of food service, professional standards of conduct and ethics, credentialing, the kitchen brigade, tools, and techniques for preparing various types of food items. At the conclusion of this course students will demonstrate basic food preparation skills. (F, Sp, Su)
CUA 130 Chocolate and Truffles
3 semester hours
Prerequisite: CUA 204 or permission of instructor
(Lec 1 hr, Lab 6 hrs)
This course is a specialty hands-on course in chocolate, focusing on tempering, chocolate candy making and the use of chocolate as a centerpiece medium. The student will have competency in chocolate to apply to the industry. (F)
CUA 142 Specialty Breads
3 semester hours
Prerequisite: CUA 204 or permission from instructor
(Lec 2 hr, Lab 3 hrs)
The student will have a complete analysis of the different types of flour and types of leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the basic process of making bread, water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliqués, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully and supervision. (Su)
CUA 163 Foundations of Healthy Cooking Techniques
2 semester hours
Prerequisite: CUA 101, 112S, 110, 120, 111
(Lec 1 hr, Lab 3 hrs)
This course is designed to provide students with a foundation in preparing foods based on healthy cooking principles and techniques. Topics covered include: Healthy eating patterns, Healthy ingredients, Healthy cooking techniques, and Developing healthy menus. This course will primarily focus on applications of healthy cooking techniques in lab format. Upon completion, students will be able to apply the learned techniques to begin cooking for good health. (Sp, F)
CUA 165 Cake Decorating and Design
3 semester hours
Prerequisite: CUA 204 or permission of instructor
(Lec 2 hrs, Lab 3 hrs)
This course focuses on preparing cakes, tortes, individual Viennese cakes, and piping skills. Emphasis is placed on piping different mediums such as chocolate, buttercream, royal icing; assembling cakes with different batters or doughs such genoise, Japonaise, Bavarian, mousse and marzipan. Upon completion students should be able to plan, execute, and evaluate whole cakes, dessert platters, and a show piece. (Sp)
CUA 180 Special Topics in Commercial Food Service
1 semester hour
Prerequisite: None (Lab 3 hrs)
This course introduces students to the concepts of hospitality and customer service. Topics include greeting guest, developing proper phone skills, and restaurant host/hostess greeting responsibilities to include laying the cover, taking the order, surveying of different styles of table service from the casual to the very formal, tabulating and presenting the bill, and busing and turning the table. Upon completion of this course, students should be able to demonstrate proficiency in the art of providing hospitality and related functions of providing service. (Su)
CUA 201 Meat Preparation and Processing
3 semester hours
Prerequisite: CUA 110, 120 with a grade of C or better
(Lec 2 hr, Lab 3 hrs)
This course focuses on meat preparation and processing. Students will be responsible for the preparing of meats including beef, pork, poultry, fish and seafood so they can be used for final preparations in the other stations of the kitchens. Upon completion, students will be able to demonstrate an understanding of the principles in meat preparation and processing. (Sp, F)
CUA 204 Foundations of Baking
3 semester hours
Prerequisite: CUA 110, 112, 120 with a grade of C or better
(Lec 1 hr, Lab 6 hrs)
This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products. (F, Sp, Su)
CUA 205 Introduction to Garde Manger
3 semester hours
Prerequisite: CUA 110, 120 (Lec 1 hr, Lab 6 hrs)
This course is designed to develop skills in the art of Garde Manger. Topics include pates, terrines, galantines, ice and tallow carving, chaud-froid/aspic work, charcuterie, smoking, canapés, hor d’oeuvres, and related food items. Upon completion, students should be able to design, set up, and evaluate a catering function to include a classical cold buffet with appropriate show pieces. (F, Sp)
CUA 208 Advanced Baking
3 semester hours
Prerequisite: CUA 204, CUA 130 (Lec 2 hr, Lab 3 hrs)
This course is a continuation of CUA 204. topics include specialty breads, pastillage, marzipan, chocolate, pulled-sugar, confections, classic desserts, pastries, and cake decorating. Upon completion, students should be able to demonstrate pastry preparation and plating, cake decorating, and showpiece production skills. (Sp)
CUA 210 Beverage Management
2 semester hours
Prerequisite: None
This course is a survey course of basic alcoholic and non-alcoholic beverages as they relate to food service. Topics include wine and food appreciation and laws related to alcohol services. Upon completion, students should be able to determine what beverages compliment various cuisine and particular tastes. (Su)
CUA 213 Food Purchasing and Cost Control
3 semester hours
Prerequisite: None
Emphasis is placed on procurement, yield tests, inventory control, specification, planning, forecasting, market trends, terminology, cost controls, pricing, and food service ethics. Upon completion, students should be able to apply effective purchasing techniques based on the end-use of the product. (Sp, F)
CUA 216 Plated Dessert Design
3 semester hours
Prerequisite: CUA 204 or permission of instructor
(Lec 2 hrs, Lab 3 hrs)
This course focuses on plated dessert designs. Upon completion, students should be able to plate and serve attractive presentations of desserts with appropriate sauces and garnishes. (Su)
CUA 260 Internship for Culinary Apprentice
1 semester hour
Prerequisite: Culinary Arts majors
(Intern 5 hrs)
This course is designed to give students practical, on-the-job experiences in all phases of food service operations under the supervision of a qualified chef and coordinated with the college instructor. May be repeated for a maximum of six hours (F, Sp, Su)
CUA 261 Culinary Apprenticeship Practicum
1 semester hour
Prerequisite: Permission of program coordinator
The student will complete the final practical exam required by the American Culinary Federation to complete a formal chef apprenticeship. The student will demonstrate knowledge of an entry-level culinary professional within a commercial foodservice operation responsible for preparing and cooking sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other bakery items. The student will demonstrate a basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management. This course must be taken during the last semester of apprenticeship. Currently courses are available in P. Pastry and S. Savory. (F, Sp, Su)
CUA 253P Field Experience
3 semester hours
Prerequisite: Foodservice majors, CUA 101, CUA 112S, CUA 110, CUA 120
(Lab 20 hrs)
Supervised practical experience in an approved food service system assigned by the Coordinator; supervised jointly by a director on the job and the college instructor. May be repeated for a maximum of six hours credit. Currently courses are available in P. Pastry and S. Savory. (F, Sp, Su)
CUA 255S Field Experience
3 semester hours
Prerequisite: Foodservice majors, CUA 101, CUA 112S, CUA 110, CUA 120
(Lab 20 hrs)
Supervised practical experience in an approved food service system assigned by the Coordinator; supervised jointly by a director on the job and the college instructor. May be repeated for a maximum of six hours credit. Currently courses are available in P. Pastry and S. Savory. (F, Sp, Su)
Hotel/Motel Management (HMM)
HMM 105S Principles of Hospitality Management
3 semester hours
Prerequisite: None
This course is a study of the principles of management and their applications to the hospitality industry. Emphasis is placed on the functions of management, the newest principles of management, and tools of the modern manager. Upon completion, students will be able to relate the basic principles of management to the hospitality field. (Sp, Su)
HMM 183 Business Plan Development for Hospitality
1 semester hour
Prerequisite: CUA 101 or permission from instructor
This course is an introduction to the basics of writing a business plan as it applies to the hospitality industry. The student will gain an understanding of creating a business plan for a hospitality-related business. (as needed)
HMM 240 Hospitality Managerial Accounting
3 semester hours
Prerequisite: None
This course is designed to explain the standard hospitality accounting practices, financial statements, budgets, and financial planning. Emphasis is placed on applying the subject matter to the hospitality industry. Upon completion, students will be able to use managerial accounting to plan and protect an operation’s finances. (Su)
HMM 241 Restaurant Service Management I
3 semester hours
Prerequisite: None
This course is designed to introduce students to planning, organization, control, and evaluation of restaurant operations. Topics covered will be menu planning, restaurant layout and design, marketing and sales promotion, food and beverage control procedures, and managing reservations and group bookings. Upon completion, students will be able to apply the learned techniques. (Su)
HMM 251 Front Office Management
3 semester hours
Prerequisite:Permission of Instructor
This course is a study of front office management and of total hotel and condominium organization as it relates to the front office. Emphasis is placed on the methods of statistical analysis as applied to the front office in areas of price structure, occupancy patterns, and income using computer applications. Upon completion, students will be able to identify front office functions in hotel management. (Su)
Hospitality Services Management (HSM)
HSM 123 Hospitality Field Experience I
3 semester hours
Prerequisite: None
(Lab 30 hrs.)
The supervised field experience program puts student’s classroom knowledge into practical use. It provides a balance between theory and practice, allowing the student to experience various facets of the industry that are not always available in the classroom. This experience provides the opportunity to clarify career goals, assess strengths and weaknesses, and obtain, development and practice skills necessary for future success. This experience is also crucial to job placement. Any weaknesses in the program of the student can be identified and corrected to insure better job placement and salaries. (F, Sp, Su)
HSM 133 Hospitality Field Experience II
3 semester hours
Prerequisite: None
(Lab 30 hrs.)
This second level of field experience encourages the student to make definite career/employment decisions. While the first level field experience was used to determine a general direction of employment, it is suggested that this field experience should lead to permanent employment in the broad scope of hospitality management. Since it is a supervised placement, our staff would be working closely with the student to provide the final specific training for the chosen hospitality career. (F, Sp, Su)
HSM 240 Housekeeping Administration
3 semester hours
Prerequisite: None
This course introduces students to housekeeping functions in the hospitality industry and analyzes the management of the housekeeping department, including staffing, work scheduling, and duties of the executive housekeeper. Emphasis is on the training of housekeepers and assistants including the operations of in-house laundries as well as commercial operation. Upon completion, students will understand the management of housekeeping functions in the hospitality industry. (Su)
