CUL 100 PROFESSIONALISM IN CULINARY ARTS (3-0-3)
Prerequisite: Provisional admission
Provides an overview of the professionalism in culinary arts and culinary career opportunities. Chef history, pride, and espirit d corp are taught. Topics include: cuisine, food service organizations, career opportunities, food service styles, and basic culinary management techniques.

CUL 110 FOOD SERVICE SANITATION AND SAFETY LAB COURSE (2-4-3)
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.

CUL 112 PRINCIPLES OF COOKING LAB COURSE (2-8-5)
Prerequisite: Provisional admission
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, and recipe utilization. Laboratory demonstrations and student experimentation parallel class work

CUL 116 FOOD SERVICE PURCHASING AND CONTROL (2-2-3)
Prerequisite: MAT 100
Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.

CUL 117 INTRODUCTION TO CULINARY NUTRITION (5-0-5)
Prerequisite: Provisional 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, and Sodium, Calories, Calcium, Vitamin A, and Vitamin C.

CUL 129 FRONT OF THE HOUSE SERVICES (2-3-3)
Prerequisite: Provisional admission
Introduces the fundamentals of dining and beverage service. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and merchandising. Laboratory practice parallels class work.

CUL 133 FOOD SERVICE LEADERSHIP AND DECISION MAKING (5-0-5)
Prerequisite: Provisional admission
Familiarizes the student with the principles and methods of sound leadership and decision making in the hospitality industry. Topics include: basic leadership principles and how to use them to solicit cooperation, use of leadership to develop the best possible senior-subordinate relationships, the various decision making processes, the ability to make sound and timely decisions, leadership within the framework of the major functions of management, and delegation of authority and responsibility in the hospitality industry.

CUL 137 NUTRITIONAL FOOD AND MENU MANAGEMENT (1-6-3)
Prerequisites: CUL 100, CUL 110, CUL 112
Emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, and cooking nutritional foods. Laboratory demonstrations and student management and supervision parallel class work.

CUL 215 CONTEMPORARY CUISINE I (2-8-5)
Prerequisites: CUL 100, CUL 110, CUL 114
Provides experience in preparation of a wide variety of quantity foods. Experience is provided in a kitchen designed to industry standards. This experience may be obtained in a commercial facility or an on campus facility. Course content reflects American Culinary Federation Education Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, safety and sanitation, and production of quantity food.