CUL - Culinary

This course teaches students how to ensure a healthy and safe foodservice operation. Topics covered include: HACCP (Hazard Analysis and Critical Control Points), personal hygiene, food purchasing/receiving/storage, food preparation and serving, food contamination, food-borne illnesses, and pest management. At the end of the course, students take the Chicago and Illinois Sanitation Exam. If passed, students receive the official certification. 1 quarter hour

This course provides students the opportunity to continue the first internship for another 400hours to gain additional knowledge and deepen their internship experience. Credit is awarded on a pass-fail basis for full-time employment amounting to an additional 400 hours over a 3-month period. Each student must complete this 400-hour supervised intern -ship at an approved internship site and maintain a 3out of5 e score on supervisor evaluations. Students must produce and average submit written reports, a business analysis paper, and an internship portfolio. Enrollment in this course requires prior approval from the college's Career Services and must be completed the quarter immediately following CUL 206. Prerequisite: CUL 206

This course exposes students to the world of off-premise catering. The lifecycle of a catering event is discussed from the initial call, through concept development, pricing, and execution, to final billing. Taught from the different perspectives of the players on the team, the salesperson, event planner, chef and kitchen staff, and service captain and serving staff. Students gain insight into what makes this type of foodservice unique in the industry. Pre-requisite(s): None Co-requisite(s): None. 3 quarter hours

This course provides a global perspective of culinary cultures and cuisines with a focus on flavor profiles. Through lectures and the preparation of traditional dishes, students will explore how culture and geography influence the foods of the world. Prerequisite: CUL 118 or BPA 210. 4 quarter hours

This class delves into the trends and techniques of modern plated desserts. Students will examine the work of modern pastry chefs and create their own high-end plated desserts. Pre- requisite: CUL 249 or BPA 210. 2 quarter hours

This course demystifies the media, revealing its impact on the foodservice industry. Strategies for attracting, retaining, and capitalizing on media attention are discussed along with techniques for being media savvy. Students will learn how to interact with printed press, radio, and TV. 4 quarter hours

This foundation course introduces the student to the world of beverages examining their history, production methods, style, and how they are merchandised. It explores the factors necessary to builing and sustaining a profitable beverage program. Students learn to evaluate beverages using a sensory approach to analyze and assess the characteristics of each drink. This course leads to eligibility to register for the Le Vin Gourmand (LVG) Sommelier level I examination.

Menus are key to a restaurant's identity and marketing. In this course, students will further develop menu language skills in relationship to various types of restaurant concepts. The lab portion of this class will explore how menu language impacts food presentation. Prerequisite: 4 quarter hours

This course presents the nutritional and culinary needs for various market segments of the food industry. Populations in clude children, teens, the aging, vegetarians, sports and spa enthusiasts, and those with health concerns such as obesity, heart disease, diabetes, hypertension, and food allergies, among others. Through lecture and hands-on experience, students learn strategies and techniques to address life cycle and dietary concerns, without sacrificing flavor or food quality. Prerequisite: SCI 123, CUL 249, or BPA 210. 2 quarter hours

This class will explore how a chef might think about and design flavor. Theories from cultural, scientific, and culinary studies will be considered. Through lecture and hands-on experience, students will develop systems to consider flavor perception, description, and design. Prerequisite: CUL 372 4 quarter hours

This course explores the rise of the research chef within the food manufacturing industry. As trained chefs with a solid knowledge of food science, research chefs are often involved in creating new or proprietary products intended for wide distribution. Through practical application, students follow the research and development process from ideation to prototype. Students are also introduced to the way in which industrial concerns, such as branding and operations, impact the research and development process. Students develop product prototypes during the course, which are presented to food manufacturing executives at the conclusion of the course. Prerequisite: SCI 300. 4 quarter hours

Properly designed facilities are critical to the success of any foodservice operation. Students learn the complexities of designing a facility and consider flow of product, sanitation requirements, equipment needs, safety, environmental impact, and storage. For the final project, students design a complete facility layout under specific financial and legal constraints. Prerequisite: CUL 249 or BPA 210. 2 quarter hours

Sixth or Seventh Block Written Exam

Sixth or Seventh Block Practical Exam