CUL - Culinary

This course introduces the different segments of the foodservice industry, highlighting the breadth and depth to which this industry has grown. Various facets of the foodservice industry are presented to the students along with the continued impact of technology and culinary history. Career opportunities and avenues are presented in the context of the attitudes, characteristics, and traits of successful culinary professionals. 2 quarter hours

This course introduces students to the process of purchasing foodstuffs for a commercial establishment. Emphasis is placed on the importance of standardized recipes, product specifications, and yield testing in effective and profitable sourcing of products. Vendor selection, inventory management, and mitigating theft are discussed. Students gain exposure to a working storeroom. This class also provides a survey of important foodservice products including dairy products, produce, proteins, seasonings and flavorings. The USDA grading system is discussed in detail. Product seasonality and specification sheets are reviewed along with correct handling and storage procedures. Prerequisites: CUL 111 and CUL 112 2 quarter hours

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 introduces students to the professional kitchen. Students learn the theory behind professional food preparation through lecture/demonstration sessions and hands-on practice in the kitchen. The use and maintenance of different knives is stressed as students learn how to cut vegetables, bone fowl, and fillet fish. Students also become familiar with basic preparations, like stock. The safe and sanitary operation of equipment is emphasized. 2 quarter hours

This course teaches students to prepare classic stocks, hot and cold sauces and soups. The traditional mother and small sauces are taught along with more modern preparations including salsas, chutneys, relishes, and coulis. Different thickening methods are presented including the use of: flour in roux and beurre manie, arrowroot, puree, and reduction. Emulsion and liaison techniques are highlighted. Prerequisite: CUL 111 2 quarter hours

This course teaches the cooking methods used for vegetables, starches, meat, poultry, and fish. The rationale for each method is presented along with the techniques to achieve success. The proper use of different equipment and tools is demonstrated and practiced. 2 quarter hours

The understanding and appreciation of the "big picture" is essential to one's growth and prosperity in the hospitality industry. Chefs, supervisors, and managers must learn and manage the costs associated with operating their business. This course introduces these concepts and demonstrates their use. In addition, the course use Microsoft Excel to teach students to develop models t increase their efficiency in executing basic administrative duties. Prerequisite:CUL 109 4 quarter hours

This course immerses students in the reality of working in a full-service kitchen. Rotating through various stations, students take on different roles and challenges, learning how to cook at-scale to feed the public. Action stations in the servery provide an opportunity to cook, on demand, for hungry guests. Students are exposed to the different types of equipment typically used in volume feeding operations as they prepare new menus daily. Teamwork, speed, and the timely delivery of well prepared food are stressed. Prerequisite: CUL 118 and CUL 127 4 quarter hours

This course sets the stage for a successful internship. Working in conjunction with Career Services, students assess their skills and abilities, identify internship goals, craft effective resumes, and learn valuable interviewing techniques. Students test what they have learned as they seek and fulfill a one-day work assignment in the culinary field of their choice. Upon completion, students begin to work with Career Services to secure an internship aligned with their career aspirations. 1 quarter hour

Breakfast is often regarded as one of the most important meals of the day. In this class, students rotate through different stations in the cafe as they learn and practice different facets of quality breakfast production. Students prepare assorted egg dishes, breakfast proteins, quick breads, and cold buffets. Students also explore international breakfast concepts. Prerequisites: CUL 111 and CUL 112 2 quarter hours

This course encourages culinarians to begin with the menu in mind when starting a foodservice venture. The interplay between cuisine, menu offerings, design, product availability, price point and profitability are explored. Historic and contemporary menus are used to highlight concepts as students create original menus for the restaurant concept of their choice. 2 quarter hours

This course challenges students to plan, prepare, and serve a multi-course meal using traditional methods of cooking and presentation. Students bring together the concepts and techniques learned in classes prior to Advanced Skills to demonstrate their individual skills and abilities. Emphasis is placed on the timely delivery of food that is cooked and seasoned to perfection, garnished, and presented in an appropriate manner. Advanced Skills teaches students how to work in an organized manner under pressure and prepare students for internship. Prerequisites: CUL 244, CUL 246, and CUL 248 2 quarter hours

This course allows students to practice customer service in an onsite, fine-dining classroom. Students prepare the restaurant prior to guest arrival and work throughout the class to provide high-quality foodservice. This experience introduces students to the "front of the house" including topics such as: reservations, seating, interaction with kitchen staff, the timely delivery of food and beverages, point of sale and credit card systems, and sanitation. Prerequisite: CUL 139 2 quarter hours

This course is an overview of baking and pastry for culinary students. Students become familiar with baking ingredients, their properties, and the way in which to scale and measure them. Producing everything from breads and rolls to cakes and pastries, students gain an appreciation for the contributions made by bakers and pastry chefs in foodservice settings. Fundamental culinary principles covered include teamwork, professionalism, timing and organization, and safety and sanitation. Prerequisite: CUL 118 4 quarter hours

Course not found on the Catalog

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 averag 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

knowledge and skills they have acquired and developed in the kitchen and classroom. Through this experience, students build subject matter expertise while continuing to develop the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved intern site and maintain a 3 out of 5 average score on supervisor evaluations. Prerequisites: CUL 094, CUL 095, CUL 110, CUL 126, and CUL 142; Corequisite: CUL 207. 6 quarter hours

This course enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the kitchen and classroom. Through this experience, students build subject matter expertise while continuing to develop the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site and maintain a 3 of 5 average score on supervisor evaluations, produce and submit written reports, a business analysis paper, and an internship portfolio. Prerequisite: CUL 094, 095, and 142. 2 quarter hours

this course emphasizes the need to manage human resources effectively to build and maintain a strong foodservice business. Students learn fundamental management principles and strategies for working in the industry, applying what they have learned through case study analysis are highlighted as students transition their thinking from that of an employee to that of a manager and leader. 2 quarter hours

This course extends students’ knowledge of cold food preparation. Using traditional and modern techniques, students prep are a variety of charcuterie items, including terrines, savory mousses, pâtés, sausages, cured meats, and smoked meats. Different approaches to creating and styling a buffet are outlined. Students work in teams to create their final exam: a demanding, themed Grand Buffet that demonstrates their mastery of the course material. Prerequisite: CUL 125; Corequisites: CUL 092 and CUL 093 NOTE: This course replaces CUL 252 in previous curricula. 2 quarter hours

This course applies previously acquired cooking skills to a broad range of seafood. Students learn to identify and distinguish different types of seafood along with the proper procedures for storing, cutting, and preparation. Students systemize the relationship between seafood’s characteristics, cooking methods, and sauce choices. Students explore and consider the ramifications of cooking choices on J233 ecology. Prerequisite: CUL 125; Corequisites: CUL 092 and CUL 093 NOTE: This course replaces CUL 254 in previous curricula. 2 quarter hours

This course deepens previously acquired cooking skills, specifically meat cookery. Students learn to identify and distinguish different types of meat along with the proper procedures for storing, cutting, and preparation. Classical, global, and modern meat recipes are executed. Students expand their repertoire by building on the mother sauces to produce classic small and contemporary sauces. Basic guidelines for relating sauce to food are discussed. Prerequisite: CUL 125; Corequisites: CUL 092 and CUL 093 NOTE: This course replaces CUL 256 in previous curricula. 2 quarter hours

This course transports students to the world of fine dining as they cook à la carte for the public at Kendall’s on-site restaurant overlooking the city of Chicago. Rotating through the different stations in the fine-dining kitchen, students prepare dishes from a seasonal menu along with daily, innovative specials. Emphasis is placed on preparing and presenting high quality food to accompany the special setting and exquisite service. In this class, students also study the many facets of sustainability as it pertains to the food service industry. Prerequisite: CUL 139; Corequisites: CUL 094 and CUL 095 NOTE: This course replaces CUL 257 in previous curricula. 4 quarter hours

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 introduces the students to the concept of farm to the plate. The students learn about the food source and the responsibility of handling the food with respect. There is great emphasis on being responsible citizens for food usage, sourcing, and abuse in respect to the effect on earth. This course aligns with the Kendall mission of being green. NOTE: This course replaces CUL 258 in previous curricula. 2 quarter hours

This course is designed to expose students to banquet-style service and cuisine. Students learn to prepare a multicourse, fine-dining menu that is plated banquet style. At the end of this class, students will be able to participate in planning and executing a high-quality banquet experience. Prerequisites: CUL 244, CUL 246, and CUL 248 2 quarter hours

This course is an introduction to contemporary techniques of food preparation, which will include sous vide HACCP training and innovative textural use of hydrocolloid in food preparation. The use of science behind cooking will expand the student’s toolbox to developing new menus and recipes based on current trends. Prerequisites: CUL 244, CUL 246, and CUL 248 (CUL 244, CUL 246, and CUL 248 are corequisites for students in the accelerated program.) 2 quarter hours

This course immerses students in the reality of working in a full-service kitchen. Rotating through various stations, students take on different roles and challenges, learning how to cook at-scale to feed the public. The course provides an opportunity to cook, in a short order env, on demand, for hungry guests. Students are exposed to the different types of equipment typically used in vol-feeding operations as they prepare new menus daily. Leadership, teamwork, speed, and the timely delivery of exceptionally prepared food are stressed. Prerequisite: CUL 139 2 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 is about presenting your business to the media and the public through building relations through digital and print channels. The course will address media relations, addressing customer inquiries, creating branded events through media, crisis communication and managing your social platforms. Pre-requisite(s): None, Co-requisite(s): None. 5 quarter hours

BEV 201 INTRODUCTION TO WINES, BEERS, AND SPIRITS (4)* 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 factor -s 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. *Course fees applies This course replaces CUL 345 in previous curricula.

As consumer needs rapidly evolve, food companies must re-imagine the way foods are grown, prepared, delivered and ultimately brought to the table. This course explores how current culinary and diet trends affect the food industry. The class will focus on nutrition and diet trends, health concerns and controversies. This course will also examine gluten-free, paleo, ketogenic, flexitarian, vegetarian and plant-based diets, as well as, mindfulness and the "Blue Zones". Pre-requisite(s): KCUL 136. Co-requisite(s): None, 4 quarter hours

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. require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 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. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None, Co-requisite(s): None. 4 quarter hours

The course prepares students for career advancement and uses career-focused workshops. The course uses workshops and guest speakers to address topics such as goal setting, marketing oneself, negotiation, interviewing, management, and assessment skills. Pre-requisite(s): KCUL 175, KBPA 170. Co-requisite(s): None. 1 quarter hour

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. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 3 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 will develop product prototypes during the course, which are presented to food manufacturing executives at the conclusion of the course. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite: None. Co-requisite(s): None. 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

This course presents how plant based diets can be part of a chef repertoire to accommodate an ever changing and diverse population eating habit. This course will focus on nutrition, health concerns and benefits, controversies, acceptance and lifestyle choice among others. Students learn strategies and techniques to address lifestyle choice in alternate diets, as well as, skills in framing and articulating ideas through a Plant- Based culinary driven format. In addition, he course offers strategies in preparing Plant-based cuisine with an emphasis on plate presentations and design to reflect a professional restaurant operation. Pre-requisite(s): KCUL 120. Co-requisite(s): None. 4 quarter hours

Sixth or Seventh Block Written Exam

Sixth or Sevnth Block Practical Exam