200

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